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.
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
- 175g butter, at room temperature
- 175g caster sugar
- 3 large eggs
- 225g Dove's Farm gluten free self-raising flour
- 1/4 tsp xanthan gum
- 1 tsp gluten free baking powder
- 2 tsp vanilla extract
- 142ml soured cream
- 300g blueberries, washed and dried
- 200g cream cheese
- 100g icing sugar
- 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.
- Take a large mixing bowl and add the butter, sugar, eggs, gluten free flour, xanthan gum, gluten free baking powder and 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 4 tbsp of the soured cream (note you will have some soured cream leftover, to be used later in the frosting), along with two thirds of the blueberries - use a wooden spoon for this part as an electric mixer will pulverize them.
- Now pour the mixture into the 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) and soured cream until the mixture is smooth. Spread atop the cake and scatter with the remaining blueberries to finish. Ta daaaa!
If you enjoyed making this cake, why not try one of my other gluten free baking recipes while you are here:
Happy baking! x