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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)


  • 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

Keywords: gluten-free blueberry cake, gluten-free blueberry layer cake, blueberry cake, blueberry layer cake, blueberry cake recipe, dairy free blueberry cake, vegan blueberry cake