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Gluten-Free Blueberry Cake (Dairy-Free)

Calling all blueberry lovers! Perhaps the bluest of cakes I’ve ever made, this berrylicious gluten-free blueberry cake is made up of 100% real blueberries. From cake layers to frosting, it’s practically bursting with blueberry yum in each and every bite. 


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A pink frosted blueberry layer cake. It has blueberry speckles in the buttercream frosting and the cake is topped with beige and dark red/pink roses and fresh dark blue blueberries.

The Best Real Blueberry Cake

Soft layers of tender blueberry cake, blueberry reduction filling, and covered in the most glorious whipped blueberry buttercream frosting. With the perfect amount of sweet summer berries, this fresh gluten-free and dairy-free blueberry layer cake recipe is pure sunshine in every scrumptious spoonful.

An easy recipe, these simple straightforward steps will have you coming back for blueberry cake over and over again. I wouldn’t even blame you if you licked your plate clean.

What Makes Up A Gluten-Free Blueberry Cake

With a refreshingly sweet flavor palette of blueberry layers, filling, and frosting, each element brings a scrumptious berry addition to this cake.

Cake Layers – super soft and packed full of real blueberry flavor. No fake extracts or emulsions here!

Reduction Filling – slightly tart and 100% genuine blueberry, this blueberry filling adds a bit of zest.

Buttercream Frosting – fluffy as can be, this blueberry frosting complements the blueberry cake layers perfectly. Not to mention the gorgeous color it is from the blueberry reduction.

A pink frosted blueberry layer cake. It has blueberry speckles in the buttercream frosting and the cake is topped with beige and dark red/pink roses and fresh dark blue blueberries. There are several slices cut out of the cake revleaing the inside.

Blueberry Cake Ingredients & Substitutions

As always this recipe is gluten-free and dairy-free. That said, I do test each recipe with “regular” ingredients and make notes of alternatives or swaps to ensure everyone can enjoy it.

Here are a few key ingredients for this cake but make sure you scroll all the way to the bottom recipe card for the complete ingredient list.

Gluten-Free Flour: I made this cake with Kinnikinnick all-purpose baking mix. If you are not gluten-free, swap the flour with regular cake flour. Note that gluten-free flour blends can vary in weight so I recommend measuring by the cup.

Dairy-Free ButterBecel plant-based bricks are my personal favorite for baking but any dairy-free butter substitute will work. You can also use regular butter if you are not dairy-free.

Non-Dairy Milk: I love to bake with unsweetened almond milk but this recipe will work with any type of non-dairy, lactose-free, vegan, or regular dairy milk.

Oil: Use canola or vegetable oil for best results.

Blueberries: Fresh or frozen will work. If you use frozen, thaw the blueberries for the reduction.

A slice of blueberry cake laying on a glass plate.

100% Real Gluten-Free Blueberry Cake Layers

As flavorful as they come, these sweet blueberry cake layers require no artificial extract. Yep, you read that right. Nothing fake here, just real genuine blueberry flavor in each and every bite.

Bursting full of fresh bonafide berry taste, they are created by using an easy blueberry reduction. Packing a punch of summer berry yum, this reduction also colors the cake batter a deep purple/blue as an added bonus.

How To Make Blueberry Reduction

Start this blueberry reduction by placing the blueberries in a blender or food processor and pureeing them until smooth. If you aren’t crazy for blueberry seeds, sieve the puree into a medium heavy-bottomed pot or skip this step and pour it right in.

Begin to heat the blueberry puree, stirring occasionally, and allow it to come to a gentle simmer. The blueberry puree needs to continue to simmer until it reduces by half. Depending on how juicy the berries are, the process can take anywhere from 20-30 minutes.

Remove the reduction from the heat and allow it to cool to room temperature before using it in the cake batter and frosting.

Bakers Tip: you can make the reduction the day before baking the cake. 

The top view of a frosted blueberry layer cake. The blueberry frosting is a pink color with speckles of blueberries in it. The cake is topped with dried beige and red roses and dark blue blueberries. There is a slice cut out of the cake and it is sitting on a plate beside the cake.

How To Make Dairy-Free Blueberry Frosting

Dairy-free (it’s actually secretly vegan) frosting, while so darn tasty, is notorious for being a bit softer than its “regular” buttercream counterpart. It’s a fine balance between making a frosting that has pipeable/stackable consistency but isn’t too sweet.

Here are a few tricks to ensure vegan blueberry frosting success:

Cream the Butter – first, and most important step is creaming the butter until it is light and fluffy. Depending on the temperature of your kitchen and the butter, this critical first step can take up to 10 minutes.

No Additional Liquid – that means we aren’t adding milk or vanilla extract, only blueberry reduction and lemon juice.

Push out Air Bubbles – smooth buttercream frosting is all about consistency. Before you are ready to frost the cake, with a spatula, give the buttercream a mix for a few minutes by hand. Push the blueberry frosting up against the sides of the bowl with the spatula to work out all the trapped air bubbles. 

These tips will help you create not just a delicious dairy-free/vegan blueberry frosting, but one that will stack and pipe gorgeously.

A pink frosted blueberry layer cake. It has blueberry speckles in the buttercream frosting and the cake is topped with beige and dark red/pink roses and fresh dark blue blueberries.

Blueberry Cake: Step By Step Instructions

Step 1: Prepare the blueberry reduction and allow it to cool to room temperature.

Step 2: Beat the butter, sugar, and oil together on high speed until smooth and fully creamed.

Step 3: Add in the eggs and vanilla extract and mix together until combined

Step 4: Add in all the dry ingredients and begin to mix on low.

Step 5: With the mixer on low, slowly pour in the milk and blueberry reduction and mix until just combined.

Step 6: Divide the cake batter into two 8-inch cake pans that have been prepared with baking spray and parchment paper and bake for approximately 25-30 minutes. Cool cakes on a cooling rack.

Step 7: With the paddle attachment cream the butter until smooth and fluffy.

Step 8: Add in the icing sugar, salt, and blueberry reduction and mix until combined. Turn up to high and allow to cream until fluffy and smooth.

Step 9: Stack, fill and frost the cake. Enjoy!

A slice of blueberry cake with a fork in the cake slice.

Cake Assembly Tips

Stacking a layer cake can feel a bit scary. But, as they say, slow and steady wins the race. Let’s set you up for cake success with a few tips and tricks.

Here are a few assembly tips:

Fully Cooled Cake Layers: even if a tiny bit warm, layers will slip when warm. Ensure that each cake layer is fully cooled if not even a bit chilled. I will even work with semi-frozen cake layers if I had to bake them a few days before stacking.

Leveled Cake Layers: flat and level cake layers will sit far easier than crooked ones. I use this super easy cake tool to ensure each cake layer is perfectly level.

Create a Frosting Border: pipe a frosting border between the cake layers. It acts as a dam to keep that delicious blueberry reduction in.

Keep the Cake Chilled: if at any point you begin to feel the cake slip or the frosting is too soft to work with, pop the cake and the frosting back into the fridge to chill. Remember, don’t rush it. Take your time.

How To Decorate A Blueberry Cake

“As you desire” is often how I refer to cake decoration. It’s not that I don’t want you to make the exact same cake as I did, it’s simply that I don’t want you to feel like you *have* to make the exact same cake.

We all have an inner cake artist and I always want to encourage you to let it shine. That said, I quickly break down this gluten-free and dairy-free blueberry cake decor for you.

Step 1: Crumb-coat the cake and allow it to chill for 20 minutes. See the above section for stacking tips and tricks.

Step 2: Put a final “beauty” coat of frosting on the cake and roughly smooth the sides of the cake smoother. Leave the top edge of the cake rough.

Step 3: With the tip of an offset spatula or butter knife, gently drag it around and up as you turn the cake. I highly recommend a cake turntable for this.

Step 4: Top with flowers and fresh blueberries.

Step 5: Chill the cake until ready to serve. *Allow the cake to come to room temperature for 20-30 minutes before slicing.

The top view of a frosted blueberry layer cake. The blueberry frosting is a pink color with speckles of blueberries in it. The cake is topped with dried beige and red roses and dark blue blueberries. There are two slices cut out of the cake and a slice of cake is sitting in between where the two slices have been cut out.

Storing and Freezing Instructions

This cake can be kept in an airtight container in the fridge for up to 7 days. It can also be stored in the freezer for up to 6 months.

If you want to bake these layers a few days in advance, you most certainly can. Allow the cake layers to cool, cover them tightly in plastic wrap, and freeze until you a ready to stack and decorate the cake. Remove the cake layers from the freezer approximately 1 hour before you plan to stack and decorate and allow them to thaw slightly at room temperature.

Better yet, this cake can be frozen fully made, and decorated. However, I do recommend placing the flowers and blueberries on top on the day of serving.

Bakers Tip: Special occasions are often busy and I will sometimes freeze an entire finished cake a few days in advance to save time and stress.

The night before you plan to serve the cake, remove it from the freezer and place it in the fridge to slowly thaw overnight. Do not take it straight from the freezer to room temperature. Doing so will cause condensation and you will risk the cake toppling.

FAQ’s

Can this be made into cupcakes?

Yes, it absolutely can. The full recipe will make approximately 24 cupcakes or you could half it for 12 cupcakes.

What other pans can I use?

This can be baked in a 9×13 cake pan (it won’t need as much frosting though), three 6-inch rounds, or two 9-inch pans. Note that the baking time will change.

Always look for light golden edges that are pulling away from the pan, the top should bounce bake to the touch, and a toothpick inserted in the center will come out with a few moist crumbs.

Can I Add Fresh Blueberries To The Filling?

Fresh blueberries would be delicious with the blueberry reduction filling. If you do this, I don’t recommend freezing the cake as fresh berries, when frozen and then thawed, will create moisture and make the cake gummy.

A slice of blueberry cake laying on a glass plate.

The Yummiest Gluten-Free Blueberry Layer Cake

A slice of blueberry joy, this fresh gluten-free dairy-free blueberry cake is a delicious combo of sweet and slightly tart in every yummy bite. Soft fluffy real blueberry cake layers with blueberry reduction filling and gorgeous whipped blueberry frosting. This beautiful blueberry cake is a summer delight in every scrumptious morsel.

Make sure you tag me on social media @cakedbykatie and leave me a star rating and review below if you make it. Can’t wait to see it!

More Summer Dessert Recipes

Here are a few other fresh summer-inspired sweet treats that I know you’ll enjoy:

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A pink frosted blueberry layer cake. It has blueberry speckles in the buttercream frosting and the cake is topped with beige and dark red/pink roses and fresh dark blue blueberries.

Gluten-Free Blueberry Cake (Dairy-Free)


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5 from 1 review

  • Author: Katie Stymiest
  • Total Time: 1 Hour 30 Minutes
  • Yield: 10 Slices 1x
  • Diet: Gluten Free

Description

Made with 100% real blueberry flavor, this amazing gluten-free blueberry cake with blueberry frosting is a summer berry dream.


Ingredients

Scale

Blueberry Reduction

  • 4 ½ cups (500g) fresh or frozen blueberries
  • 1 tablespoon lemon juice
  • 1 tablespoon granulated sugar
  • pinch of fine sea salt

Blueberry Cake

  • ⅔ cup (151g) dairy-free salted butter, room temperature
  • 1 ½ cups (300g) granulated sugar
  • 2 tablespoons canola or vegetable oil
  • 2 large eggs, room temperature *can sub liquid egg replacer for vegan
  • 1 teaspoon vanilla extract
  • 1 ¾ cup (280g) gluten-free flour blend *check to see if it contains xanthan or guar gum
  • 2 teaspoons baking powder
  • 1 teaspoon fine sea salt
  • ½ teaspoon xanthan gum *omit if gf blend contains it or if using regular cake flour
  • ½ cup (117ml) blueberry reduction, room temperature
  • ¼ cup (59ml) dairy-free milk, room temperature
  • optional: extra blueberries for decor
  • optional: fresh or dried flowers for decor

Blueberry Buttercream

  • 2 cups (480g) dairy-free salted butter, room temperature
  • 5 ½ cups (660g) icing sugar
  • 1 teaspoon fine sea salt
  • ¼ cup (59ml) blueberry reduction
  • 2 teaspoons lemon juice

Instructions

Blueberry Reduction

  1. Thaw the blueberries if using frozen.
  2. In a food processor or large blender, combine all of the blueberry reduction ingredients and blend to a smooth puree. Strain seeds if desired.
  3. Pour the blueberry puree into a large heavy-bottomed pot and begin to cook on high.
  4. Reduce the heat to medium-low as soon as a boil is reached and allow it to gently simmer until the blueberry puree reduces by half. Whisk occasionally. This should take approximately 25-30.
  5. Remove the blueberry reduction from the heat and pour it into a shallow container. Allow to fully cool to room temperature. *There should be approximately 1 – 1 ¼ cups of blueberry reduction after cooking.

Blueberry Cake

  1. Preheat the oven to 350ºF and prepare two 8-inch round baking pans with non-stick baking spray and parchment paper.
  2. In the bowl of a stand mixer or large mixing bowl with an electric handheld mixer, cream the butter, sugar, and oil on high speed for 2 minutes or until light and fluffy.
  3. Add in the eggs and vanilla extract and mix on high for another minute. Scrape down the sides of the bowl when necessary.
  4. Add in the flour, baking powder, salt, and xanthan gum (if using) and turn the mixer on low.
  5. While the mixer is on low slowly pour in the blueberry reduction and milk and mix until just combined. Scrape down the sides of the bowl when necessary.
  6. Divide the cake batter evenly into the two prepared 8-inch round baking pans and bake for approximately 25-30 minutes or until a toothpick inserted in the center comes out clean.
  7. Remove from the oven and allow to cool on a cooling rack for 10 minutes. Invert the cake layers on the cooling rack and allow them to fully cool. If freezing the cake layers for a later time, wrap them tightly with plastic wrap and place them in the freezer.

Blueberry Buttercream

  1. In the bowl of a stand mixer with the paddle attachment cream the butter on high for 5-10 minutes until light and fluffy. Scrape down the sides of the bowl when necessary.
  2. Add in the icing sugar and salt and mix on low until combined.
  3. Add in the blueberry reduction and lemon juice and mix on low until combined.
  4. Turn the mixer to high and allow to beat for 5 minutes until light and fluffy.

Cake Assembly

  1. Level each fully cooled blueberry cake layer with a cake leveler or knife if needed.

  2. Place one leveled layer of cake on a cake board, plate, and/or cake turntable, and top with approximately 2 cups of blueberry buttercream.

  3. Pipe a buttercream border around the edge and fill with any leftover blueberry reduction.
  4. Top with the remaining cake layer and very gently apply a thin coat of buttercream to the entire cake. Chill the cake for 20 minutes. *If the cake feels unstable or the buttercream becomes too soft at any point while stacking, stop and chill the cake and frosting for 15 minutes.
  5. Cover the cake with a final layer of buttercream and roughly smooth the sides with a cake smoother and/or offset spatula.

  6. Decorate the cake as you desire. I created rustic horizontal lines around the cake by dragging the tip of my offset spatula around the cake. To finish the cake, I topped it with dried roses and fresh blueberries. Enjoy!
  7. Store leftovers in an airtight container in the fridge for up to 7 days or in the freezer for up to 6 months.
  • Prep Time: 60 Minutes
  • Cook Time: 30 Minutes
  • Category: Cake
  • Method: Baking
  • Cuisine: American

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4 Comments

  1. Everyone was shocked this cake was gluten free and dairy free. I will definitely make it again.






    1. Yes! There’s an entire section in the blog where I list the “regular” ingredient swaps. Hope you give it a try Luanne.

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