Name: Blueberry Cake with Cream Cheese Frosting (Gluten Free)
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 35 min
Yield: 6
Cuisine: Baking
Ingredients: 175g butter, at room temperature; 175g caster sugar; 3 large eggs; 230g gluten free self-raising flour (I used FREEE by Doves Farm) + 1 tsp for dusting; 0.25 tsp xanthan gum; 1 tsp gluten free baking powder; 1 tsp + 0.5 tsp vanilla bean paste/vanilla extract; 140ml soured cream; 250g blueberries, washed and dried; 220g cream cheese; 100g icing sugar

Blueberry Cake with Cream Cheese Frosting

Jump to Recipe

This gluten free blueberry cake with cream cheese frosting is amaaaazing and is very easy to make. Ideal as a teatime treat with a hot cuppa, or double the recipe to make a beautiful and delicious birthday cake. A fluffy sponge treat, packed with juicy blueberries and finished with gloriously smooth frosting.

I made a huge three-tiered version for my daughter’s 1st birthday and it worked wonderfully. I decorated it with lots of fresh blueberries and strawberries and all the party guests enjoyed it.

The recipe is based on a gluteny cake from BBC Good Food, with some adaptations to render it gluten free. The sour cream in the mix ensures this gluten free cake stays lovely and moist.

I’ve made some recent updates (April 2026) to make this recipe better than ever. I hope you enjoy this new and improved version!

gluten free blueberry cake with cream cheese frosting

Substitutions & Adaptations

This recipe also works really well if you substitute half the blueberries for chopped strawberries, giving you a lovely fruit mix and a pretty colour effect. A fantastic summer gluten free cake for picnics and BBQs.

If the sound of this cake is making your mouth water but you don’t want to make a full cake, why not try my cupcake recipe instead. I recently adapted the cake into cupcake format, making a few tweaks to quantities of ingredients and cooking time, and they were gorgeous.

Properly fluffy blueberry-packed gluten free sponge cupcakes with lush cream cheese frosting on top. We could not stop eating them! You can find the blueberry cupcake recipe here.

Now time for us to get onto the full cake recipe! Scroll down for details, as well as some handy pictures to refer to while you are busy baking this tasty treat.

Gluten Free Blueberry Cake with Cream Cheese Frosting

Below you’ll find this gluten free blueberry cake recipe in full, along with step by step method photographs underneath.

If you have any questions while making the cake feel free to get in touch. I hope you love it! Laura xxx

Serves 6

Blueberry Cake with Cream Cheese Frosting (Gluten Free)

Prep Time: 15 minutes

Cook Time: 50 minutes

Additional Time: 30 minutes

Total Time: 1 hour 35 minutes

A soft and fluffy gluten free cake packed with blueberries and finished with a cream cheese and sour cream frosting and fresh blueberries. Perfect as a teatime treat or simple birthday cake.

Ingredients

175g butter, at room temperature
175g caster sugar
3 large eggs
230g gluten free self-raising flour (I used FREEE by Doves Farm) + 1 tsp for dusting
0.25 tsp xanthan gum
1 tsp gluten free baking powder
1 tsp + 0.5 tsp vanilla bean paste/vanilla extract
140ml soured cream
250g blueberries, washed and dried
220g cream cheese
100g icing sugar

Instructions

Preheat your oven to 160C (fan oven) and then prepare a loose-bottomed 22cm cake tin by lining the base with greaseproof paper and greasing the sides with a little butter and dusting with a little flour, to ensure it doesn't stick.

Take a large mixing bowl and cream the butter and sugar together until smooth.

Then add the eggs, flour, xanthan gum, baking powder and 1 tsp vanilla - mix well until combined, either with a wooden spoon or an electric hand whisk. The mix should smooth, lump-free and a pale colour. Now stir in 90ml of the soured cream.

Dust two thirds of the blueberries in 1 tsp gluten free flour, to coat them (this will stop them from sinking to the bottom of the cake during baking). Then use a wooden spoon to mix them through the batter (not an electric mixer, as this would pulverize them).

Now pour the mixture into the prepared tin, lightly shake to level, then place the gluten free blueberry cake into the oven to bake for 50 minutes until it is cooked through.

Allow to cool for 10 minutes before removing the gluten free blueberry cake from the tin, then place on a wire rack to cook completely.

Once the gluten free blueberry cake has cooled, you can make the frosting to ice it. Take a bowl and beat the cream cheese, icing sugar (sifted), sour cream and 0.5 tsp vanilla until the mixture is smooth.

It will be a very loose consistency, easy to spread atop the cake. If you like you can allow a little to drizzle down the sides. Then scatter the cake with the remaining blueberries to finish. Ta daaaa!