If you enjoy a simple, no-fuss cake that comes together quickly, this gluten-free blueberry cake is for you. It’s moist, tender, and topped with juicy blueberries. The addition of fine cornmeal gives the cake a delicate, slightly grainy texture that pairs beautifully with bright lemon notes. Serve this gluten-free blueberry cornmeal cake for breakfast or warm with a scoop of vanilla ice cream for dessert.
If you love blueberries, you might also enjoy the Blueberry Buckle and Gluten Free Blueberry Muffins recipes on the same blog. Another easy option is the Gluten Free Lemon Bundt Cake.
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Recipe Ingredient Notes
Gluten-Free Flour: This cake was developed and tested with a reliable gluten-free all-purpose blend (one that includes xanthan gum) and with King Arthur Measure-for-Measure. Both yield a moist, tender crumb and great flavor. Other brands may work but results can vary.
Fine Yellow Cornmeal: Use fine ground cornmeal for the best texture. Cornmeal adds subtle corn flavor and tender crumb structure; it is not the same as cornstarch or cornflour. If you only have coarse cornmeal, pulse it briefly in a blender or food processor to reduce grittiness.
Blueberries: Fresh berries are ideal, but frozen blueberries can be used—toss them lightly while still frozen to help prevent color bleed.
Sour Cream or Greek Yogurt: Sour cream adds moisture and richness. Greek yogurt is an acceptable substitute and provides a similar texture and tang.
Neutral Oil: Choose a neutral-flavored oil such as grapeseed or mild olive oil. Strong coconut oil can mute the lemon flavor.
Stop Fruit from Sinking
To keep blueberries from sinking to the bottom, toss them with a teaspoon of lemon juice and 1–2 teaspoons of gluten-free flour before adding them to the batter. This light coating helps the berries adhere to the batter and remain near the top during baking.
Cornmeal vs. Cornflour
Cornmeal is coarser with a sandy texture; cornflour is a much finer powder. For this cake, fine cornmeal is preferred. Coarse cornmeal will produce noticeable crunch and a grainier mouthfeel. Neither should be confused with cornstarch, which is a white, chalky starch used as a thickener.
How to Make Gluten-Free Blueberry Cake
This cake is simple and doesn’t require a stand mixer—just a large bowl, a small bowl for dry ingredients, a whisk, and a flexible spatula. I recommend a 9″ springform pan, though an 8- or 9-inch cake pan works fine. Make sure ingredients are at room temperature for best results.
Step 1: Preheat oven to 350°F. Lightly spray a 9″ springform with nonstick spray and line the bottom with parchment paper. No need to line the sides.
Step 2: In a small bowl, whisk together gluten-free flour, fine yellow cornmeal, baking powder, baking soda, and kosher salt. Set aside.
Step 3: In a large bowl combine granulated sugar and lemon zest. Rub the zest into the sugar with your fingers to release essential oils and intensify lemon flavor.
Step 4: Add room-temperature eggs, fresh lemon juice, neutral oil, vanilla, and sour cream to the sugar mixture. Whisk until smooth and no lumps of sour cream remain.
Step 5: Add the dry ingredients to the wet mixture and whisk until fully combined and smooth.
Step 6: Pour batter into the prepared pan and smooth the top. Toss blueberries with about 1 teaspoon lemon juice and 1–2 teaspoons gluten-free flour to coat evenly, then spread them over the batter.
Step 7: Bake at 350°F for 45–50 minutes, or until the cake is golden and a toothpick inserted in the center comes out clean. Oven times vary, so check towards the end of baking. Any white flour specks on the blueberries will disappear as the cake cools.
Step 8: Let the cake cool in the pan for 10 minutes. Run a knife around the edges, unlatch the springform, and remove the ring. Serve warm or cooled; dust with powdered sugar if desired.
Storage
Store leftovers in an airtight container at room temperature for 3–4 days. In hot, humid weather store the cake in the refrigerator to keep the fresh fruit from spoiling.
Serving Ideas
This cake is excellent on its own, but especially delightful served warm with vanilla ice cream, whipped cream, or a dollop of Greek yogurt. Warm berries and ice cream make a simple but irresistible dessert.
FAQ
Yes. This batter works well with fruits like rhubarb or pears. You could also swap lemon for orange and add dried cranberries for a different flavor profile.
The recipe has been tested with dairy-free sour cream but not with egg substitutes, so results may vary if eggs are omitted.
Note about Salt
Salt brands vary in crystal size and saltiness. If you use a different kosher salt than the recipe author, adjust the amount accordingly; some salts, like Morton’s, are denser and require less volume for the same saltiness.
Baking by Weight
Baking by weight is more accurate than volume measurements, especially for gluten-free flours that can weigh differently than wheat flours. A digital scale is inexpensive and worth the investment for consistent results.
Oven Notes
Recipes here are developed for conventional ovens with racks placed in the center. If you use convection (fan) baking, reduce temperature or baking time as needed. An oven thermometer helps ensure accurate temperature.
Substitutions and Modifications
Substituting ingredients or changing the method may alter texture and flavor. The recipe has been tested as published; adjust at your discretion.
More Gluten-Free Blueberry Recipes to Try
- Gluten Free Pop Tarts (Hand Pies)
- Gluten Free Blueberry Cheesecake
- Gluten Free Blueberry Muffins
- Gluten Free Blueberry Scones
📖 Recipe
Gluten Free Blueberry Cake
This gluten-free blueberry cake is quick to make, tender, and studded with juicy blueberries.
15 minutes
55 minutes
1 hour
2 hours 10 minutes
Ingredients
Gluten Free Blueberry Cake
- 165 grams gluten-free all-purpose flour, plus extra for tossing berries
- 80 grams fine ground yellow cornmeal
- 1 ¼ teaspoons baking powder
- ¼ teaspoon baking soda
- ¾ teaspoon kosher salt
- 175 grams granulated sugar
- Zest of 1 lemon
- 95 grams neutral oil
- 20 grams fresh lemon juice, plus extra for tossing berries
- 1 teaspoon vanilla extract
- 2 large eggs, at room temperature
- 115 grams sour cream or Greek yogurt, at room temperature
- 250–300 grams fresh blueberries
Instructions
How to make the cake
- Preheat the oven to 350°F. Spray a 9″ springform pan with nonstick spray and line the bottom with parchment paper. Set aside.
- Whisk together the gluten-free flour, fine cornmeal, baking powder, baking soda, and salt in a small bowl.
- Combine sugar and lemon zest in a large bowl and rub the zest into the sugar.
- Add eggs, lemon juice, oil, sour cream (or yogurt), and vanilla to the sugar mixture and whisk until smooth.
- Fold the dry ingredients into the wet until fully combined.
- Pour batter into the prepared pan and smooth the top.
- Toss blueberries with about 1 teaspoon lemon juice and 1–2 teaspoons gluten-free flour to coat. Scatter evenly over the batter.
- Bake at 350°F for 45–50 minutes, or until golden and a toothpick inserted in the center comes out clean.
- Cool in the pan 10 minutes, run a knife around the edge, remove the springform ring, and serve warm or cooled. Dust with powdered sugar if desired.
Store leftovers in an airtight container at room temperature for 3–4 days, or refrigerate in hot, humid weather.
Notes
Fine Yellow Cornmeal: Fine ground cornmeal provides the best texture. If using coarse cornmeal, consider pulsing it briefly in a food processor to soften the grain.
Nutrition Information:
Yield:
14
Serving Size:
1
Amount Per Serving:
Calories: 300
Calories are an estimate.
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