Ingredients
Dry Ingredients
- 2 cups gluten-free all-purpose flour (with xanthan gum already included)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, softened to room temperature
(You can use dairy-free butter if needed) - 3/4 cup sugar
(White sugar gives the lightest texture; coconut sugar works but makes it denser) - 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1/2 cup plain yogurt or sour cream
(Dairy-free yogurt works well too) - 1/4 cup milk or almond milk
Blueberries
- 1 1/2 cups fresh blueberries
(Frozen can be used, but do not thaw) - 1 tablespoon gluten-free flour (for coating the berries)
Equipment You’ll Need
- One 9-inch round cake pan or an 8×8 square pan
- Parchment paper
- Mixing bowls
- Electric mixer or whisk
- Rubber spatula
Step-by-Step Instructions
1. Prepare the Pan and Oven
Preheat your oven to 350°F (175°C).
Line the bottom of your cake pan with parchment paper and lightly grease the sides. This step matters more with gluten-free cakes, which are more delicate when warm.
Set the pan aside.
2. Mix the Dry Ingredients
In a medium bowl, whisk together:
- Gluten-free flour
- Baking powder
- Baking soda
- Salt
Whisking well helps distribute the leavening evenly so the cake rises properly.
3. Cream the Butter and Sugar
In a large bowl, beat the softened butter and sugar together until light and fluffy. This should take about 2 to 3 minutes.
This step adds air to the batter, which helps prevent a dense cake.
4. Add the Eggs and Vanilla
Add the eggs one at a time, mixing well after each addition.
Stir in the vanilla extract.
If the mixture looks slightly curdled, that’s normal. It will smooth out once the dry ingredients are added.
5. Add the Yogurt and Milk
Mix in the yogurt (or sour cream) until smooth.
Pour in the milk and mix gently. The batter should be thick but spreadable.
6. Combine Wet and Dry Ingredients
Add the dry ingredients to the wet ingredients in two additions.
Mix just until combined. Do not overmix. Gluten-free batter doesn’t need much mixing, and overmixing can make the cake heavy.
7. Prepare the Blueberries
Place the blueberries in a small bowl and toss them with 1 tablespoon of gluten-free flour.
This coating helps keep them suspended in the batter instead of sinking to the bottom.
8. Fold in the Blueberries
Using a spatula, gently fold the blueberries into the batter.
Do this slowly to avoid breaking the berries, especially if using frozen ones.
9. Bake the Cake
Pour the batter into the prepared pan and smooth the top.
Bake for 40 to 50 minutes, depending on your pan and oven.
The cake is done when:
- The top is lightly golden
- A toothpick inserted into the center comes out clean or with a few moist crumbs
10. Cool Completely
Let the cake cool in the pan for 15 minutes.
Then gently remove it and let it cool completely on a wire rack.
Gluten-free cakes firm up as they cool, so do not cut it while hot.
Optional Toppings
This cake is excellent plain, but you can add:
- A light dusting of powdered sugar
- A simple lemon glaze made with powdered sugar and lemon juice
- A thin layer of vanilla frosting
- Whipped cream and extra blueberries
Storage Tips
- Store at room temperature, covered, for up to 2 days
- Refrigerate for up to 5 days
- Freeze slices individually for up to 2 months
Let refrigerated or frozen cake come to room temperature before serving for the best texture.
