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Very Blueberry Layer Cake (Gluten Free)

Yields1 ServingPrep Time20 minsCook Time30 minsTotal Time50 mins

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)
 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.


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.


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.

Nutrition Facts

Serving Size 10 Servings