Gluten-Free Blueberry Breakfast Cake

This moist, buttery blueberry cake with a zing of lemon is utterly divine! It uses gluten-free all-purpose flour, so you don’t have to keep a stock of gluten-free flours in your pantry.

Serves: 9Hands-on: 15 minutesTotal: 1 hour 10 minutesDifficulty: Easy

Serves: 9

Ingredients

  • ½ cup unsalted butter, room temperature
  • ¾ cup granulated sugar, plus 1 Tbsp. for topping
  • 1 tsp. lemon zest
  • 1 large egg, room temperature
  • 1 tsp. vanilla extract
  • 2 cups gluten-free all-purpose flour
  • 1 tsp. xanthan gum
  • 2 tsp. baking powder
  • 1 tsp. salt
  • ½ cup buttermilk
  • 2 cups frozen Maine blueberries, thawed
  • 2 Tbsp. powdered sugar

Directions

  • Preheat oven to 350°F. Grease an 8" × 8" square pan with butter.
  • In a large mixing bowl, cream the butter and sugar until light and fluffy. Add the lemon zest, egg, and vanilla and beat for 1 minute.
  • In a separate bowl, combine the flour, xanthan gum, baking powder, and salt.
  • Add the dry ingredients to the wet ingredients alternately with the buttermilk, beginning and ending with the flour mixture. The batter will be thick.
  • Gently fold in the blueberries. Pour into the prepared pan and bake for 40–50 minutes or until a toothpick inserted in the center comes out clean. Let cool slightly, then dust with powdered sugar.

Recipe Information

Serves: 9

Ingredients

  • ½ cup unsalted butter, room temperature
  • ¾ cup granulated sugar, plus 1 Tbsp. for topping
  • 1 tsp. lemon zest
  • 1 large egg, room temperature
  • 1 tsp. vanilla extract
  • 2 cups gluten-free all-purpose flour
  • 1 tsp. xanthan gum
  • 2 tsp. baking powder
  • 1 tsp. salt
  • ½ cup buttermilk
  • 2 cups frozen Maine blueberries, thawed
  • 2 Tbsp. powdered sugar

Directions

  • Preheat oven to 350°F. Grease an 8" × 8" square pan with butter.
  • In a large mixing bowl, cream the butter and sugar until light and fluffy. Add the lemon zest, egg, and vanilla and beat for 1 minute.
  • In a separate bowl, combine the flour, xanthan gum, baking powder, and salt.
  • Add the dry ingredients to the wet ingredients alternately with the buttermilk, beginning and ending with the flour mixture. The batter will be thick.
  • Gently fold in the blueberries. Pour into the prepared pan and bake for 40–50 minutes or until a toothpick inserted in the center comes out clean. Let cool slightly, then dust with powdered sugar.

Nutrition Information

Nutrition Information
Amount per serving
Calories280
Total Fat11g
Saturated Fat7g
Cholesterol50mg
Sodium270mg
Total Carbohydrate43g
Dietary Fiber1g
Sugars21g
Protein2g