Easy Blueberry  Cake

Gluten-Free Option!

This delicious blueberry yogurt cake recipe is brimming with fresh berries. The recipe comes together quickly using just two bowls and a whisk. You can also make it gluten-free!

Ingredients: Dry Ingredients Cooking Spray  Gluten Free Flour Mixture or All-Purpose Flour  Almond Flour  Baking Powder  Salt Wet Ingredients Greek Yogurt  Eggs  Vanilla Extract  Sugar  Lemon Zest


Preheat the oven to 350 degrees. Spray cake pan with cooking spray. Line the bottom of the pan with parchment paper.


In a large bowl, whisk together the dry ingredients: flour, almond flour, baking powder, cinnamon and salt.


In a medium bowl,  whisk together the eggs with the Greek yogurt, sugar, vanilla extract, and lemon zest.


Pour the wet ingredients into the flour mixture, and fold to combine. Stir in the blueberries. Pour the cake batter into the prepared pan.


Top the cake with more blueberries and sprinkle with coarse sugar. Bake  until golden brown and a toothpick inserted in the center comes out clean.


Let the cake cool for 15 minutes on a cooling rack before removing it from the pan. Let it cool completely.

Serving Suggestion Top with whipped cream, ice cream, yogurt or powdered sugar. Enjoy!

Tip:  You can use all-purpose flour or a gluten-free flour blend.  Almond flour lends a tender texture.  Use a 9-inch cake pan.


and answers!

Can I make it ahead of time?

Yes! Store at room temperature for 1 day or freeze for several months

Can I use frozen blueberries?


I'm Nicki Sizemore, a trained chef and cookbook author. I create wholesome, flavor-packed recipes that just happen to be gluten-free. These are dishes that anybody can master and everybody will love!