If you love a simple no fuss cake one can make in no time, you will love this recipe for gluten-free blueberry cake. It's moist and tender and topped with juicy blueberries. The added cornmeal gives this blueberry cake a wonderful tender texture. Serve this gluten free blueberry cornmeal cake for breakfast or serve it still warm with a generous scoop of vanilla ice cream (which is totally okay for breakfast too).
If you love blueberries, make sure to check out my Blueberry Buckle Recipe and my Blueberry Muffin Recipe. And for another super easy recipe, make sure to take a peak at my Gluten Free Lemon Bundt Cake.
Jump to:
- Recipe Ingredient Notes
- Stop fruit from sinking to the bottom of the cake
- Corn Flour vs Cornmeal
- How to make Gluten Free Blueberry Cake
- Storage
- Serving Ideas for Blueberry Cake
- FAQ about Gluten Free Blueberry Cake
- Join my Gluten Free Community!
- Note about Salt in my Recipes
- Baking in grams
- Note about Ovens and Oven Temperatures
- Substitutions and Modifications
- More Gluten Free Blueberry Recipes to try
- 📖 Recipe
- 💬 Comments
Recipe Ingredient Notes
Gluten Free Flour: I have tested this recipe for gluten-free blueberry cake with my own gluten-free flour blend and King Arthur Measure for Measure. Both flour blends produced a moist, tender crumb and exceptional flavor. I am not saying other brands like Bob's Red Mill will not work in this recipe. I just have not tested them in this application. Flours blends used to develop this delicious cake contain xanthan gum.
Fine Yellow Corn Meal: I use fine ground cornmeal in this application. Corn Meal is a fine ground meal (coarse flour) ground from dried corn. It gives the gluten free blueberry cake a wonderful texture and flavor. This is not the same as cornstarch or cornflour. If you use coarse ground cornmeal, please be aware that your cornbread will have a bit of a crunch to it. If you can't locate fine cornmeal, you can always pulse it a few times in a blender or food processor.
Fresh Blueberries: You can't make a gluten free blueberry cornmeal cake without blueberries. I recommend using fresh blueberries. But frozen berries will work just as well.
Sourcream: Sour Cream not only provides flavor to this gluten-free blueberry cake but also fat. I have tested this recipe with greek yogurt and sour cream and both products work interchangeably.
Neutral Oil: I recommend using a neutral oil such as grapeseed oil or mild olive oil in this easy recipe. Coconut Oil has a strong flavor and overpowers the lemon flavor.
Stop fruit from sinking to the bottom of the cake
There is nothing worse than baking a beautiful coffee cake and all the fruit ends up on the bottom of the cake. Here is a quick and easy way to deal with this issue. Once you have your gluten-free coffee cake batter made and your fruit ready to go, toss the blueberries with some lemon juice and flour. This will help the fruit to stick to the cake batter and keep it on top of the cake.
Corn Flour vs Cornmeal
Ever wondered what's the difference between cornmeal and cornflour? In a nutshell, cornmeal is coarse (like sand) and cornflour is a fine powder. Cornmeal feels gritty while corn flour feels smooth.
For the best result, I recommend using fine ground cornmeal in this recipe. IF you use coarse ground cornmeal the texture may be grainy and there will be crunchy bits in your gluten free blueberry cake.
Regardless, both products are not the same as cornstarch which is a white, chalky powder. Cornstarch is made from the endosperm of the corn kernel. The starches inside the endosperm are removed, rinsed, dried, and then milled into a fine powder.
How to make Gluten Free Blueberry Cake
There is no need to pull out your stand mixer or electric mixer. You will need a large mixing bowl and a small bowl for the dry ingredients. A zester and a juicer (I especially like this one: Lemon Squeezer) for the lemon. You will also need a whisk, a flexible spatula, and a 9" spring form. A standard 8-inch or 9" cake pan will work as well.
Make sure your ingredients are at room temperature. I recommend placing the eggs in a bowl with some warm water while you measure out all the other ingredients.
Step 1: Preheat the oven to 350F. Lightly spray the spring form with nonstick cooking spray and line the bottom with parchment paper. No need to line the sides. Set aside.
Step 2: In a small bowl whisk together the gluten-free flour, fine yellow cornmeal, baking powder, baking soda, and kosher salt. Set aside.
Step 3: In a large bowl combine the granulated white sugar and lemon zest. Using your fingers, rub the zest into the sugar. This will bring out the oils and lemon flavor of the zest and give the blueberry cornmeal cake a subtitle lemon flavor.
Step 4: Add the room temperature eggs, freshly squeezed lemon juice, neutral oil, vanilla extract, and sour cream to the sugar mixture and whisk to combine. Whisk until no lumps of sour cream remain.
Step 5: Add the dry ingredients to the wet ingredients and whisk until smooth and fully combines.
Step 6: Pour the gluten-free blueberry cake batter into the prepared cake pan and smooth out evenly with the back of a spoon or a flexible spatula. Toss the blueberries with some lemon juice and gluten-free flour until evenly coated. Generously sprinkle them on top of the cake in an even layer.
Step 7: Place the cake in the preheated oven and bake at 350F for 45-50 minutes. The cake is ready when it is golden brown and a toothpick inserted in the center of the cake loaf comes out clean. The bake time does depend on your oven. The blueberries may still have some white specks from the flour. These will disappear while the cake is cooling.
Step 8: Allow the cake to cool in the pan for 10 minutes before removing the ring from the spring pan. To do so, run a knife around the edges (right between the cake and the ring). Then open the latch of the spring form and remove it. You can either let the cake cool completely or be like me and cut it while still warm. Dust it with some powdered sugar before serving if you like. There is nothing like a still warm slice of gluten-free blueberry cornmeal cake.
Storage
Store any leftovers of the blueberry cake you may have in an airtight container at room temperature for 3-4 days. If it’s hot and humid in your kitchen I recommend storing it in an airtight container in the fridge. Hot/humid weather and fresh fruit cakes don't mix well.
Serving Ideas for Blueberry Cake
Wonder how to serve this simple blueberry cake? Here are a few ideas. Clearly, this moist cake is delicious on its own but it is amazing when served warm with some vanilla ice cream. Warm, juicy blueberries and a scoop of ice cream. Do I have to say more? You can also serve it with some whipped cream or a dollop of greek yogurt.
No matter how you choose to serve this cake, I hope you enjoy it as much as I do.
FAQ about Gluten Free Blueberry Cake
Absolutely. This cake would be delicious with rhubarb or even some pears. Another fun twist would be using oranges instead of lemons and adding dried cranberries.
While I have tested this recipe with dairy-free sour cream, I have not made it with an egg substitute.
Join my Gluten Free Community!
Note about Salt in my Recipes
I use Diamond Kosher Crystal Salt in all of my recipes unless otherwise stated. If use use a different brand or kind of salt in your kitchen please adjust accordingly since some salts can be saltier. If you use Morton’s Kosher Salt please be aware that their salt granules are smaller in size, denser, and crunchier and twice as salty.
Baking in grams
I share my recipes in grams and by weight since baking by weight is the most accurate way to bake. Digital Scales are very affordable and easy to use. You can purchase them on Amazon for less than a set of measuring cups. For small amounts under 10 grams, I like to use this Precision Pocket Scale. Measuring cups are very inaccurate which can cause significant errors when it comes to gluten-free baking or baking in general. Especially since I bake with gluten-free flours which weigh differently than “regular” flours. I do provide some ingredients like spices and leavening agents in measuring spoons. To learn more about Baking with a digital scale, make sure to check out my post about Baking by weight.
Note about Ovens and Oven Temperatures
All my recipes are tested and developed with a conventional oven. I always bake my baked goods on the rack placed in the MIDDLE of my oven. This way the heat coming from the bottom will not burn my baked goods.
If you are baking with convection (fan-forced), please adjust the recipes accordingly. Convection oven can cause baked goods to dry out quickly and still be raw inside. Since takes at least 15-20 minutes for a standard American Oven to be fully preheated. I highly recommend investing in an Oven Thermometer.
Substitutions and Modifications
Any dietary or ingredient modifications/substitutions to this recipe may alter the end result in appearance and taste. I test my recipes several times as published in this post and The Gluten Free Austrian Blog is not responsible for the outcome of any recipe you find on our website.
More Gluten Free Blueberry Recipes to try
📖 Recipe
Gluten Free Blueberry Cake
If you love a simple no fuss cake one can make in no time, you will love this recipe for gluten-free blueberry cake. It's moist and tender and topped with juicy blueberries.
Ingredients
Gluten Free Blueberry Cake
- 165 grams gluten free multipurpose flour plus additional for tossing berries
- 80 grams fine ground yellow cornmeal
- 1 ¼ teaspoon baking powder
- ¾ teaspoon kosher salt
- ¼ teaspoon baking soda
- 175 grams granulated white sugar
- Zest of 1 lemon
- 95 grams neutral oil
- 20 grams fresh lemon juice plus additional for tossing berries
- 1 teaspoon vanilla extract
- 2 large eggs, at room temperature
- 115 grams sour cream, at room temperature
- 250-300 grams of fresh blueberries
Instructions
How to make a Gluten Free Sweet Cornbread
- Preheat the oven to 350F. Lightly spray a 9" spring form (A standard 8-inch or 9" cake pan will work as well) with non-stick cooking spray and line the bottom with parchment paper. No need to line the sides. Set aside.
- In a small bowl whisk together the gluten-free flour, fine yellow cornmeal, baking powder, baking soda, and kosher salt. Set aside.
- In a large bowl combine the granulated white sugar and lemon zest. Using your fingers, rub the zest into the sugar.
- Add the eggs, lemon juice, neutral oil, sour cream and vanilla to the sugar mixture and whisk to combine
- Add the dry ingredients to the wet ingredients and whisk everything together.
- Pour the gluten-free blueberry cake batter into the prepared cake pan and smooth out evenly with the back of a spoon or a flexible spatula.
- Toss the blueberries with some lemon juice (1 teaspoon) and gluten-free flour (1-2 teaspoons) until evenly coated. Generously sprinkle them on top of the cake in an even layer.
- Place the cake in the preheated oven and bake at 350F for 45-50 minutes. The cake is ready when it is golden brown and a toothpick inserted in the center of the cake loaf comes out clean. The cooking time does depend on your oven. The blueberries may still have some white specks from the flour. These will disappear while the cake is cooling.
- Allow the cake to cool in the pan for 10 minutes before removing the ring from the spring pan.
- You can either let the cake cool completely or be like me and cut it while still warm. Dust it with some powdered sugar before serving if you like.
Store any leftovers of the blueberry cake you may have in an airtight container at room temperature for 3-4 days. If it’s hot and humid in your kitchen I recommend storing it in an airtight container in the fridge. Hot/humid weather and fresh fruit cakes don't mix well.
Notes
Fine Yellow Corn Meal: I use fine ground cornmeal in this application. Corn Meal is a fine ground meal (coarse flour) ground from dried corn. It gives the bread rolls a wonderful texture and flavor. This is not the same as cornstarch or cornflour. If you use coarse ground cornmeal, please be aware that your cornbread will have a bit of a crunch to it. If you can't locate fine cornmeal, you can always pulse it a few times in a blender or food processor.
Nutrition Information:
Yield:
14Serving Size:
1Amount Per Serving: Calories: 300
Calories are a guestimate.
Prerna says
Hi can I use polenta I stead of corn meal For this blueberry cake?
Daniela says
Hello, make sure the polenta is finely ground. If it's a coarse ground the cake will taste gritty.
Barb Cohan-Saavedra says
This is a great recipe. I made it with peaches instead of blueberries. Added a little lemon oil and extra vanilla. I baked it in a cupcake pan at my husband’s request, for portion control. He’s a chef. He keeps his baked goods in the freezer and takes them out one at a time, nuking it for a few seconds to warm it. Chef is happy. Will definitely make this again.
Susan says
amazing! This is the first of your recipes I’ve tried and I’m looking forward to the others. Really appreciate that the sweetness level is just right; so often I need to cut the sugar. Thank you!
Robin says
Made this today and was quite pleased. It was moist and had a tangy hint from the sour cream. I ended up using corn flour and it seemed to work just fine. I would use a corn meal next time to get the more interesting texture. Big hit at dinner. It’s definitely a keeper. Can imagine it with tart cherries or cranberries (as suggested). Thanks
Marlene Copeland says
OMG this is fabulous!!! Nothing more to say.
Daniela says
Haha - sounds like you enjoyed this Gluten Free Blueberry Cake
Margaret Fries says
Can the sour cream be substituted with something else for dairy free diets?
Daniela says
You could use dairy-free sour cream or a nondairy yogurt (as long as it is thick consistency). Or you could combine 100 grams of nondairy milk with 15 grams of lemon juice and make "dairy-free buttermilk" and use that instead. And for the last option, you could use dairy-free kefir. Like Lifeway Oat Milk, Dairy-Free, Cultured, Vanilla. So there are options 🙂
Kim Flowers says
I planning to make this tonight, and I’m thinking of doing it as cupcakes. Do you know if it would work well as cupcakes, and any changes that I may need to make? Thanks, all you recipes look delicious and I’ve tried a few already that I love!
Daniela says
I have not tried tried recipe as cupcakes so I can’t give you any feedback. I do have a delicious blueberry muffin recipe on the website though: Gluten Free Blueberry Muffins
Jen says
A perfect, delicately textured cake that’s both sweet snd slightly tart from the fresh blueberries and lemon…a wonderfully fresh summer dessert. Looking forward to enjoying it for breakfast as well. Super easy to pull together. A hit amongst both gluten-free and gluten-full diets in our house. 😉 Another great recipe, Daniela!
Daniela says
Thank you so much Jen for the kind words. Isn't this cake wonderful? I was afraid no one would give it a try but it has quickly become a "reader favorite"
Dianna says
Can I use frozen blueberries? Would I still coat them?
Daniela says
As mentioned in the recipe ingredient notes, frozen blueberries will work just as fine. I would give them a quick toss in flour for sure.
Kit says
Instruction #4 - Add the eggs, LIME juice....there is no lime in the ingredient list so I assume it is the lemon juice.
Daniela says
Thank you so much. This has been updated 🙂
Kelly Kardos says
Have I missed what size pan to use?
Daniela says
You may but it also was not mentioned in the recipe card. I have updated it. I use a 9" spring form but a standard 8-inch or 9" cake pan will work as well.
Carmen Morel says
Love this recipe so much I’ve made it three times already!
Daniela says
Isn't it the best! I should make some again
Jacqueline CarpoHarmon says
Can I use monk fruit sugar instead of regular sugar?
Daniela says
I only bake with "real" sugar and don't use any sugar substitutes in my recipes. If you try it and the recipe does not work out, it is not my fault.
Robin Glanzman says
This cake was delicious and enjoyed by gluten free people and those who eat gluten. No one was able to tell the difference. Thank you for your wonderful recipe
Yin says
Another great recipe! Love your recipes, they always turnout beautifully first time.
Jan T. says
Daniela, This was wonderful!! I took it to a "coffee and cake" reception and I got so many compliments and requests for the recipe. All were quite surprised that GF could be even better than wheat-containing recipes. I only had a 8" springform. It worked well, but next time I will use the lower amount of blueberries. They did collapse the cake a bit in the center, But it in no way damaged it. I used Bob's Red Mill Medium grind cornmeal and it took every bit of 10 minutes in the food processor to become less coarse. Even still it was a bit crunchy here and there, but people commented that they liked this and many also said they liked the lower sugar, but higher flavor from fruit. The lemon was a real complimentary plus. 3 people asked me to please make it again for our gatherings. Yea!!
Daniela says
This is wonderful feedback! Love reading what a big hit this gluten free blueberry cake was 😍😍😍 Thank you so much for your kind words. I very much appreciate it
Maria says
My batter looked much thicker than yours. I used the green cup4cup flour. Could it be because the type of flour? I am waiting for it to come out but it looks good. Blueberries did not sink because so thick so that is good!
Daniela says
I NEVER use the green bag of Cup4Cup so I am very certain it is the flour that causes the batter to be very thick.
Sandy B says
I'm not used to baking with grams so this was a bit time consuming, but at least I had a chance to use my scale. I used dairy free sour cream and Bob's Red Mill Cup for Cup GF flour (blue bag) and a 9" sq pan. Loved the added corn meal. The cake was DELICIOUS! Thank you for the detailed instructions. I don't see a place for a photo.
Daniela says
Hi Sandy! Yay for using your kitchen scale. Hope you will get used to using it again more often. There is no place to add photos on my website but readers like to use my Facebook Group to share photos of their baked goods. You can check it out here: The Gluten Free Austrian Facebook Group
Janie says
I made this yesterday for the first time and it was also my first time using a scale to weigh the ingredients in grams. I have to eat gluten free and this cake was out of this world! Not too sweet and truly just perfect. Thank you Daniela.