Gluten Free Blueberry Cake

This gorgeous gluten free blueberry cake is tender, moist, and absolutely bursting with juicy blueberries. Enriched with sour cream and a balanced blend of gluten-free flours, this cake bakes up beautifully, with a plush and soft crumb that stays fresh for days. In fact, I find the flavor and texture is even better on the second day. Add a sweet-tangy lemon glaze or simply dust with powdered sugar!

Try my gluten free bakery-style blueberry muffins, gluten free blueberry bread, gluten free blueberry yogurt cake, or gluten free blueberry coffee cake for more perfect-for-breakfast treats.

What You'll Love About Gluten Free Blueberry Cake

This cake is deceptively simple, made with familiar ingredients that combine to make something you'll be thinking about long after you clear away the crumbs. Some highlights:

• Those juicy berries. Sweet pops of bright blueberries are the star of this cake, and there's plenty of them! A whole cup and a half, to be exact. In summer, make the most of fresh berries (u-pick, anyone?) or rely on frozen so you can make this anytime.
• Easy gluten-free flours. Oat and almond flours are my gluten-free secret weapons, especially when they're combined in the right ratio (like in this cake). They meld together here to form a delicate yet fluffy crumb to rival any wheat-based cake.
• Tastes so rich. Sour cream is another secret weapon to have in your gluten-free baking arsenal. Here, it adds fat and moisture, keeping the crumb rich and fresh for days.

Recipe Ingredients

I've outlined everything you need for this cake below. Make sure to scroll down to my recipe card at the bottom of this post for the full ingredient amounts and instructions!

• Oat flour - Learn how to make oat flour easily at home or pick up a package at the store (I like Anthony's brand). If you can't eat oats, substitute brown rice flour or sorghum flour.
• Almond flour - I prefer fine-ground almond flour rather than almond meal so it creates a softer crumb. If you can't have nuts, swap teff flour or more oat flour.
• Rising agents - Baking powder and baking soda.
• Salt - Fine sea salt or table salt.
• Butter - Unsalted butter is best.
• Granulated sugar
• Eggs - I used large eggs, and medium eggs will also work.
• Sour cream - Full-fat sour cream gives incredible richness and moisture to this cake! Substitute plain Greek yogurt if you prefer.
• Vanilla - Use pure vanilla extract or vanilla bean paste.
• Blueberries - You can use fresh or frozen blueberries, with no need to defrost the berries first.
• Optional lemon glaze - Fresh lemon juice and powdered sugar.

Gluten Free Blueberry Cake Variations

• Citrus zest - Add the zest of one lemon or orange to the batter.
• Try other berries - Use the batter as your base for other berries, such as raspberries or chopped strawberries.
• To glaze or not to glaze - I love this cake either way - when I'm in the mood for lemon, I drizzle it with my easy lemon glaze, and a slick of maple glaze is also lovely. It's just as nice plain, dusted with powdered sugar, or served with whipped cream.

Gluten Free Blueberry Cake Tips & Recipe Notes

• Room temperature ingredients. For the best results, bring the butter to soft-ish room temperature on the counter before starting to make the cake. This will help it to seamlessly blend into the batter.
• Rest the batter. Like all gluten-free batters, make sure to rest the batter before baking to fully hydrate the flours. This will create that lovely, fluffy crumb.
• What kind of pan? This is a hefty cake, and I love baking it in a tube pan. However, a large bundt pan (grease it very well) or 2 9-inch cake rounds also work. You can bake it as a layer cake and fill and frost it with a lemon or vanilla buttercream.
• To serve: Fresh blueberries, vanilla ice cream, or whipped cream.

How to Store Gluten Free Blueberry Cake

• Counter - Covered or in an airtight container at room temperature for up to 2 days.
• Fridge - Keep cake, covered or in an airtight container, in the fridge for up to 5 days.
• Freezer - Wrap slices in plastic and place in a freezer-safe bag, or wrap up the whole cake in foil and freeze for up to 2 months. Thaw in the fridge before serving.