Very Blueberry Layer Cake – Gluten Free

Very Blueberry Layer Cake – Gluten Free


Gluten free layer cake with fresh blueberries and sauceNaming 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!

Very Blueberry Layer Cake – Gluten Free

Rating: 51

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Yield: about 10 Servings

Very Blueberry Layer Cake – Gluten Free


    Blueberry Sauce
  • 6 cups fresh Blueberries, divide into 5 cups and 1 cup portions
  • 2 tablespoons Water
  • sweeten to taste with Vanilla Stevia Drops if desired
  • Blueberry Cake
  • 1 cup gluten free Oat Flour
  • 1 cup gluten free Corn Flour plus 1 tablespoon
  • 2 1/2 teaspoons Baking Powder
  • 1/4 teaspoon fine Sea Salt
  • 1 large Egg, whisked
  • 1 teaspoon Vanilla Extract
  • 2 tablespoons Unsalted Butter or Unrefined Coconut Oil, melted and room temp.
  • 1 cup fat free or low fat Sour Cream
  • 1 cup of the Blueberry Sauce (from above)
  • 2-4 droppers full of Vanilla Stevia Drops (adjust to taste) plus a little more for frosting (or sweeten to taste)
  • Frosting
  • 10 ounces light Whipped Cream Cheese
  • 1/4 cup Blueberry Sauce (from above)


    Blueberry Sauce
  • In a medium sauce pan combine blueberries and water. Heat over medium high heat until boiling and then reduce heat to medium. Stir occasionally and cook for about 5 minutes until saucy and most of the blueberries have burst. Remove from heat, put in a bowl and let cool in fridge.
  • Cake
  • Preheat oven to 350 degrees F with the rack in the middle. Prepare an 8 x 2" round cake pan with parchment paper. Toss 1 cup of fresh blueberries with the tablespoon of corn flour, set aside. In a medium bowl whisk together dry ingredients. In another bowl mix together egg, vanilla, butter, sour cream, and 1 cup of the blueberry sauce. Combine the ingredients from both bowls, add stevia powder and taste batter to see if it is sweetened to your liking. Gently fold in fresh blueberries.
  • Put batter in pan and bake for about 30 minutes, until a toothpick comes out clean. Let cool and carefully flip out of pan onto a plate.
  • Cream Cheese Blueberry Frosting
  • Combine whipped cream cheese with 1/4 cup cooled blueberry sauce. Add stevia or your favorite natural sweetener to taste.
  • Cake Assembly
  • Flip cake from pan onto a plate when cooled to room temperature. Cut cake in half horizontally with a long serrated knife. Frost bottom layer with 1/2 of the frosting and some of the blueberry sauce. Top with the second cake layer. Add some more cream cheese frosting and decorate with fresh blueberries, and piped cream cheese frosting. Serve with extra blueberry drizzled over the top and on the side in a pitcher.
  • I added a little vanilla stevia drops to whipped cream cheese and piped the little rosettes on the top.
  • Notes
  • I used fresh blueberries, you can also try frozen if that is your only option.
  • You can purchase Gluten Free Oat Flour or make your own by taking 1 cup of GF Old Fashioned Rolled Oats and grinding it to a powder in a food processor.
  • This recipes yields about 3 cups of blueberry sauce. If you don't use it all for this cake it is great on yogurt parfaits and pancakes too.

Blueberry Cake Recipe Links

121 Responses to Very Blueberry Layer Cake – Gluten Free

  1. 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!

    • 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.

  2. 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

    • 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.

  3. 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.

    • 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.

  4. 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.

    • 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.

  5. 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!

  6. 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? :) 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 :)

  7. 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!

    • 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 😉

  8. Marla,
    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.

    • 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!

    • 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 :)

  9. 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!

  10. 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 :)

    • 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.

  11. 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

  12. I’d eat this for breakfast in a heartbeat :) 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. :)

  13. 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.

  14. 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!

  15. 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.

    • 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.

  16. 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.

  17. 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! :) Valerie

  18. 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!

    • 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.

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

  20. 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.

    • 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 :)

  21. 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?

  22. 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

  23. 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 :) I am really confused, also 280grams of flour seems a lot to me. Hope you can help me, really wanna bake this cake :)

    • 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!

  24. 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 :) 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!

    • 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…

      • 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?

  25. 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.

  26. […] Very Blueberry Cake >>> tried the recipe twice. The dough was not like cake, more like gum. Too chewy and the taste was alright, but not mind-blowing. The Cream Frosting did not harden and I had to improvise to get it firm enough. The Cream was very tasty though, I might try that with another dough, because its amazingly delicious. This sweet and blueberry cream paired with a moist and fluffy cake and I´m done for^^ […]

  27. […] Very Blueberry Cake >>> tried the recipe twice. The dough was not like cake, more like gum. Too chewy and the taste was alright, but not mind-blowing. The Cream Frosting did not harden and I had to improvise to get it firm enough. The Cream was very tasty though, I might try that with another dough, because its amazingly delicious. This sweet and blueberry cream paired with a moist and fluffy cake and I´m done for^^ […]

  28. […] Very Blueberry Cake >>> tried the recipe twice. The dough was not like cake, more like gum. Too chewy and the taste was alright, but not mind-blowing. The Cream Frosting did not harden and I had to improvise to get it firm enough. The Cream was very tasty though, I might try that with another dough, because its amazingly delicious. This sweet and blueberry cream paired with a moist and fluffy cake and I´m done for^^ […]

  29. 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!!!

  30. 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!

    • 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 :) Have a great Sunday!

  31. 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.

    • 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

      • 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!

        • 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!

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