Gluten Free Blueberry Cake
A rich and fluffy gluten free blueberry cake that's packed with loads of juicyberries - you'll taste them in every bite!
Servings: 12 servings
Calories: 407kcal
Ingredients
- 2 ⅓ cups oat flour (280 grams)
- ½ cup almond flour (60 grams)
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon fine sea salt
- 1 cup unsalted butter
- 1 ½ cups granulated sugar
- 3 large eggs
- 1 teaspoon pure vanilla extract
- ¾ cup full-fat sour cream
- 1 ½ cups fresh or frozen blueberries
Instructions
- Place the 2 ⅓ cups oat flour, ½ cup almond flour, 1 ½ teaspoons baking powder, ½ teaspoon baking soda, and ½ teaspoon fine sea salt in a medium bowl and whisk to combine.
- Beat the 1 cup unsalted butter on medium speed for about 30 seconds, then beat in the 1 ½ cups granulated sugar until fluffy. Scrape down the sides of the bowl and add the 3 large eggs one at a time, then beat in the 1 teaspoon pure vanilla extract.
- With the mixer on low speed, beat in half of the flour mixture until just combined, then beat in the ¾ cup full-fat sour cream and the remaining flour mixture until just combined. Fold in the 1 ½ cups fresh or frozen blueberries.
- Transfer the batter into the tube pan and smooth the top. Preheat the oven to 350℉.
- Bake until a tester inserted into the cake comes out clean or with only a few moist crumbs, the cake bounces back when lightly pressed, and the top is golden-brown, 45 to 50 minutes. Place the Bundt pan on a wire rack and let cool for 30 minutes. Flip the cake out onto the rack and let cool completely, about 1 hour more.
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.
Nutrition
Calories: 407kcal | Carbohydrates: 45g | Protein: 6g | Fat: 24g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 98mg | Sodium: 209mg | Potassium: 129mg | Fiber: 2g | Sugar: 28g | Vitamin A: 637IU | Vitamin C: 2mg | Calcium: 78mg | Iron: 1mg