Very Blueberry Layer Cake – Gluten Free

Marla Meridith

March 7, 2011

Gluten free layer cake with fresh blueberries and sauce

Naming a recipe can be challenging. In a few words we describe flavors that should project all kinds of emotions and mouth watering experiences. This cake started at “Triple Blueberry Cake” (but there was more than 3 inclusions of the fruit), to Blueberry Extreme Cake (but that was a bit like a pro wrestling event) and ended at simply, Very Blueberry Cake. This cake has blueberries in everything from the batter, to the fruit sauce, fresh berry topping and also in the cream cheese frosting. Blueberries alone are awesome. Paired with cream cheese and cake even better.

Homemade gluten free blueberry cake layers and frosting.

The great news is even folks who are gluten free can eat this cake. *smiles* I enjoy experimenting with gluten free flours and a combo that I have fallen in love with is 1/2 corn flour and 1/2 oat flour. This blend had great flavor and texture.

Spreading Blueberry Sauce on Gluten Free Cake

I had gobs of blueberries in the house and they beckoned to be used in a cake. With fruit, whole grains and some fluffy light cream cheese this is a healthy treat.  Most of the sweetness in this recipe comes from the juicy blueberries. The additional sweetness is from stevia.

Gluten free layer cake with fresh blueberries and sauce

It is redundant for me to say that my treats can double as anytime snacks, breakfasts. But there it is, I just said it again.

 Slice of homemade whole grain blueberry layer cake

I intentionally made a lot of blueberry sauce in this recipe. If you don’t use it all with this cake then you can eat it by the spoonful like I did. You can also sauce up french toast, waffles, pan-crepes, pancakes and yogurt parfaits.

Gluten free layer cake with fresh blueberries and sauceMy mother in law was in town watching my kids while I photographed this cake. That gave me a lot more time than usual to play around with this photo shoot. It was a blast. Cake is always a fun subject!

Gluten free layer cake with fresh blueberries and sauceWhat is your favorite fruity cake?

Gluten free layer cake with fresh blueberries and sauceA bunch of you guys have been asking about my photos. I have taken classes from many great teachers including Matt Armendariz Matt Bites, Jen Yu Use Real Butter, Diane Cu and Todd Porter White On Rice Couple and Helen Dujardin Tartelette. Check their blogs often to see what events they have coming up. Food and Light is in Boulder, CO in August, I went last year & it was wonderful. Matt has a workshop in April in SoCal, Helen has one in Santa Fe, NM in May. If you want to learn how to photograph and style food these are the best teachers out there, and really cool folks too!

Check out the recipe here!

Blueberry Cake Recipe Links

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Share your thoughts

  • Maria
    Posted at 06:40h, 07 March

    I love blueberries, especially in cake form:)

  • Amanda
    Posted at 06:41h, 07 March

    This looks amazing… BLUEBERRY is my fav berry cake!! Great job girl!

  • Deliciously Organic
    Posted at 06:42h, 07 March

    This cake looks so good and perfect for spring! Any kind of lemon or strawberry cake is my favorite. I love that you can serve this cake anytime of the day!

  • Jenny Flake
    Posted at 06:48h, 07 March

    Wow Marla,
    My husband is behind me drooling over your photos! What a gorgeous cake and as always your photos are gorgeous!

    • Marla
      Posted at 09:54h, 07 March

      Jenny: That is hilarious. Tell him next time he can come over for a slice. Sadly it is all gone now πŸ˜‰

  • Caroline @ chocolate and carrots
    Posted at 06:56h, 07 March

    Wow…Blueberries at their greatest! That cake just screams, ‘eat me!’ It looks absolutely delicious and light. The perfect spring treat! πŸ˜€

  • Deeba
    Posted at 07:26h, 07 March

    Gorgeous…just gorgeous! You’ve done an amazing job with
    this cake, and done a wonderful one with the photographs too. Love
    love love the corn/oat combination, and the beauty of blueberries.
    No blueberries here, but you have me thinking of alternatives. You
    look like you’ve really enjoyed taking pictures…NICE!

    • Marla
      Posted at 09:54h, 07 March

      Deeba: This cake would work with any berry. I would love to try it with strawberries, raspberries, blackberries, etc. That said, I will be exploring similar cakes with all different fruits as the summer hits. Stay tuned……Thanks so much for your sweet compliments. I have so much fun with my photos. The more I learn, the more predictable & fun the whole process is.

  • Rosa
    Posted at 07:34h, 07 March

    That is such a pretty cake! I bet it tastes heavenly.
    Fresh, fruity and delightful. Cheers, Rosa

  • Barbara @ Modern Comfort Food
    Posted at 07:44h, 07 March

    The blueberry season will start in a couple of weeks where
    I live, and I’m counting the days until then. Can’t wait! This is
    such a stunning cake, Marla. I love the way you’ve brought
    gluten-free and other healthy ingredients to this cake without
    missing a beat in the seriously scrumptious department. Great

    • Marla
      Posted at 09:26h, 07 March

      Barbara: Girl, I am all about seriously scrumptious. I am finding that I actually prefer the mild flavors and textures of the GF grains. Really nothing is lost when I bake with them. Bet you are looking forward to blueberry season over there.

  • Heather @ Heather's Dish
    Posted at 07:55h, 07 March

    The middle layer is my favorite…heavenly!

    • Marla
      Posted at 09:24h, 07 March

      Heather: That middle layer is a winner. Perhaps we should double the volume in the recipe – or make this a 4 layer cake πŸ˜‰

  • the urban baker
    Posted at 08:39h, 07 March

    simply gorgeous and yummy, Marla! I love everything about
    this cake, especially the oat flour(my new fav ingredient). I
    happen to love an apple cake. Dorie G. has one that is one of my
    new favorites.

    • Marla
      Posted at 09:17h, 07 March

      Susan: I cannot get enough of oat flour these days. I am beginning to prefer using it over my whole wheat pastry flour. It has such a delicate flavor and texture. Love a good apple cake too. Come to think of it I need to bake up another one of my apple maple upside down cakes. Really soon. Maybe now.

  • Georgia @ The Comfort of Cooking
    Posted at 09:00h, 07 March

    What a lovely cake, Marla, and I bet it tastes just out of this world with all of those fresh flavors. Thank you for sharing this scrumptious recipe and your stunning photography!

  • Heather @ Get Healthy with Heather
    Posted at 09:21h, 07 March

    I was just thinking about cake. I’m in need for a recipe for my brothers birthday and he loves blueberries. Perfect timing!

    A healthy anytime snack and delicious treat – yes please!

  • Chris @nestlefoodie
    Posted at 09:30h, 07 March

    Wow Marla, my kids would go crazy over this! We picked strawberries this weekend from our local farm. Can’t wait for the blueberries to become avail! Will asolutely make this! BTW, your pictures are beautiful. I need to take a class – love all your recommendations.

    • Marla
      Posted at 09:38h, 07 March

      Chris: I bet you can swap out the blueberries in this cake to make the most perfect strawberry cake. Both berries together would be awesome too. Hmmmm, gotta try that.

  • Katrina
    Posted at 09:45h, 07 March

    This cake is beautiful. I always feel so boring when I read
    your posts!! I never use anything other than AP flour or whole
    wheat flour, and you use such a wonderful blend of ingredients. I
    really need to expand my horizons. Great recipe!

  • Angie
    Posted at 10:09h, 07 March

    This looks so good, yummy!

  • Heather
    Posted at 10:15h, 07 March

    I don’t know what to say except- that looks crazy

  • Esi
    Posted at 10:37h, 07 March

    I’m so excited that blueberries are back in

  • val
    Posted at 11:11h, 07 March

    What a gorgeous cake. I love all of your images.

  • Jessica @ How Sweet
    Posted at 11:12h, 07 March

    Oh my gosh do I love blueberries. How fabulous! Thanks for linking my breakfast cakes too!

  • Alison @ Ingredients, Inc.
    Posted at 11:56h, 07 March

    so pretty! Looks awesome as always xoxox

  • Lucy
    Posted at 12:09h, 07 March

    yay for fresh blueberries – love this – it looks so healthy can it possibly taste good?!!!

  • Kiran
    Posted at 12:44h, 07 March

    OMG! Love your food photography. And that cakes looks scrumptious enough to lick off my laptop screen πŸ˜€

  • Lindsay @ Pinch of Yum
    Posted at 16:11h, 07 March

    Where have you been all my blogging life? Love your
    pictures, recipes, and blog design! πŸ™‚

  • Averie (LoveVeggiesAndYoga)
    Posted at 16:46h, 07 March

    Marla you outdid yourself!! “1/2 corn flour and 1/2 oat
    flour” -interesting combo…and that you don’t taste the corn. Very
    cool to know b/c i am GF 99% of the time! I love that you used sour
    cream, cream cheese, eggs, butter AND possibly coconut oil in this
    bad boy. It’s all low cal, right? πŸ™‚ And that you had childcare
    WHILE you were photographing the food. What people dont realize is
    that pics like this dont just “happen”. And with small children,
    they really dont just happen! Thanks for ALL the photography links.
    And I have two Vegan + GF blueberry recipes for muffins/cake. One
    of them is made in the microwave it’s so easy πŸ™‚

  • Allison [Haute Box]
    Posted at 18:03h, 07 March

    I love the purple-bluish color!!

  • Amanda
    Posted at 18:29h, 07 March

    Wow so beautiful! I think I better check the stores and see
    if blueberries are on sale, I keep seeing blueberry recipes

  • Kat @ Cupcake Kat
    Posted at 19:49h, 07 March

    This is a wonderful recipe and your photos are

  • Sara{OneTribeGourmet}
    Posted at 21:18h, 07 March

    OMG, this cake looks sooo good! I adore blueberries and I can’t believe this cake is gluten-free!!! You are Awesome my friend! xo

  • Victor @ Random Cuisine
    Posted at 21:22h, 07 March

    I love blueberries, this is perfect for my gluten intolerant friends.

  • Joanne
    Posted at 04:33h, 08 March

    I truly do kind of like the idea of naming this Blueberry Extreme Cake. Blueberry cake eating as an extreme sport really doesn’t sound so bad…

    Seriously, though, the cake is gorgeous Marla. I will definitely be giving it a try as soon as I can find some good fresh bluebs around here!

    • Marla
      Posted at 14:58h, 08 March

      Joanne: I always love your way of thinking. If there was a such thing as a Extreme Blueberry Cake Eating Event then I would need to participate. We could be teammates πŸ˜‰

  • Jeanette
    Posted at 04:49h, 08 March

    Stunning photos as usual! I wish I lived closer to these workshops, they sound amazing. What a terrific gluten free recipe as well, I like how there’s hardly any sweetener in this recipe. Blueberries naturally so sweet and so full of antioxidants. I use them everyday in smoothies for my son.

  • Maryea {Happy Healthy Mama}
    Posted at 05:42h, 08 March

    What a beautiful cake! I’m interested to try the corn flour and oat flour mixture.

  • Nicole, RD
    Posted at 06:38h, 08 March

    Look at that color…just gorgeous! So many blueberries in
    there! I am absolutely saving this recipe for when those amazing
    guys come into season!!!

    • Marla
      Posted at 14:52h, 08 March

      Nicole: It was so fun playing with all those shades of blues & then even more thrilling when it turned into lavenders & purples. Ahhh, the colors of nature never cease to amaze me!

  • carolinaheartstrings
    Posted at 08:27h, 08 March

    What a beautiful spring treat! Looks like it tastes amazing.

  • grace
    Posted at 14:44h, 08 March

    blueberries should be called purpleberries, don’t you
    think? what a gorgeous hue and what a tasty cake!

    • Marla
      Posted at 14:55h, 08 March

      Grace: Just as you were leaving that comment I was replying to Nicole’s comment about color. I am smitten by the shades of lavender & purples that the blueberries create. Yes, they should be called Purpleberries πŸ™‚

  • wizzythestick
    Posted at 18:57h, 08 March

    fabulous colour of the frosting….I love that it’s gluten free as well

  • Renee
    Posted at 20:43h, 08 March

    This looks so good. I have a few friends who are Gluten Free so I am sending them the link to this. Just saw the picture on FoodGawker and came right over. Very nice!

  • Barbara Bakes
    Posted at 20:59h, 08 March

    It almost looks too fabulous to be healthy.

  • Nutmeg Nanny
    Posted at 22:01h, 08 March

    What a lovely looking cake! I love all the blueberry flavor…yum! I have heard that reducing the amount of wheat in your diet (even if you are not wheat sensitive) can make you feel better. This is a great recipe to try πŸ™‚

    • Marla
      Posted at 05:14h, 09 March

      Nutmeg Nanny: That is exactly the premise I am going with. In my house we do not have to eat GF foods but I believe in diversifying our diets. I feel like the gluten free grains are lighter and less dense. My taste buds are starting to prefer the alternative flours too. If I overeat any carb I feel yucky, but a little of the good stuff goes a long way.

  • Lorraine @ Not Quite Nigella
    Posted at 22:56h, 08 March

    This is just SO beautiful Marla! I love the fresh blueberries on top and the colour the cake and the frosting has taken on!

  • Sylvie @ Gourmande in the Kitchen
    Posted at 00:57h, 09 March

    With all those blueberries, maybe you should have called it “Blue Cake” because it certainly has a gorgeous blue color and all-natural too. I love blueberry syrup so much, I’m going to have to make extra to pour on top of everything!

  • Anna Johnston
    Posted at 02:07h, 09 March

    Brilliant colours in this beautiful cake, love it.

  • Deeba
    Posted at 03:39h, 09 March

    I’ve hit the ground running Marla, and attempted a gluten
    free strawberry cake with buttermilk. It was nice but a little
    crumbly so have to experiment some more. I used quark in the
    filling and overall it tasted quite nice. Thanks for the

  • Heavenly Housewife
    Posted at 05:04h, 09 March

    HOw lovely! I never would expect anything that is gluten
    free to look so good, but this is pretty as a picture. I am
    thinking of someone that this would be perfect for. *kisses*

  • rebecca
    Posted at 06:05h, 09 March

    lovely cake and so moist great for folks on a gluten free diet πŸ™‚

  • TidyMom
    Posted at 06:13h, 09 March

    this looks crazy good Marla!!! I LOVE blueberries, I love to keep them around just to snack on, so this sound soooo good!

  • Megan
    Posted at 06:58h, 09 March

    Your pictures are always the best! This cake looks awesome

  • I Drooled & Creating Masterpieces
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  • bridget {bake at 350}
    Posted at 12:37h, 09 March

    This looks just wonderful!

  • Angela (Oh She Glows)
    Posted at 12:58h, 09 March

    Oh wow. You play with my heart strings! Simply fresh and elegant looking. Perfect for Spring too!

  • zerrin
    Posted at 14:26h, 09 March

    Wow! This cake looks heavenly! I love the big amount of bluberries in it!

  • Maria @ Scandifoodie
    Posted at 16:07h, 09 March

    That is such a gorgeous cake, I love blueberries!

  • sterlingstyle
    Posted at 16:57h, 09 March

    oh my this looks so amazing!! I really have to try this. My
    mouth is watering!!

  • Carolyn Jung
    Posted at 17:13h, 09 March

    Blue food has never looked so glam! I bet if Dr. Suess were
    still around, he’d be inspired to write a book about this blue-I-am
    cake. πŸ˜‰

  • Baking Serendipity
    Posted at 19:49h, 09 March

    Regardless of what you call it, I love all these berries πŸ™‚ Looks delicious!

  • Cara Craves...
    Posted at 23:12h, 09 March

    That looks stunning! I thought it sort of looked like a
    huge blueberry bagel to begin with. I love your

    • Marla
      Posted at 07:11h, 10 March

      Cara: OMG I did not think of a huge blueberry bagel. I see that big time, especially with all that cream cheese. Great observation πŸ™‚

  • Min {Honest Vanilla}
    Posted at 23:41h, 09 March

    Wow and WOW, looks superb! I wanna dig in already πŸ™‚ And
    gluten-free, amazing!

  • Mariko
    Posted at 01:16h, 10 March

    I am just drooling over the blueberries. That’s a hard find
    here and we just cherish them. πŸ™‚ Your photos are beautiful, as

    • Marla
      Posted at 07:12h, 10 March

      Mariko: Try any other berry if you can’t get blueberries. Or grab some frozen ones – it will be a win no matter what.

  • sweetlife
    Posted at 09:43h, 10 March

    Marla, a berry explosion…stunning amiga!! your pics are spot on girl!! keep up the great work!
    have a great week!!

  • Kristen
    Posted at 12:39h, 10 March

    Gorgeous and delicious looking layer cake, Marla!

  • Tracy
    Posted at 15:35h, 10 March

    What a lovely cake! And perfect for my GF friends, yum!

  • Liz (Little Bitty Bakes)
    Posted at 19:14h, 10 March

    I’d eat this for breakfast in a heartbeat πŸ™‚ Blueberry yogurt is one of my all-time favorites and these pictures are reminding me of it. I think this would be a beautiful cake for 4th of July with a vanilla or strawberry cream cheese frosting. πŸ™‚

    • Marla
      Posted at 19:17h, 10 March

      Liz: Absolutely, this cake would be awesome for July 4th. I would add some raspberries and strawberries for the red, white and blue πŸ™‚

  • Megan
    Posted at 06:35h, 12 March

    I love blueberries and this looks to tempting for words!
    Also,thanks for sharing who you get your photography tips from.
    Your shots really are beautiful. We struggle with having natural
    lighting where we are, any tips you have to get the most out of a
    shot with less light? We are (finally) getting a tripod which I
    think will help immensely.

  • Ket Brian
    Posted at 07:15h, 12 March

    These look fantastic! it’s so hard to find a good vegan
    gluten free recipe. i’m going to be tryin this recipe for sure
    these are fit for a wedding, they’re just gorgeous!

  • Susan H
    Posted at 12:18h, 12 March

    Susan: Bob’s Red Mill makes great certified gluten free oat and corn flours. People can also purchase certified GF rolled oats from them too. Then they can grind those if they wish. Thanks for your helpful information.
    I also provided readers who are interested in making this cake with the appropriate links to certified GF flours.

    • Marla
      Posted at 19:31h, 12 March

      Susan: Bob’s Red Mill makes great certified gluten free oat and corn flours. People can also purchase certified GF rolled oats from them too. Then they can grind those if they wish. Thanks for your helpful information.

  • Susan H
    Posted at 12:32h, 12 March

    I really would appreciate you adding a disclaimer to your
    recipe. It sounds great – the pictures look great – but as
    presented it is probably not gluten free for those that REALLY need
    to be gluten free. Most oats grown in the U. S. are contaminated
    with wheat, rye or barley. Crop rotation is one manner of cross
    contamination with oats. Also, the same equipment that is used to
    harvest one is used to harvest the other. Taking any “oats” and
    making flour does not make a gluten free product. On my above post
    I asked where you got the oat flour before I discovered that you
    ground your own from rolled oats. There are oats that are certified
    gluten free because of how they are grown and processed.
    Unfortunately, a newcomer to celiac disease might easily find your
    recipe thinking it would be appropriate to eat and still maintain
    symptoms of their illness. I have included a link and I think if
    you read the post it will give you a better understanding for
    future recipes. The entire gluten free community is thrilled when
    great recipes are developed using alternative flours. Your recipe
    could easily be gluten free with the proper ingredients.

  • A Canadian Foodie
    Posted at 13:25h, 12 March

    Only Oat Flour? I am surprised. This definitely looks like
    a VERY healthy, flavourful and Marlaesque dessert! YUM! I can see
    kiddie Birthday candles on this one and a happy party just to
    celebrate this creation. Blueberry Pie (doll – remember? — or was
    it Huckleberry Pie and Blueberry …. what?) would be dancing a jig
    over this one! πŸ™‚ Valerie

  • Georgia Pellegrini
    Posted at 09:13h, 13 March

    The only thing better than warm blueberry pancakes is this blueberry layer cake. This is really excellent.

  • Meg
    Posted at 17:30h, 20 April

    Hi, I have been dying to try this recipe and finally found an occassion this weekend for it. If I have no time to get anything besides regular or whole wheat flour which would you recommend and how will it affect the taste??? Thanks so much for any help you can offer!

    • Marla
      Posted at 19:42h, 20 April

      Awesome question Meg. What I like most about the oat and corn flour is that they taste lighter than the wheat. Try to get whole wheat pastry flour if you are gonna go whole wheat. It has a more delicate flavor and crumb. There is also white whole wheat flour. That could be a good option too. I still use those flours, just not as much as I used to. I hope this recipe turns out great for you and I look forward to hearing about the adaptations you make. Feel free to ask any other questions.

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    Posted at 13:28h, 20 May

    Love blueberry muffins, blueberry pancakes and now can’t wait to try gluten free blueberry layer cake. “I found my thrill on blueberry hill!”

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  • Abigail
    Posted at 17:11h, 19 July

    made this today, they were fabulous! both the boys loved them, as did my parents and husband. will make this again! but i think i would use regular cream cheese instead of whipped cream cheese, other wise love it.

    • Marla
      Posted at 18:15h, 19 July

      Hi Abigail, thanks so much for stopping by and leaving your sweet comment. I am thrilled that you all enjoyed the cake. The regular cream cheese will be delish without a doubt πŸ™‚

  • Junia @ Mis Pensamientos
    Posted at 07:02h, 14 August

    ahhhh i love this blueberry cake! whoohoo for gf! πŸ˜€ the layers and the blueberry garnish is just so amazing. awesome summer cake. thanks for joining the #cakelove bloghop party πŸ˜€

  • cooking varieties-wan maznah
    Posted at 03:58h, 18 August

    wow junia ! i wont resist anything that has blueberries cos its so highly nutritious. this one looks so classy- a real gourmet standard. must try and try this out. thanks

  • katlyn hordyk
    Posted at 21:09h, 31 August

    i love ffoooodd

  • Hanna
    Posted at 07:18h, 19 September

    This looks really great! I tried it myself but it did not come out good :-s
    Although I really love to use Stevia in my yoghurt, I think the sugarless cake is not my thing. I always use half the amount of sugar than what the recipe tells, and that works ok for me.
    I’ll experiment on the Stevia recipes a little more though. What are the most tastefull cookies with Stevia that I can’t mess up?

    • Marla
      Posted at 12:47h, 20 September

      Hi Hanna. So sorry you had a bad experience with this layer cake. It is one of our favorites. What stevia product did you use to sweeten it with? I have a great bunch of cookie recipes but you need to follow my stevia product recommendations otherwise the consequences might not be so good πŸ˜‰ None of us want that! Recently we have been loving these two: Cranberry Pumpkin Ricotta Oatmeal Cookies and Sunflower Seed Butter Sandwich Cookies (vegan + gluten free)

  • Joanna Swan
    Posted at 11:12h, 31 October

    Dear Marla,
    Thanks for such an inspiring recipe! Though my blog is focused on stove-less/oven-less recipes, I’m totally cheating and making this at some point. Happy Halloween!
    Joanna @ Stoveless

  • mara
    Posted at 02:04h, 01 November

    Heeeey, love your pictures and the recipe… Want to try it out but as I am a German I don’t really understand the quantity indications… 6 cups of blueberries wouldn’t that be like 6 times 140grams? I could never afford to buy that amount of blueberries πŸ™‚ I am really confused, also 280grams of flour seems a lot to me. Hope you can help me, really wanna bake this cake πŸ™‚

    • Marla
      Posted at 06:11h, 03 November

      Hi Mara. This recipe does call for a whole lot of blueberries. Off season that could get way expensive. Why not try to use frozen ones through out the recipe and just use some fresh ones to decorate with. I bet it will still be delish!

  • Jackie
    Posted at 15:47h, 18 January

    I am so excited!! My son is on a GF diet and 99% of the time sugar free as well. He wants a Blues Clues birthday party πŸ™‚ I am going to make this cake and arrange the fresh blueberries on top in the shape of Blue the dog. Thank you for this wonderful recipe!

    • Marla
      Posted at 19:52h, 18 January

      Hi Jackie, I am so excited that you found my blueberry cake too! Love the idea of Blue in blueberries.
      I looked through my post & tried to find where I write 4 layers. I would certainly stick with 2 for this recipe. 4 would get tricky, unless you made more of everything ~ batter, frosting, etc. Or you would need a smaller pan. Let me know how it turns out…

      • Jackie
        Posted at 10:21h, 19 January

        Thank you Marla! I think the 4 layer thing was mentioned in the comments at some point, rather than your post. I was thinking about doubling up all of the ingredients to make the 4 layers, but was worried about whether it would all stick together. If I stuck with the original recipe, how many people do you think it would serve?

        • Marla
          Posted at 15:23h, 19 January

          Hi Jackie, as the recipe is written I would say about 8-10 servings πŸ™‚

  • Jackie
    Posted at 16:21h, 18 January

    Question for you-you mentioned making it into a 4 layer cake-do you think that would hold up well? I would love to make it 4 layers so it can feed more people at my son’s party.

  • Jackie
    Posted at 10:16h, 19 January

    One more question ;0 Would frozen blueberries work for this (obviously not for the fresh on the top, but for the rest?)

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  • Leann
    Posted at 14:22h, 27 April

    CAKE FOR BREAKFAST…. I am SO going to be making this with seasonal blueberries now. It might become a fave in our house… looks awesome!!!

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  • Joy
    Posted at 23:50h, 11 August

    I just made this cake & it was a huge hit! Only I baked 2 cakes… One exactly as the recipe says & the other layer I substituted tapioca flour for the corn flour … We found that layer a little lighter & fluffier… Perfect for a fresh fruit cake It made a beautiful purple and lavender Birthday cake & we spelled out “Papa” with fresh blueberries. Thanks for the recipe!!! We’ll be making this again!

    • Marla
      Posted at 06:02h, 12 August

      Joy….this is awesome!! I am thrilled you had such great success with my favorite blueberry cake! The tapioca flour sounds like a great variation that I shall try. Thanks for the tip! My kids call my dad “Papa” ~ such a healthy cake to celebrate someone you love πŸ™‚ Have a great Sunday!

  • Katie H
    Posted at 10:11h, 19 September

    Either stevia baking is not for me, or there is a huge difference between brands of stevia, because I made this with Whole Foods brand liquid stevia and it was utterly, completely, disgusting. The worst thing I have ever baked, certainly, and possibly the worst thing I have ever put it my mouth. It was gritty, bitter, and disgustingly “sweet” in the way that pouring a whole packet of Nutrasweet on your tongue is.

    (I did make the mistake of adding 3 dropperfuls before tasting the batter, but since that was within the recommended range, I don’t think that was the whole problem.)

    Do the brands really vary that much, or are my tastebuds just too sensitive to stevia’s bitterness? I’m afraid to invest in a new bottle of stevia because it is so expensive and I was so unhappy with the results. Thanks for your input.

    • Marla
      Posted at 13:08h, 19 September

      Hi Katie, sorry to hear about your disappointment with this cake. Yes, stevia brands vary greatly from one another. I only use NuNaturals no-carbs powder and I prefer their Vanilla Stevia Drops in my ice creams, shakes and baking. Every other one I have tried in these quantities has been awful. Don’t give up on sugar free stevia baking. You just need to try the right ones without the bitter, yucky taste and limited to no fillers. Also, I urge you guys to taste the batter first for this reason. I wrote a post on this a while back….please check it out if you can. Stevia: Favorite Go-To Sweetener

      • Katie H
        Posted at 09:20h, 24 September

        Thank your for your answer! I will seek out that brand and give it another shot. I want you to know, too, that I managed to salvage this with a sneaky trick. I made your frosting recipe but with real powdered sugar. The real sugar and dairy masked the bitterness in the cake, so in the end, I enjoyed it. Of course it was no longer sugar free, but certainly lower sugar than if the cake had sugar too. Baby steps!

        • Marla
          Posted at 09:57h, 24 September

          Katie, sounds like you made a good call on this. I am happy all your efforts paid off in the end. Hopefully the NuNaturals will work out for you too – the only brand I recommend at this point for my recipes. Have a great day!

  • Arlene
    Posted at 01:10h, 11 April

    I would like to know if you are able to use regular super for I don’t care for the artificial sweeteners.

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  • Jo
    Posted at 22:43h, 29 February

    Would you happen to have an alternative to the frosting as I have a child that is allergic to dairy? It sounds amazing and the frosting sounds amazing too…so I am super sad I won’t be able to do the frosting.


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