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Gluten-Free Blueberry Cake

My Gluten-Free Blueberry Cake is beautifully moist, studded with plump, juicy, fresh blueberries which are complemented by the bright tang of lemon and yoghurt. I love the fact that the batter is completely prepared in a food processor. It’s so easy.
Course Dessert
Cuisine Australian
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 8 people
Calories 430kcal
Author Alexandra


  • 1 cup (220 g) caster/superfine sugar
  • ½ cup (125 g) butter - at room temperature
  • 2 tablespoon lemon juice See Note 1
  • 3 large eggs
  • 1 ½ cups (150 g) blanched almond flour/meal See Note 2
  • ½ cup (80 g) fine polenta/cornmeal
  • ¼ cup (30 g) cornflour/cornstarch See Note 3
  • ½ teaspoon gluten-free baking powder
  • ¾ cup (190 g) plain Greek yoghurt
  • 1 teaspoon vanilla extract
  • 1 cup (150 g) blueberries See Note 4
  • icing sugar to dust optional


  • Preheat your oven to 170 Degrees C (340 F).
  • Grease a 25.5cm/10 “ tart pan with a removable base. You will need to carefully grease all the ridges in the edge of the pan.
  • Place all the cake ingredients into the bowl of a food processor, except for the blueberries.
    Blend until the ingredients are smooth and well combined.
  • Pour the batter into the prepared pan and smooth the top.
  • Add the blueberries to the top of the batter, and, using a skewer or the tip of a small knife, push some of the berries into the batter.
  • Place the pan into the oven (see Note 5) and bake for approximately 45 minutes until the cake is golden and the centre is cooked.
    Test that the cake is done by inserting a small skewer or toothpick into the centre of the cake. The skewer/toothpick should come out clean.
  • Stand the pan on a metal cooling rack for about 30 minutes or until the cake is sufficiently cool to gently remove the cake from the pan to a platter. Do not try to move it while it is still warm as it will be fragile and may break. I use an offset spatula to gently slide it off.
  • Dust the cake with icing sugar to serve if desired.
    Serve with Greek yoghurt or cream.



    1. Use freshly squeezed lemon juice when possible, the flavour is fresher and brighter than the bottled variety, which may also contain a preservative. This measurement is based on the Australian tablespoon which is 20ml. In many other countries, the tablespoon measures 15ml so you may have to adjust your measurements accordingly.
    1. Almond meal is also known as almond flour.
    2. It’s odd, I know, but occasionally flour which is labelled “cornflour” is produced from wheat. If you follow a gluten-free diet it will be essential to ensure that the cornflour is actually produced from corn.
    3. I like to use fresh blueberries at the height of their season, but it’s also fine to use frozen berries. Use the berries directly from the freezer, do not defrost. Handle them gently to avoid them weeping into the batter. If you prefer, raspberries would be a lovely substitute.
    4. As a precaution, I suggest placing a baking tray on a rack underneath the cake in case there are any drips. It is experience which causes me to suggest this. 
    5. Please note, the nutritional information is based on one serve of cake. It does not include what the cake is served with. The nutritional information is an estimate only.


Calories: 430kcal | Carbohydrates: 44g | Protein: 9g | Fat: 25g | Saturated Fat: 9g | Cholesterol: 96mg | Sodium: 144mg | Potassium: 79mg | Fiber: 2g | Sugar: 28g | Calcium: 95mg | Iron: 1.3mg