36+ Irresistible Gluten-Free Blueberry Cake Recipes to Satisfy Your Sweet Tooth

Are you a fan of delicious, fresh, and naturally sweet treats?

If you are, then you’ll love this compilation of 36+ gluten-free blueberry cake recipes!

Whether you’re living a gluten-free lifestyle by choice or necessity, there’s no reason to miss out on mouthwatering desserts.

Blueberries are not only bursting with flavor but also packed with antioxidants, making them the perfect ingredient to add to your gluten-free cake creations.

From moist, tender cakes to rich, fruity, and indulgent delights, this collection offers a wide range of options that will satisfy any craving.

Whether you prefer a simple cake or something with a bit of flair, there’s a recipe in this list that’s perfect for every occasion.

So, get ready to dive into a world of blueberry goodness, where we explore everything from the classic blueberry cake to inventive twists like blueberry almond, ricotta, coconut, and more.

36+ Irresistible Gluten-Free Blueberry Cake Recipes to Satisfy Your Sweet Tooth

Finding the perfect gluten-free cake recipe doesn’t have to be a challenge, especially with so many incredible options available!

Blueberries are a versatile and delicious ingredient that adds both flavor and nutrition to any dessert.

Whether you’re baking for yourself, a special occasion, or a family gathering, these 36+ gluten-free blueberry cake recipes offer a variety of textures, flavors, and creative twists to satisfy your sweet cravings.

From simple cakes to rich, indulgent creations, there’s a recipe here for everyone.

So, preheat your oven, gather your ingredients, and start baking your way to a mouthwatering gluten-free blueberry cake today!

Gluten-Free Blueberry Almond Cake

This moist and delicious gluten-free blueberry almond cake is made with almond flour, which gives it a tender, nutty texture that perfectly complements the burst of fresh blueberries.

It’s naturally sweetened with honey and flavored with vanilla, creating a delightful treat that’s perfect for any occasion.

Ingredients:

• 2 cups almond flour
• 1/2 cup coconut flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup honey
• 3 large eggs
• 1/4 cup coconut oil (melted)
• 1 teaspoon vanilla extract
• 1 cup fresh blueberries
• Zest of 1 lemon
• 1/4 cup unsweetened almond milk

Instructions:

1. Preheat your oven to 350°F (175°C) and line an 8-inch round cake pan with parchment paper.
2. In a large mixing bowl, combine almond flour, coconut flour, baking powder, and salt. Set aside.
3. In another bowl, whisk together the eggs, honey, melted coconut oil, vanilla extract, and lemon zest.
4. Gradually add the wet ingredients to the dry ingredients and stir until fully combined. If the batter is too thick, add the almond milk to reach a smooth consistency.
5. Gently fold in the fresh blueberries.
6. Pour the batter into the prepared cake pan and smooth the top.
7. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the cake to cool completely before serving.

This gluten-free blueberry almond cake is an ideal dessert for anyone who loves a tender, moist treat without the gluten.

The almond flour adds a rich, slightly nutty flavor, while the blueberries burst with natural sweetness.

You’ll find that the combination of coconut flour and almond flour keeps the texture just right, and the addition of lemon zest offers a refreshing citrusy note.

This cake is naturally gluten-free, dairy-free, and refined sugar-free, making it a great choice for a variety of dietary preferences.

Fluffy Gluten-Free Blueberry Lemon Cake

This light and fluffy gluten-free blueberry lemon cake is a perfect balance of sweetness and tartness.

The fresh blueberries and zesty lemon make it a refreshing dessert, while the cake’s airy texture makes it a delightful treat for any gathering.

Ingredients:

• 1 1/2 cups gluten-free all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup unsalted butter (softened)
• 1 cup granulated sugar (or coconut sugar)
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 tablespoons fresh lemon juice
• Zest of 1 lemon
• 1/2 cup sour cream (or dairy-free alternative)
• 1 cup fresh blueberries
• Powdered sugar for dusting (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease an 8-inch round cake pan or line it with parchment paper.
2. In a medium bowl, whisk together the gluten-free all-purpose flour, baking powder, baking soda, and salt. Set aside.
3. In a separate bowl, cream the softened butter and granulated sugar until light and fluffy.
4. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract, lemon juice, and lemon zest.
5. Add the dry ingredients alternately with the sour cream, starting and ending with the dry ingredients. Mix until just combined.
6. Gently fold in the blueberries.
7. Pour the batter into the prepared cake pan and smooth the top.
8. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
9. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
10. Dust with powdered sugar before serving if desired.

This fluffy blueberry lemon cake is everything you want in a gluten-free dessert: light, moist, and bursting with fresh blueberry flavor.

The combination of tangy lemon juice and zest adds brightness to the sweetness of the blueberries, making each bite a refreshing experience.

Perfect for afternoon tea, birthday celebrations, or simply as a light dessert, this cake will impress anyone, regardless of dietary restrictions.

Gluten-Free Blueberry Yogurt Cake

This gluten-free blueberry yogurt cake is incredibly moist thanks to the addition of Greek yogurt.

It’s sweet, tangy, and packed with fresh blueberries. It’s easy to make and perfect for a casual dessert or snack.

Ingredients:

• 1 1/2 cups gluten-free all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 cup Greek yogurt (or dairy-free yogurt)
• 1/2 cup vegetable oil
• 1/2 cup honey or maple syrup
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup fresh blueberries
• 1 tablespoon lemon juice (optional)
• 1 teaspoon lemon zest (optional)

Instructions:

1. Preheat the oven to 350°F (175°C) and grease an 8-inch round cake pan or line with parchment paper.
2. In a medium bowl, whisk together the gluten-free flour, baking powder, baking soda, and salt.
3. In a separate large bowl, mix the Greek yogurt, oil, honey (or maple syrup), eggs, vanilla extract, lemon juice, and lemon zest until well combined.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
5. Gently fold in the fresh blueberries.
6. Pour the batter into the prepared cake pan and spread it evenly.
7. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This gluten-free blueberry yogurt cake has a wonderfully moist crumb thanks to the Greek yogurt, making it a standout option for anyone who loves a tender cake with a touch of tang.

The blueberries burst with flavor throughout the cake, adding a juicy sweetness to each bite.

The light lemon zest and juice enhance the fruitiness, creating a balanced and refreshing dessert.

Whether served as an afternoon snack or dessert after dinner, this cake will be a crowd-pleaser.

Gluten-Free Blueberry Coconut Cake

This coconut-infused gluten-free blueberry cake combines the tropical flavors of coconut with the sweet burst of blueberries.

The cake’s texture is light and fluffy, while the coconut adds richness and depth, making it a unique and delightful dessert.

Ingredients:

• 1 1/2 cups gluten-free all-purpose flour
• 1/2 cup shredded unsweetened coconut
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup coconut oil (melted)
• 1/2 cup maple syrup or honey
• 3 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup coconut milk (or any non-dairy milk)
• 1 cup fresh blueberries
• 1/4 cup shredded coconut (for topping)

Instructions:

1. Preheat the oven to 350°F (175°C) and grease an 8-inch round cake pan or line it with parchment paper.
2. In a medium bowl, whisk together the gluten-free flour, shredded coconut, baking powder, baking soda, and salt.
3. In a large bowl, mix the melted coconut oil, maple syrup (or honey), eggs, vanilla extract, and coconut milk until smooth.
4. Gradually add the dry ingredients to the wet mixture, stirring until fully combined.
5. Gently fold in the fresh blueberries.
6. Pour the batter into the prepared cake pan and spread it evenly.
7. Sprinkle the shredded coconut over the top of the cake.
8. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
9. Let the cake cool completely before serving.

This gluten-free blueberry coconut cake is the perfect blend of sweetness and tropical flavor.

The coconut milk and shredded coconut provide a subtle yet distinctive coconut taste that pairs beautifully with the fresh blueberries.

The addition of maple syrup or honey makes it naturally sweet, without being overwhelming.

Whether served at a brunch or as a dessert, this cake is sure to impress with its unique flavor and moist, tender texture.

Gluten-Free Blueberry Olive Oil Cake

This gluten-free blueberry olive oil cake combines the fruity richness of olive oil with the natural sweetness of blueberries.

The olive oil gives the cake a moist and slightly savory flavor that pairs beautifully with the bursts of blueberries, creating a sophisticated and delicious dessert.

Ingredients:

• 1 1/2 cups gluten-free all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup extra virgin olive oil
• 3/4 cup granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup Greek yogurt (or dairy-free yogurt)
• 1 cup fresh blueberries
• 1 tablespoon lemon zest
• 2 tablespoons fresh lemon juice

Instructions:

1. Preheat your oven to 350°F (175°C) and grease an 8-inch round cake pan or line it with parchment paper.
2. In a medium bowl, whisk together the gluten-free flour, baking powder, and salt.
3. In a large bowl, whisk the olive oil and sugar until smooth. Add the eggs one at a time, mixing well after each addition.
4. Stir in the vanilla extract, Greek yogurt, lemon zest, and lemon juice.
5. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
6. Gently fold in the blueberries.
7. Pour the batter into the prepared cake pan and spread it evenly.
8. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
9. Let the cake cool completely before serving.

The gluten-free blueberry olive oil cake is a rich, tender treat that offers a delightful twist on traditional cakes.

The use of olive oil imparts a subtle, fruity flavor that complements the blueberries perfectly.

The addition of lemon zest and juice brings a bright, citrusy note that balances the richness of the olive oil.

This cake is a fantastic choice for anyone looking for something a bit more refined and flavorful, and it pairs wonderfully with a cup of coffee or tea.

Gluten-Free Blueberry Spice Cake

This warm and cozy gluten-free blueberry spice cake is perfect for cooler months or when you want something with a little more depth of flavor.

The mix of cinnamon, nutmeg, and ginger adds a beautiful spice profile to the cake, while the blueberries provide bursts of sweetness throughout.

Ingredients:

• 1 1/2 cups gluten-free all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/4 teaspoon salt
• 1/2 cup unsalted butter (softened)
• 1/2 cup brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup unsweetened applesauce
• 1/2 cup almond milk (or any non-dairy milk)
• 1 cup fresh blueberries

Instructions:

1. Preheat the oven to 350°F (175°C) and grease an 8-inch round cake pan or line it with parchment paper.
2. In a medium bowl, whisk together the gluten-free flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
3. In a separate large bowl, cream the softened butter and brown sugar until light and fluffy.
4. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and applesauce.
5. Gradually add the dry ingredients to the wet ingredients, alternating with the almond milk, and mix until smooth.
6. Gently fold in the fresh blueberries.
7. Pour the batter into the prepared cake pan and spread it evenly.
8. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
9. Let the cake cool completely before serving.

This gluten-free blueberry spice cake is a comforting, flavorful dessert that combines the sweetness of blueberries with the warmth of cinnamon, nutmeg, and ginger.

The applesauce adds moisture and a hint of sweetness, while the combination of spices creates a cozy, inviting flavor profile.

It’s a perfect dessert for fall or winter gatherings, and the blend of spices makes it stand out from more traditional blueberry cakes.

This cake is sure to become a favorite for anyone who enjoys a spiced twist on a classic fruit dessert.

Gluten-Free Blueberry Oatmeal Cake

This gluten-free blueberry oatmeal cake is hearty and delicious, with the natural sweetness of blueberries and the wholesome texture of oats.

Perfect for breakfast or as a healthy snack, this cake is full of fiber and packed with nutrients while still being a satisfying treat.

Ingredients:

• 1 1/2 cups gluten-free rolled oats
• 1 cup gluten-free all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 cup coconut sugar or brown sugar
• 1/2 cup unsweetened applesauce
• 2 large eggs
• 1/2 cup almond milk (or any non-dairy milk)
• 1 teaspoon vanilla extract
• 1 cup fresh blueberries
• 1 tablespoon chia seeds (optional, for added texture)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease an 8-inch square or round cake pan.
2. In a medium bowl, combine the rolled oats, gluten-free flour, baking powder, baking soda, salt, and cinnamon.
3. In a large bowl, whisk together the coconut sugar (or brown sugar), applesauce, eggs, almond milk, and vanilla extract until smooth.
4. Gradually add the dry ingredients to the wet mixture and stir until fully combined.
5. Gently fold in the fresh blueberries and chia seeds (if using).
6. Pour the batter into the prepared pan and spread it evenly.
7. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the cake cool completely before cutting into squares and serving.

This gluten-free blueberry oatmeal cake is a nourishing dessert that offers a nice balance of sweetness and hearty ingredients.

The oats provide a chewy texture that contrasts nicely with the burst of juicy blueberries.

The cake is lightly sweetened with coconut sugar, making it feel indulgent without being overly sugary.

It’s a great option for anyone who wants a healthier dessert or even a breakfast treat, as it’s filling and packed with wholesome ingredients.

Gluten-Free Blueberry Chia Cake

This gluten-free blueberry chia cake is packed with healthy omega-3s from chia seeds, alongside the sweetness of fresh blueberries.

The addition of chia seeds gives the cake a slight crunch and a boost of nutrition, making this cake both satisfying and wholesome.

Ingredients:

• 1 1/2 cups gluten-free all-purpose flour
• 1/2 cup chia seeds
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup coconut oil (melted)
• 1/2 cup maple syrup or honey
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 cup fresh blueberries
• 1/2 cup almond milk (or any non-dairy milk)
• 1 tablespoon lemon zest (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease an 8-inch round cake pan or line it with parchment paper.
2. In a medium bowl, combine the gluten-free flour, chia seeds, baking powder, baking soda, and salt.
3. In a large bowl, whisk together the melted coconut oil, maple syrup (or honey), eggs, vanilla extract, and lemon zest until smooth.
4. Gradually add the dry ingredients to the wet mixture and stir until fully combined.
5. Gently fold in the fresh blueberries and almond milk.
6. Pour the batter into the prepared pan and spread it evenly.
7. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the cake to cool completely before serving.

This gluten-free blueberry chia cake is not only delicious but also packed with nutrients.

The chia seeds provide a slight crunch and a healthy dose of fiber, while the blueberries add pops of natural sweetness.

The coconut oil and maple syrup give the cake a rich, moist texture that’s perfectly balanced.

This cake is great for anyone looking to add more healthy fats and fiber to their diet without compromising on taste.

It’s a great option for breakfast, dessert, or even as an afternoon snack.

Gluten-Free Blueberry Banana Cake

This gluten-free blueberry banana cake combines the natural sweetness of ripe bananas with fresh blueberries, creating a moist and flavorful cake.

It’s naturally sweetened and offers a soft texture, making it the perfect treat for anyone craving a wholesome dessert.

Ingredients:

• 1 1/2 cups gluten-free all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 teaspoon ground cinnamon
• 2 large ripe bananas (mashed)
• 1/4 cup maple syrup or honey
• 2 large eggs
• 1/4 cup coconut oil (melted)
• 1 teaspoon vanilla extract
• 1/2 cup almond milk (or any non-dairy milk)
• 1 cup fresh blueberries

Instructions:

1. Preheat the oven to 350°F (175°C) and grease an 8-inch round cake pan or line it with parchment paper.
2. In a medium bowl, whisk together the gluten-free flour, baking powder, baking soda, salt, and cinnamon.
3. In a large bowl, mash the ripe bananas until smooth, then add the maple syrup (or honey), eggs, melted coconut oil, and vanilla extract. Mix well.
4. Gradually add the dry ingredients to the wet mixture, stirring until fully combined.
5. Gently fold in the fresh blueberries and almond milk.
6. Pour the batter into the prepared pan and spread it evenly.
7. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the cake cool completely before serving.

This gluten-free blueberry banana cake is a naturally sweet treat that’s perfect for those who want a healthier dessert without sacrificing flavor.

The ripe bananas provide natural sweetness and moisture, while the blueberries add a burst of fruitiness.

The cake has a soft, tender crumb, and the subtle cinnamon flavor adds a comforting warmth to the overall taste.

It’s a wonderful dessert for any occasion and is especially satisfying for breakfast or as a snack.

The cake is gluten-free, dairy-free, and refined sugar-free, making it a great option for many dietary preferences.

Gluten-Free Blueberry Lemon Poppy Seed Cake

This refreshing gluten-free blueberry lemon poppy seed cake is bursting with vibrant flavors.

The tangy lemon pairs beautifully with fresh blueberries, while the poppy seeds add a delightful crunch to the light, airy texture of the cake.

Perfect for a spring or summer dessert, it’s a bright, flavorful treat that everyone will enjoy.

Ingredients:

• 1 1/2 cups gluten-free all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 tablespoon poppy seeds
• 1/2 cup coconut oil (melted)
• 1/2 cup honey or maple syrup
• 3 large eggs
• 1 teaspoon vanilla extract
• Zest and juice of 1 lemon
• 1/2 cup unsweetened almond milk (or any non-dairy milk)
• 1 cup fresh blueberries

Instructions:

1. Preheat your oven to 350°F (175°C) and grease an 8-inch round cake pan or line it with parchment paper.
2. In a medium bowl, whisk together the gluten-free flour, baking powder, baking soda, salt, and poppy seeds.
3. In a separate large bowl, whisk the melted coconut oil, honey (or maple syrup), eggs, vanilla extract, lemon zest, and lemon juice until smooth.
4. Gradually add the dry ingredients to the wet mixture, stirring until fully combined.
5. Gently fold in the fresh blueberries and almond milk.
6. Pour the batter into the prepared cake pan and spread it evenly.
7. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the cake cool completely before serving.

This gluten-free blueberry lemon poppy seed cake offers a perfect combination of zesty, fresh lemon and juicy blueberries.

The addition of poppy seeds adds a fun texture, making it a unique take on traditional lemon cakes.

The sweetness from honey or maple syrup balances the tartness from the lemon, creating a well-rounded dessert.

This cake is perfect for brunch, a summer gathering, or as a light snack to brighten up your day.

Gluten-Free Blueberry Zucchini Cake

This gluten-free blueberry zucchini cake is an unexpectedly delicious way to incorporate vegetables into your dessert.

The zucchini adds moisture and tenderness, while the blueberries provide natural sweetness.

It’s a healthy yet indulgent cake, perfect for anyone looking to enjoy a nutritious treat without sacrificing flavor.

Ingredients:

• 1 1/2 cups gluten-free all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 teaspoon ground cinnamon
• 1 cup grated zucchini (about 1 medium zucchini, excess moisture removed)
• 1 cup fresh blueberries
• 1/2 cup coconut oil (melted)
• 1/2 cup maple syrup or honey
• 3 large eggs
• 1 teaspoon vanilla extract
• 1/2 teaspoon lemon zest (optional)
• 1/2 cup almond milk (or any non-dairy milk)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease an 8-inch round or square cake pan, or line it with parchment paper.
2. In a medium bowl, combine the gluten-free flour, baking powder, baking soda, salt, and cinnamon.
3. In another large bowl, mix together the melted coconut oil, maple syrup (or honey), eggs, vanilla extract, and lemon zest (if using).
4. Add the dry ingredients to the wet mixture and stir until combined. Then gently fold in the grated zucchini and fresh blueberries.
5. Pour the batter into the prepared pan and smooth the top.
6. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the cake to cool completely before serving.

This gluten-free blueberry zucchini cake is a surprisingly moist and flavorful dessert, with the zucchini adding natural moisture without overpowering the taste.

The blueberries pop with sweetness, while the cinnamon and lemon zest provide warmth and brightness to the cake.

It’s a great way to sneak in a serving of veggies, and the cake remains light, soft, and satisfying.

It’s perfect for anyone looking to balance health and indulgence, making it ideal for a snack, dessert, or even breakfast.

Gluten-Free Blueberry Carrot Cake

This gluten-free blueberry carrot cake brings together the sweetness of fresh blueberries and the richness of grated carrots in one delicious, tender dessert.

The combination of carrots and blueberries creates a wonderfully moist cake that’s both satisfying and nutritious.

Ingredients:

• 1 1/2 cups gluten-free all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1 1/2 cups grated carrots (about 2 medium carrots)
• 1 cup fresh blueberries
• 1/2 cup coconut oil (melted)
• 1/2 cup maple syrup or honey
• 3 large eggs
• 1 teaspoon vanilla extract
• 1/4 cup almond milk (or any non-dairy milk)
• 1/4 cup chopped walnuts or pecans (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease an 8-inch round cake pan or line it with parchment paper.
2. In a medium bowl, whisk together the gluten-free flour, baking powder, baking soda, salt, cinnamon, and ginger.
3. In another large bowl, mix together the melted coconut oil, maple syrup (or honey), eggs, vanilla extract, and almond milk until smooth.
4. Add the dry ingredients to the wet mixture and stir until fully combined.
5. Gently fold in the grated carrots, fresh blueberries, and chopped walnuts or pecans (if using).
6. Pour the batter into the prepared cake pan and smooth the top.
7. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the cake cool completely before serving.

This gluten-free blueberry carrot cake offers a delicious twist on the classic carrot cake.

The blueberries provide a burst of sweetness and freshness, while the grated carrots add natural moisture and a slight earthiness.

The cinnamon and ginger give the cake a warm, spiced flavor, and the optional nuts add a crunchy texture.

It’s a perfect dessert for those who love carrot cake but want to try something new and gluten-free.

This cake makes for a satisfying treat that works well as an afternoon snack or a special dessert for any occasion.

Gluten-Free Blueberry Almond Cake

This gluten-free blueberry almond cake is a light yet indulgent treat with a delicate nutty flavor.

The combination of almond flour and blueberries creates a moist and fluffy cake with a naturally sweet and slightly rich taste.

It’s perfect for afternoon tea or as a refined dessert for any occasion.

Ingredients:

• 1 1/2 cups almond flour
• 1/2 cup gluten-free all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/2 cup coconut oil (melted) or butter
• 1/2 cup honey or maple syrup
• 3 large eggs
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• 1/2 cup almond milk (or any non-dairy milk)
• 1 cup fresh blueberries
• 1/4 cup sliced almonds (for topping)

Instructions:

1. Preheat the oven to 350°F (175°C) and grease an 8-inch round cake pan or line it with parchment paper.
2. In a medium bowl, mix the almond flour, gluten-free flour, baking powder, salt, and cinnamon.
3. In another bowl, whisk together the melted coconut oil, honey (or maple syrup), eggs, vanilla extract, and almond extract.
4. Gradually add the dry ingredients to the wet ingredients, stirring until combined.
5. Fold in the almond milk and fresh blueberries.
6. Pour the batter into the prepared cake pan and sprinkle the sliced almonds on top.
7. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the cake cool before serving.

This gluten-free blueberry almond cake is delightfully soft with a nutty richness.

The blueberries add natural bursts of sweetness, while the almond flour keeps the cake light yet satisfying.

The sliced almonds on top provide a pleasant crunch, making this a sophisticated yet simple cake that pairs wonderfully with a cup of coffee or tea.

Gluten-Free Blueberry Coconut Cake

This gluten-free blueberry coconut cake is moist, fluffy, and infused with tropical flavors.

The coconut flour and shredded coconut create a delicate texture, while the blueberries add a fresh, juicy contrast.

It’s a perfect cake for those who love coconut and want a unique twist on a blueberry cake.

Ingredients:

• 1 cup coconut flour
• 1/2 cup gluten-free all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup shredded coconut (unsweetened)
• 1/2 cup coconut oil (melted)
• 1/2 cup maple syrup or honey
• 3 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup coconut milk
• 1 cup fresh blueberries

Instructions:

1. Preheat your oven to 350°F (175°C) and grease an 8-inch round cake pan or line it with parchment paper.
2. In a medium bowl, combine the coconut flour, gluten-free flour, baking powder, salt, and shredded coconut.
3. In another bowl, whisk together the melted coconut oil, maple syrup (or honey), eggs, and vanilla extract.
4. Gradually add the dry ingredients to the wet mixture, stirring until fully combined.
5. Pour in the coconut milk and gently fold in the fresh blueberries.
6. Pour the batter into the prepared cake pan and spread it evenly.
7. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the cake to cool completely before serving.

This gluten-free blueberry coconut cake is rich in flavor yet light in texture. The combination of coconut and blueberries creates a beautiful balance between tropical and fruity flavors.

The shredded coconut adds texture, making each bite both moist and slightly chewy.

It’s an excellent cake for a summer gathering or whenever you’re in the mood for a taste of the tropics.

Gluten-Free Blueberry Honey Cake

This gluten-free blueberry honey cake is naturally sweetened with honey, creating a warm and comforting dessert with a deep, caramel-like sweetness.

The combination of honey and blueberries results in a moist, tender cake that is both wholesome and delicious.

Ingredients:

• 1 1/2 cups gluten-free all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/2 cup honey
• 1/2 cup melted butter or coconut oil
• 3 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup almond milk (or any non-dairy milk)
• 1 cup fresh blueberries

Instructions:

1. Preheat your oven to 350°F (175°C) and grease an 8-inch round cake pan or line it with parchment paper.
2. In a medium bowl, mix the gluten-free flour, baking powder, baking soda, salt, and cinnamon.
3. In a separate bowl, whisk together the honey, melted butter (or coconut oil), eggs, and vanilla extract.
4. Slowly add the dry ingredients to the wet mixture, stirring until fully combined.
5. Pour in the almond milk and gently fold in the fresh blueberries.
6. Pour the batter into the prepared cake pan and spread it evenly.
7. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the cake to cool completely before serving.

This gluten-free blueberry honey cake is a naturally sweet and tender dessert with a beautifully rich flavor.

The honey gives the cake a soft, moist crumb, while the blueberries add bursts of fresh fruitiness.

The hint of cinnamon enhances the warmth of the honey, making this cake comforting and satisfying.

It’s a great choice for those who prefer naturally sweetened desserts without refined sugar.

Gluten-Free Blueberry Yogurt Cake

This gluten-free blueberry yogurt cake is a moist and tangy dessert that combines the creaminess of yogurt with the sweetness of fresh blueberries.

The yogurt adds a delightful richness to the cake, while the blueberries provide natural bursts of sweetness throughout.

Ingredients:

• 1 1/2 cups gluten-free all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup Greek yogurt (or dairy-free yogurt)
• 1/2 cup coconut sugar or maple syrup
• 3 large eggs
• 1/2 cup coconut oil (melted) or butter
• 1 teaspoon vanilla extract
• 1/2 cup almond milk (or any non-dairy milk)
• 1 cup fresh blueberries

Instructions:

1. Preheat the oven to 350°F (175°C) and grease an 8-inch round cake pan or line it with parchment paper.
2. In a medium bowl, whisk together the gluten-free flour, baking powder, baking soda, and salt.
3. In a separate large bowl, combine the yogurt, coconut sugar (or maple syrup), eggs, melted coconut oil (or butter), and vanilla extract. Whisk until smooth.
4. Gradually add the dry ingredients to the wet mixture, stirring until combined.
5. Pour in the almond milk and gently fold in the fresh blueberries.
6. Pour the batter into the prepared cake pan and smooth the top.
7. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the cake to cool before serving.

This gluten-free blueberry yogurt cake is a wonderful balance of creamy and fruity flavors.

The Greek yogurt gives the cake a slightly tangy flavor, and the blueberries provide sweet, juicy pops throughout.

The texture is light and fluffy, making it a refreshing dessert that’s perfect for any occasion.

It’s also a great option for anyone who loves yogurt-based cakes and is looking for a gluten-free alternative.

Gluten-Free Blueberry Maple Cake

This gluten-free blueberry maple cake is naturally sweetened with maple syrup, creating a rich and warm flavor that complements the fresh blueberries perfectly.

The cake has a light and fluffy texture, with a perfect balance of sweetness and fruitiness.

Ingredients:

• 1 1/2 cups gluten-free all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup maple syrup
• 1/2 cup melted coconut oil or butter
• 3 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup almond milk (or any non-dairy milk)
• 1 cup fresh blueberries

Instructions:

1. Preheat the oven to 350°F (175°C) and grease an 8-inch round cake pan or line it with parchment paper.
2. In a medium bowl, whisk together the gluten-free flour, baking powder, baking soda, and salt.
3. In a large bowl, mix together the maple syrup, melted coconut oil (or butter), eggs, and vanilla extract until smooth.
4. Gradually add the dry ingredients to the wet mixture, stirring until fully combined.
5. Add the almond milk and gently fold in the fresh blueberries.
6. Pour the batter into the prepared cake pan and smooth the top.
7. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the cake cool completely before serving.

This gluten-free blueberry maple cake has a comforting, rich flavor thanks to the maple syrup.

The blueberries add a burst of freshness and sweetness that pairs wonderfully with the warm, earthy taste of the maple.

The cake’s light texture makes it an ideal dessert for any time of the year, whether it’s a special occasion or just an afternoon treat.

Gluten-Free Blueberry Peach Cake

This gluten-free blueberry peach cake combines the sweetness of ripe peaches with fresh blueberries, creating a flavorful and juicy cake that’s bursting with fruit.

The soft, moist texture makes it a delightful dessert that’s perfect for the summer months.

Ingredients:

• 1 1/2 cups gluten-free all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/2 cup coconut oil (melted)
• 1/2 cup honey or maple syrup
• 3 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup almond milk (or any non-dairy milk)
• 1 cup fresh blueberries
• 1 cup diced fresh peaches (about 1 medium peach)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease an 8-inch round cake pan or line it with parchment paper.
2. In a medium bowl, whisk together the gluten-free flour, baking powder, baking soda, salt, and cinnamon.
3. In a large bowl, whisk together the melted coconut oil, honey (or maple syrup), eggs, and vanilla extract until smooth.
4. Gradually add the dry ingredients to the wet ingredients, stirring until fully combined.
5. Gently fold in the almond milk, blueberries, and diced peaches.
6. Pour the batter into the prepared cake pan and smooth the top.
7. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the cake to cool before serving.

This gluten-free blueberry peach cake is a fruity delight with a soft, tender crumb.

The peaches add a juicy, fragrant flavor that pairs perfectly with the blueberries, making this cake an irresistible summer dessert.

The combination of honey and coconut oil gives the cake a rich yet light sweetness.

It’s a great choice for a family gathering, picnic, or any occasion where you want a fresh, fruity treat.

Gluten-Free Blueberry Banana Cake

This gluten-free blueberry banana cake is a moist and fluffy treat, perfect for using up ripe bananas.

The bananas add natural sweetness and moisture, while the blueberries provide vibrant bursts of flavor throughout.

It’s a simple yet indulgent dessert that’s great for breakfast, snacks, or dessert.

Ingredients:

• 1 1/2 cups gluten-free all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 cup mashed ripe bananas (about 2 medium bananas)
• 1/2 cup honey or maple syrup
• 1/2 cup coconut oil (melted) or butter
• 3 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup almond milk (or any non-dairy milk)
• 1 cup fresh blueberries

Instructions:

1. Preheat your oven to 350°F (175°C) and grease an 8-inch round cake pan or line it with parchment paper.
2. In a medium bowl, whisk together the gluten-free flour, baking powder, baking soda, salt, and cinnamon.
3. In a large bowl, mash the bananas until smooth. Add the honey (or maple syrup), melted coconut oil (or butter), eggs, and vanilla extract, and mix until combined.
4. Gradually add the dry ingredients to the wet ingredients, stirring until smooth.
5. Pour in the almond milk and gently fold in the fresh blueberries.
6. Pour the batter into the prepared cake pan and smooth the top.
7. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the cake cool completely before serving.

This gluten-free blueberry banana cake is a fantastic way to enjoy the natural sweetness of bananas and blueberries.

The banana gives the cake a moist, tender crumb, while the blueberries provide refreshing bursts of flavor.

It’s a healthy yet delicious option for anyone seeking a gluten-free dessert that’s easy to make and sure to satisfy.

Gluten-Free Blueberry Chia Cake

This gluten-free blueberry chia cake is packed with nutritious chia seeds and antioxidant-rich blueberries.

The chia seeds help give the cake a slightly chewy texture, while the blueberries provide natural sweetness.

This cake is perfect for those looking for a healthier dessert option without compromising on flavor.

Ingredients:

• 1 1/2 cups gluten-free all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 tablespoon chia seeds
• 1/2 cup coconut oil (melted) or butter
• 1/2 cup maple syrup or honey
• 3 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup almond milk (or any non-dairy milk)
• 1 cup fresh blueberries

Instructions:

1. Preheat the oven to 350°F (175°C) and grease an 8-inch round cake pan or line it with parchment paper.
2. In a medium bowl, whisk together the gluten-free flour, baking powder, baking soda, salt, and chia seeds.
3. In a separate bowl, combine the melted coconut oil (or butter), maple syrup (or honey), eggs, and vanilla extract. Mix until smooth.
4. Gradually add the dry ingredients to the wet ingredients, stirring until fully incorporated.
5. Add the almond milk and gently fold in the fresh blueberries.
6. Pour the batter into the prepared cake pan and smooth the top.
7. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the cake cool completely before serving.

This gluten-free blueberry chia cake is both nutritious and delicious.

The chia seeds add an interesting texture and a slight crunch, while the blueberries give the cake a burst of fresh sweetness.

The combination of maple syrup or honey provides a natural sweetness that makes this cake a great option for a wholesome treat.

It’s perfect for anyone looking for a gluten-free cake that also packs a nutritional punch.

Gluten-Free Blueberry Lemon Poppy Seed Cake

This gluten-free blueberry lemon poppy seed cake is a delightful combination of tangy lemon, sweet blueberries, and crunchy poppy seeds.

The lemon provides a refreshing zest, while the blueberries offer juicy bursts of flavor throughout the light, fluffy cake.

It’s the perfect dessert for a spring or summer gathering.

Ingredients:

• 1 1/2 cups gluten-free all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 2 tablespoons poppy seeds
• 1/2 cup coconut oil (melted) or butter
• 1/2 cup honey or maple syrup
• 3 large eggs
• 1 teaspoon vanilla extract
• Zest and juice of 1 lemon
• 1/2 cup almond milk (or any non-dairy milk)
• 1 cup fresh blueberries

Instructions:

1. Preheat the oven to 350°F (175°C) and grease an 8-inch round cake pan or line it with parchment paper.
2. In a medium bowl, whisk together the gluten-free flour, baking powder, baking soda, salt, and poppy seeds.
3. In a separate bowl, whisk together the melted coconut oil (or butter), honey (or maple syrup), eggs, vanilla extract, lemon zest, and lemon juice until smooth.
4. Gradually add the dry ingredients to the wet ingredients, stirring until fully combined.
5. Pour in the almond milk and gently fold in the fresh blueberries.
6. Pour the batter into the prepared cake pan and smooth the top.
7. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the cake cool completely before serving.

This gluten-free blueberry lemon poppy seed cake has a beautiful balance of flavors, with the tangy lemon, fresh blueberries, and the delightful crunch of poppy seeds.

The light texture and vibrant flavor make it a perfect cake for any occasion. It’s refreshing and satisfying, ideal for afternoon tea or a light dessert to end a meal.

Gluten-Free Blueberry Spice Cake

This gluten-free blueberry spice cake is a deliciously warm and comforting dessert.

The blend of cinnamon, nutmeg, and ginger adds depth and warmth to the cake, while the fresh blueberries provide a burst of sweetness.

It’s a perfect dessert for chilly weather or as a cozy treat to enjoy with a cup of tea.

Ingredients:

• 1 1/2 cups gluten-free all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• 1/2 cup coconut oil (melted) or butter
• 1/2 cup maple syrup or honey
• 3 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup almond milk (or any non-dairy milk)
• 1 cup fresh blueberries

Instructions:

1. Preheat the oven to 350°F (175°C) and grease an 8-inch round cake pan or line it with parchment paper.
2. In a medium bowl, whisk together the gluten-free flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
3. In a large bowl, whisk together the melted coconut oil (or butter), maple syrup (or honey), eggs, and vanilla extract until smooth.
4. Gradually add the dry ingredients to the wet ingredients, stirring until fully combined.
5. Add the almond milk and gently fold in the fresh blueberries.
6. Pour the batter into the prepared cake pan and smooth the top.
7. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the cake cool completely before serving.

This gluten-free blueberry spice cake has the perfect balance of warm spices and sweet fruit.

The combination of cinnamon, nutmeg, and ginger adds a comforting depth of flavor that pairs beautifully with the blueberries.

It’s an ideal cake for fall and winter, but it’s delicious any time you’re craving a flavorful, moist cake.

Gluten-Free Blueberry Ricotta Cake

This gluten-free blueberry ricotta cake is rich, moist, and tender.

The ricotta cheese adds a creamy, slightly tangy texture to the cake, while the blueberries provide fresh pops of flavor.

It’s a unique take on a classic cake, perfect for a brunch or as a special dessert.

Ingredients:

• 1 1/2 cups gluten-free all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup ricotta cheese (full-fat or part-skim)
• 1/2 cup honey or maple syrup
• 3 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup almond milk (or any non-dairy milk)
• 1 cup fresh blueberries
• Zest of 1 lemon

Instructions:

1. Preheat the oven to 350°F (175°C) and grease an 8-inch round cake pan or line it with parchment paper.
2. In a medium bowl, whisk together the gluten-free flour, baking powder, and salt.
3. In a separate bowl, whisk together the ricotta cheese, honey (or maple syrup), eggs, vanilla extract, and lemon zest until smooth.
4. Gradually add the dry ingredients to the wet mixture, stirring until combined.
5. Add the almond milk and gently fold in the fresh blueberries.
6. Pour the batter into the prepared cake pan and smooth the top.
7. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the cake cool completely before serving.

This gluten-free blueberry ricotta cake is incredibly moist and flavorful, with the ricotta giving it a creamy texture and the blueberries providing sweetness and freshness.

The hint of lemon zest brightens the cake, making it the perfect balance of richness and lightness.

It’s a great dessert for any occasion, especially when you want something a little different.

Gluten-Free Blueberry Oatmeal Cake

This gluten-free blueberry oatmeal cake is a hearty, wholesome dessert that combines the heartiness of oats with the sweet juiciness of blueberries.

The cake is slightly chewy, with a delicious texture from the oats, and the fresh blueberries offer bursts of sweetness in every bite.

Ingredients:

• 1 cup gluten-free rolled oats
• 1/2 cup gluten-free all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/2 cup honey or maple syrup
• 1/2 cup coconut oil (melted) or butter
• 3 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup almond milk (or any non-dairy milk)
• 1 cup fresh blueberries

Instructions:

1. Preheat the oven to 350°F (175°C) and grease an 8-inch round cake pan or line it with parchment paper.
2. In a medium bowl, combine the rolled oats, gluten-free flour, baking powder, cinnamon, and salt.
3. In a separate large bowl, whisk together the honey (or maple syrup), melted coconut oil (or butter), eggs, and vanilla extract until smooth.
4. Gradually add the dry ingredients to the wet mixture, stirring until combined.
5. Pour in the almond milk and gently fold in the fresh blueberries.
6. Pour the batter into the prepared cake pan and smooth the top.
7. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the cake cool completely before serving.

This gluten-free blueberry oatmeal cake is wholesome and satisfying.

The oats give the cake a slightly chewy texture, making it feel hearty, while the blueberries provide a burst of freshness.

Sweetened with honey or maple syrup, it’s a naturally sweet cake that’s perfect for breakfast or as a nutritious dessert.

It’s a great way to enjoy a gluten-free treat that feels filling and nourishing.

Gluten-Free Blueberry Almond Cake

This gluten-free blueberry almond cake is rich, nutty, and bursting with fresh blueberries.

The almond flour creates a moist and tender crumb, while the blueberries add a sweet, juicy surprise in each bite.

This cake is perfect for any occasion where you want a gluten-free treat with a bit of sophistication.

Ingredients:

• 1 cup almond flour
• 1/2 cup gluten-free all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/4 cup honey or maple syrup
• 1/2 cup coconut oil (melted) or butter
• 3 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup almond milk (or any non-dairy milk)
• 1 cup fresh blueberries
• 1/4 cup sliced almonds (optional, for topping)

Instructions:

1. Preheat the oven to 350°F (175°C) and grease an 8-inch round cake pan or line it with parchment paper.
2. In a medium bowl, whisk together the almond flour, gluten-free flour, baking powder, and salt.
3. In a large bowl, whisk together the honey (or maple syrup), melted coconut oil (or butter), eggs, and vanilla extract until smooth.
4. Gradually add the dry ingredients to the wet mixture, stirring until combined.
5. Pour in the almond milk and gently fold in the fresh blueberries.
6. Pour the batter into the prepared cake pan and smooth the top.
7. Optionally, sprinkle the sliced almonds on top of the cake for a crunchy finish.
8. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
9. Let the cake cool completely before serving.

This gluten-free blueberry almond cake is an elegant and flavorful dessert. The almond flour adds a rich, nutty flavor that complements the sweetness of the blueberries.

The optional topping of sliced almonds provides an added crunch, making this cake perfect for a tea party or special celebration.

It’s a deliciously moist treat that can easily become a favorite.

Gluten-Free Blueberry Coconut Cake

This gluten-free blueberry coconut cake combines the tropical flavors of coconut with the bright sweetness of blueberries.

The coconut flour and shredded coconut give the cake a lovely texture and subtle coconut flavor, while the blueberries bring in a refreshing burst of sweetness.

It’s a fantastic option for anyone who loves coconut-based desserts.

Ingredients:

• 1 cup coconut flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup shredded unsweetened coconut
• 1/2 cup honey or maple syrup
• 1/2 cup coconut oil (melted) or butter
• 3 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup almond milk (or any non-dairy milk)
• 1 cup fresh blueberries

Instructions:

1. Preheat the oven to 350°F (175°C) and grease an 8-inch round cake pan or line it with parchment paper.
2. In a medium bowl, whisk together the coconut flour, baking powder, salt, and shredded coconut.
3. In a separate bowl, mix the honey (or maple syrup), melted coconut oil (or butter), eggs, and vanilla extract until smooth.
4. Gradually add the dry ingredients to the wet mixture, stirring until fully combined.
5. Pour in the almond milk and gently fold in the fresh blueberries.
6. Pour the batter into the prepared cake pan and smooth the top.
7. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the cake to cool completely before serving.

This gluten-free blueberry coconut cake is a delicious and tropical treat.

The coconut flour creates a dense yet moist cake, while the shredded coconut adds texture and flavor.

Combined with the juicy blueberries, it’s a cake that offers both richness and freshness in every bite.

Perfect for a summer dessert or a special occasion, it’s sure to be a crowd-pleaser.

Gluten-Free Blueberry Hazelnut Cake

This gluten-free blueberry hazelnut cake is a luxurious dessert that combines the rich, earthy flavor of hazelnuts with the sweet, tart freshness of blueberries.

The ground hazelnuts lend a nutty depth to the cake, and the blueberries offer pops of juicy sweetness.

It’s perfect for a festive occasion or when you want a dessert with a little extra flair.

Ingredients:

• 1 cup ground hazelnuts
• 1/2 cup gluten-free all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup honey or maple syrup
• 1/2 cup coconut oil (melted) or butter
• 3 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup almond milk (or any non-dairy milk)
• 1 cup fresh blueberries
• 1/4 cup chopped hazelnuts (optional, for topping)

Instructions:

1. Preheat the oven to 350°F (175°C) and grease an 8-inch round cake pan or line it with parchment paper.
2. In a medium bowl, whisk together the ground hazelnuts, gluten-free flour, baking powder, and salt.
3. In a large bowl, whisk together the honey (or maple syrup), melted coconut oil (or butter), eggs, and vanilla extract until smooth.
4. Gradually add the dry ingredients to the wet mixture, stirring until combined.
5. Pour in the almond milk and gently fold in the fresh blueberries.
6. Pour the batter into the prepared cake pan and smooth the top.
7. Optionally, sprinkle chopped hazelnuts on top of the batter for a crunchy finish.
8. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
9. Let the cake cool completely before serving.

This gluten-free blueberry hazelnut cake is both decadent and light, with the hazelnuts adding a rich, earthy flavor that pairs wonderfully with the sweet blueberries.

The optional hazelnut topping adds extra crunch and texture to each bite.

It’s a sophisticated and delightful dessert that’s sure to impress your guests, whether it’s for a dinner party or a holiday celebration.