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

1

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

2

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

3

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

4

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

5

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.

6

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.

FAQS

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?

Yes

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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!