Very Blueberry Layer Cake – Gluten Free

by Marla on March 7, 2011 · 121 comments

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Gluten free layer cake with fresh blueberries and sauce Naming a recipe can be challenging. In a few words we describe flavors that should project all kinds of emotions and mouth watering experiences. This cake started at “Triple Blueberry Cake” (but there was more than 3 inclusions of the fruit), to Blueberry Extreme Cake (but that was a bit like a pro wrestling event) and ended at simply, Very Blueberry Cake. This cake has blueberries in everything from the batter, to the fruit sauce, fresh berry topping and also in the cream cheese frosting. Blueberries alone are awesome. Paired with cream cheese and cake even better.

Homemade gluten free blueberry cake layers and frosting.

The great news is even folks who are gluten free can eat this cake. *smiles* I enjoy experimenting with gluten free flours and a combo that I have fallen in love with is 1/2 corn flour and 1/2 oat flour. This blend had great flavor and texture.

Spreading Blueberry Sauce on Gluten Free Cake

I had gobs of blueberries in the house and they beckoned to be used in a cake. With fruit, whole grains and some fluffy light cream cheese this is a healthy treat.  Most of the sweetness in this recipe comes from the juicy blueberries. The additional sweetness is from stevia.

Gluten free layer cake with fresh blueberries and sauce

It is redundant for me to say that my treats can double as anytime snacks, breakfasts. But there it is, I just said it again.

 Slice of homemade whole grain blueberry layer cake

I intentionally made a lot of blueberry sauce in this recipe. If you don’t use it all with this cake then you can eat it by the spoonful like I did. You can also sauce up french toast, waffles, pan-crepes, pancakes and yogurt parfaits.

Gluten free layer cake with fresh blueberries and sauce My mother in law was in town watching my kids while I photographed this cake. That gave me a lot more time than usual to play around with this photo shoot. It was a blast. Cake is always a fun subject!

Gluten free layer cake with fresh blueberries and sauce What is your favorite fruity cake?

Gluten free layer cake with fresh blueberries and sauce A bunch of you guys have been asking about my photos. I have taken classes from many great teachers including Matt Armendariz Matt Bites, Jen Yu Use Real Butter, Diane Cu and Todd Porter White On Rice Couple and Helen Dujardin Tartelette. Check their blogs often to see what events they have coming up. Food and Light is in Boulder, CO in August, I went last year & it was wonderful. Matt has a workshop in April in SoCal, Helen has one in Santa Fe, NM in May. If you want to learn how to photograph and style food these are the best teachers out there, and really cool folks too!

Very Blueberry Layer Cake – Gluten Free

Rating: 51

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Yield: about 10 Servings

Very Blueberry Layer Cake – Gluten Free

Ingredients

    Blueberry Sauce
  • 6 cups fresh Blueberries, divide into 5 cups and 1 cup portions
  • 2 tablespoons Water
  • sweeten to taste with Vanilla Stevia Drops if desired
  • Blueberry Cake
  • 1 cup gluten free Oat Flour
  • 1 cup gluten free Corn Flour plus 1 tablespoon
  • 2 1/2 teaspoons Baking Powder
  • 1/4 teaspoon fine Sea Salt
  • 1 large Egg, whisked
  • 1 teaspoon Vanilla Extract
  • 2 tablespoons Unsalted Butter or Unrefined Coconut Oil, melted and room temp.
  • 1 cup fat free or low fat Sour Cream
  • 1 cup of the Blueberry Sauce (from above)
  • 2-4 droppers full of Vanilla Stevia Drops (adjust to taste) plus a little more for frosting (or sweeten to taste)
  • Frosting
  • 10 ounces light Whipped Cream Cheese
  • 1/4 cup Blueberry Sauce (from above)

Method

    Blueberry Sauce
  • In a medium sauce pan combine blueberries and water. Heat over medium high heat until boiling and then reduce heat to medium. Stir occasionally and cook for about 5 minutes until saucy and most of the blueberries have burst. Remove from heat, put in a bowl and let cool in fridge.
  • Cake
  • Preheat oven to 350 degrees F with the rack in the middle. Prepare an 8 x 2" round cake pan with parchment paper. Toss 1 cup of fresh blueberries with the tablespoon of corn flour, set aside. In a medium bowl whisk together dry ingredients. In another bowl mix together egg, vanilla, butter, sour cream, and 1 cup of the blueberry sauce. Combine the ingredients from both bowls, add stevia powder and taste batter to see if it is sweetened to your liking. Gently fold in fresh blueberries.
  • Put batter in pan and bake for about 30 minutes, until a toothpick comes out clean. Let cool and carefully flip out of pan onto a plate.
  • Cream Cheese Blueberry Frosting
  • Combine whipped cream cheese with 1/4 cup cooled blueberry sauce. Add stevia or your favorite natural sweetener to taste.
  • Cake Assembly
  • Flip cake from pan onto a plate when cooled to room temperature. Cut cake in half horizontally with a long serrated knife. Frost bottom layer with 1/2 of the frosting and some of the blueberry sauce. Top with the second cake layer. Add some more cream cheese frosting and decorate with fresh blueberries, and piped cream cheese frosting. Serve with extra blueberry drizzled over the top and on the side in a pitcher.
  • I added a little vanilla stevia drops to whipped cream cheese and piped the little rosettes on the top.
  • Notes
  • I used fresh blueberries, you can also try frozen if that is your only option.
  • You can purchase Gluten Free Oat Flour or make your own by taking 1 cup of GF Old Fashioned Rolled Oats and grinding it to a powder in a food processor.
  • This recipes yields about 3 cups of blueberry sauce. If you don't use it all for this cake it is great on yogurt parfaits and pancakes too.
http://www.familyfreshcooking.com/2011/03/07/blueberry-layer-cake-gluten-free-recipe/

Blueberry Cake Recipe Links

Related Posts with Thumbnails

{ 110 comments… read them below or add one }

1 Maria March 7, 2011 at 6:40 am

I love blueberries, especially in cake form:)

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2 Amanda March 7, 2011 at 6:41 am

This looks amazing… BLUEBERRY is my fav berry cake!! Great job girl!

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3 Deliciously Organic March 7, 2011 at 6:42 am

This cake looks so good and perfect for spring! Any kind of lemon or strawberry cake is my favorite. I love that you can serve this cake anytime of the day!

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4 Jenny Flake March 7, 2011 at 6:48 am

Wow Marla,
My husband is behind me drooling over your photos! What a gorgeous cake and as always your photos are gorgeous!

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5 Marla March 7, 2011 at 9:54 am

Jenny: That is hilarious. Tell him next time he can come over for a slice. Sadly it is all gone now ;)

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6 Caroline @ chocolate and carrots March 7, 2011 at 6:56 am

Wow…Blueberries at their greatest! That cake just screams, ‘eat me!’ It looks absolutely delicious and light. The perfect spring treat! :-D

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7 Deeba March 7, 2011 at 7:26 am

Gorgeous…just gorgeous! You’ve done an amazing job with
this cake, and done a wonderful one with the photographs too. Love
love love the corn/oat combination, and the beauty of blueberries.
No blueberries here, but you have me thinking of alternatives. You
look like you’ve really enjoyed taking pictures…NICE!

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8 Marla March 7, 2011 at 9:54 am

Deeba: This cake would work with any berry. I would love to try it with strawberries, raspberries, blackberries, etc. That said, I will be exploring similar cakes with all different fruits as the summer hits. Stay tuned……Thanks so much for your sweet compliments. I have so much fun with my photos. The more I learn, the more predictable & fun the whole process is.

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9 Rosa March 7, 2011 at 7:34 am

That is such a pretty cake! I bet it tastes heavenly.
Fresh, fruity and delightful. Cheers, Rosa

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10 Barbara @ Modern Comfort Food March 7, 2011 at 7:44 am

The blueberry season will start in a couple of weeks where
I live, and I’m counting the days until then. Can’t wait! This is
such a stunning cake, Marla. I love the way you’ve brought
gluten-free and other healthy ingredients to this cake without
missing a beat in the seriously scrumptious department. Great
recipe!

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11 Marla March 7, 2011 at 9:26 am

Barbara: Girl, I am all about seriously scrumptious. I am finding that I actually prefer the mild flavors and textures of the GF grains. Really nothing is lost when I bake with them. Bet you are looking forward to blueberry season over there.

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12 Heather @ Heather's Dish March 7, 2011 at 7:55 am

The middle layer is my favorite…heavenly!

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13 Marla March 7, 2011 at 9:24 am

Heather: That middle layer is a winner. Perhaps we should double the volume in the recipe – or make this a 4 layer cake ;)

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14 the urban baker March 7, 2011 at 8:39 am

simply gorgeous and yummy, Marla! I love everything about
this cake, especially the oat flour(my new fav ingredient). I
happen to love an apple cake. Dorie G. has one that is one of my
new favorites.

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15 Marla March 7, 2011 at 9:17 am

Susan: I cannot get enough of oat flour these days. I am beginning to prefer using it over my whole wheat pastry flour. It has such a delicate flavor and texture. Love a good apple cake too. Come to think of it I need to bake up another one of my apple maple upside down cakes. Really soon. Maybe now.

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16 Georgia @ The Comfort of Cooking March 7, 2011 at 9:00 am

What a lovely cake, Marla, and I bet it tastes just out of this world with all of those fresh flavors. Thank you for sharing this scrumptious recipe and your stunning photography!

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17 Heather @ Get Healthy with Heather March 7, 2011 at 9:21 am

I was just thinking about cake. I’m in need for a recipe for my brothers birthday and he loves blueberries. Perfect timing!

A healthy anytime snack and delicious treat – yes please!

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18 Chris @nestlefoodie March 7, 2011 at 9:30 am

Wow Marla, my kids would go crazy over this! We picked strawberries this weekend from our local farm. Can’t wait for the blueberries to become avail! Will asolutely make this! BTW, your pictures are beautiful. I need to take a class – love all your recommendations.

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19 Marla March 7, 2011 at 9:38 am

Chris: I bet you can swap out the blueberries in this cake to make the most perfect strawberry cake. Both berries together would be awesome too. Hmmmm, gotta try that.

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20 Katrina March 7, 2011 at 9:45 am

This cake is beautiful. I always feel so boring when I read
your posts!! I never use anything other than AP flour or whole
wheat flour, and you use such a wonderful blend of ingredients. I
really need to expand my horizons. Great recipe!

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21 Angie March 7, 2011 at 10:09 am

This looks so good, yummy!

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22 Heather March 7, 2011 at 10:15 am

I don’t know what to say except- that looks crazy
good!

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23 Esi March 7, 2011 at 10:37 am

I’m so excited that blueberries are back in
season!

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24 val March 7, 2011 at 11:11 am

What a gorgeous cake. I love all of your images.

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25 Jessica @ How Sweet March 7, 2011 at 11:12 am

Oh my gosh do I love blueberries. How fabulous! Thanks for linking my breakfast cakes too!

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26 Alison @ Ingredients, Inc. March 7, 2011 at 11:56 am

so pretty! Looks awesome as always xoxox

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27 Lucy March 7, 2011 at 12:09 pm

yay for fresh blueberries – love this – it looks so healthy can it possibly taste good?!!!

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28 Kiran March 7, 2011 at 12:44 pm

OMG! Love your food photography. And that cakes looks scrumptious enough to lick off my laptop screen :D

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29 Lindsay @ Pinch of Yum March 7, 2011 at 4:11 pm

Where have you been all my blogging life? Love your
pictures, recipes, and blog design! :)

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30 Averie (LoveVeggiesAndYoga) March 7, 2011 at 4:46 pm

Marla you outdid yourself!! “1/2 corn flour and 1/2 oat
flour” -interesting combo…and that you don’t taste the corn. Very
cool to know b/c i am GF 99% of the time! I love that you used sour
cream, cream cheese, eggs, butter AND possibly coconut oil in this
bad boy. It’s all low cal, right? :) And that you had childcare
WHILE you were photographing the food. What people dont realize is
that pics like this dont just “happen”. And with small children,
they really dont just happen! Thanks for ALL the photography links.
And I have two Vegan + GF blueberry recipes for muffins/cake. One
of them is made in the microwave it’s so easy :)

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31 Marla March 7, 2011 at 6:19 pm

Averie: Pics like this sure don’t happen on their own. Gotta have the right light, props and inspiration. I usually don’t go for it until I am good and ready. Thankfully I make my own deadlines that work with the limited time I have. I want to see your GF Vegan blueberry recipes. Wanna share the links?

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32 Averie (LoveVeggiesAndYoga) March 7, 2011 at 6:43 pm

yeah i didnt want to link drop on you so there’s the
microwave blueberry banana oat cake which has been really popular
with people
http://www.loveveggiesandyoga.com/2011/02/microwave-blueberry-banana-oat-cakes.html
and then these vegan GF bloob muffins
http://www.loveveggiesandyoga.com/2010/07/vegan-gluten-free-blueberry-streusel.html
my pics arent as pretty as yours :) and yes, pics like yours DONT
just happen. They take major time and prep work before you even
turn your cam on. I hope you submit them to FG and TS b/c they
deserve to be on those sites!!!!

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33 Allison [Haute Box] March 7, 2011 at 6:03 pm

I love the purple-bluish color!!

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34 Amanda March 7, 2011 at 6:29 pm

Wow so beautiful! I think I better check the stores and see
if blueberries are on sale, I keep seeing blueberry recipes
today!

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35 Kat @ Cupcake Kat March 7, 2011 at 7:49 pm

This is a wonderful recipe and your photos are
beautiful!

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36 Sara{OneTribeGourmet} March 7, 2011 at 9:18 pm

OMG, this cake looks sooo good! I adore blueberries and I can’t believe this cake is gluten-free!!! You are Awesome my friend! xo

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37 Victor @ Random Cuisine March 7, 2011 at 9:22 pm

I love blueberries, this is perfect for my gluten intolerant friends.

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38 Joanne March 8, 2011 at 4:33 am

I truly do kind of like the idea of naming this Blueberry Extreme Cake. Blueberry cake eating as an extreme sport really doesn’t sound so bad…

Seriously, though, the cake is gorgeous Marla. I will definitely be giving it a try as soon as I can find some good fresh bluebs around here!

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39 Marla March 8, 2011 at 2:58 pm

Joanne: I always love your way of thinking. If there was a such thing as a Extreme Blueberry Cake Eating Event then I would need to participate. We could be teammates ;)

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40 Jeanette March 8, 2011 at 4:49 am

Marla,
Stunning photos as usual! I wish I lived closer to these workshops, they sound amazing. What a terrific gluten free recipe as well, I like how there’s hardly any sweetener in this recipe. Blueberries naturally so sweet and so full of antioxidants. I use them everyday in smoothies for my son.

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41 Maryea {Happy Healthy Mama} March 8, 2011 at 5:42 am

What a beautiful cake! I’m interested to try the corn flour and oat flour mixture.

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42 Nicole, RD March 8, 2011 at 6:38 am

Look at that color…just gorgeous! So many blueberries in
there! I am absolutely saving this recipe for when those amazing
guys come into season!!!

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43 Marla March 8, 2011 at 2:52 pm

Nicole: It was so fun playing with all those shades of blues & then even more thrilling when it turned into lavenders & purples. Ahhh, the colors of nature never cease to amaze me!

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44 carolinaheartstrings March 8, 2011 at 8:27 am

What a beautiful spring treat! Looks like it tastes amazing.

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45 grace March 8, 2011 at 2:44 pm

blueberries should be called purpleberries, don’t you
think? what a gorgeous hue and what a tasty cake!

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46 Marla March 8, 2011 at 2:55 pm

Grace: Just as you were leaving that comment I was replying to Nicole’s comment about color. I am smitten by the shades of lavender & purples that the blueberries create. Yes, they should be called Purpleberries :)

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47 wizzythestick March 8, 2011 at 6:57 pm

fabulous colour of the frosting….I love that it’s gluten free as well

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48 Renee March 8, 2011 at 8:43 pm

This looks so good. I have a few friends who are Gluten Free so I am sending them the link to this. Just saw the picture on FoodGawker and came right over. Very nice!

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49 Barbara Bakes March 8, 2011 at 8:59 pm

It almost looks too fabulous to be healthy.

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50 Nutmeg Nanny March 8, 2011 at 10:01 pm

What a lovely looking cake! I love all the blueberry flavor…yum! I have heard that reducing the amount of wheat in your diet (even if you are not wheat sensitive) can make you feel better. This is a great recipe to try :)

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51 Marla March 9, 2011 at 5:14 am

Nutmeg Nanny: That is exactly the premise I am going with. In my house we do not have to eat GF foods but I believe in diversifying our diets. I feel like the gluten free grains are lighter and less dense. My taste buds are starting to prefer the alternative flours too. If I overeat any carb I feel yucky, but a little of the good stuff goes a long way.

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52 Lorraine @ Not Quite Nigella March 8, 2011 at 10:56 pm

This is just SO beautiful Marla! I love the fresh blueberries on top and the colour the cake and the frosting has taken on!

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53 Sylvie @ Gourmande in the Kitchen March 9, 2011 at 12:57 am

With all those blueberries, maybe you should have called it “Blue Cake” because it certainly has a gorgeous blue color and all-natural too. I love blueberry syrup so much, I’m going to have to make extra to pour on top of everything!

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54 Anna Johnston March 9, 2011 at 2:07 am

Brilliant colours in this beautiful cake, love it.

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55 Deeba March 9, 2011 at 3:39 am

I’ve hit the ground running Marla, and attempted a gluten
free strawberry cake with buttermilk. It was nice but a little
crumbly so have to experiment some more. I used quark in the
filling and overall it tasted quite nice. Thanks for the
inspiration!

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56 Heavenly Housewife March 9, 2011 at 5:04 am

HOw lovely! I never would expect anything that is gluten
free to look so good, but this is pretty as a picture. I am
thinking of someone that this would be perfect for. *kisses*
HH

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57 rebecca March 9, 2011 at 6:05 am

lovely cake and so moist great for folks on a gluten free diet :-)

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58 TidyMom March 9, 2011 at 6:13 am

this looks crazy good Marla!!! I LOVE blueberries, I love to keep them around just to snack on, so this sound soooo good!

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59 Megan March 9, 2011 at 6:58 am

Your pictures are always the best! This cake looks awesome
Marla!

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60 bridget {bake at 350} March 9, 2011 at 12:37 pm

This looks just wonderful!

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61 Angela (Oh She Glows) March 9, 2011 at 12:58 pm

Oh wow. You play with my heart strings! Simply fresh and elegant looking. Perfect for Spring too!

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62 zerrin March 9, 2011 at 2:26 pm

Wow! This cake looks heavenly! I love the big amount of bluberries in it!

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63 Maria @ Scandifoodie March 9, 2011 at 4:07 pm

That is such a gorgeous cake, I love blueberries!

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64 sterlingstyle March 9, 2011 at 4:57 pm

oh my this looks so amazing!! I really have to try this. My
mouth is watering!!

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65 Carolyn Jung March 9, 2011 at 5:13 pm

Blue food has never looked so glam! I bet if Dr. Suess were
still around, he’d be inspired to write a book about this blue-I-am
cake. ;)

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66 Baking Serendipity March 9, 2011 at 7:49 pm

Regardless of what you call it, I love all these berries :) Looks delicious!

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67 Cara Craves... March 9, 2011 at 11:12 pm

That looks stunning! I thought it sort of looked like a
huge blueberry bagel to begin with. I love your
creativity.

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68 Marla March 10, 2011 at 7:11 am

Cara: OMG I did not think of a huge blueberry bagel. I see that big time, especially with all that cream cheese. Great observation :)

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69 Min {Honest Vanilla} March 9, 2011 at 11:41 pm

Wow and WOW, looks superb! I wanna dig in already :) And
gluten-free, amazing!

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70 Mariko March 10, 2011 at 1:16 am

I am just drooling over the blueberries. That’s a hard find
here and we just cherish them. :) Your photos are beautiful, as
always.

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71 Marla March 10, 2011 at 7:12 am

Mariko: Try any other berry if you can’t get blueberries. Or grab some frozen ones – it will be a win no matter what.

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72 sweetlife March 10, 2011 at 9:43 am

Marla, a berry explosion…stunning amiga!! your pics are spot on girl!! keep up the great work!
sweetlife
have a great week!!

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73 Kristen March 10, 2011 at 12:39 pm

Gorgeous and delicious looking layer cake, Marla!

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74 Tracy March 10, 2011 at 3:35 pm

What a lovely cake! And perfect for my GF friends, yum!

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75 Liz (Little Bitty Bakes) March 10, 2011 at 7:14 pm

I’d eat this for breakfast in a heartbeat :) Blueberry yogurt is one of my all-time favorites and these pictures are reminding me of it. I think this would be a beautiful cake for 4th of July with a vanilla or strawberry cream cheese frosting. :)

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76 Marla March 10, 2011 at 7:17 pm

Liz: Absolutely, this cake would be awesome for July 4th. I would add some raspberries and strawberries for the red, white and blue :)

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77 Megan March 12, 2011 at 6:35 am

I love blueberries and this looks to tempting for words!
Also,thanks for sharing who you get your photography tips from.
Your shots really are beautiful. We struggle with having natural
lighting where we are, any tips you have to get the most out of a
shot with less light? We are (finally) getting a tripod which I
think will help immensely.

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78 Ket Brian March 12, 2011 at 7:15 am

These look fantastic! it’s so hard to find a good vegan
gluten free recipe. i’m going to be tryin this recipe for sure
these are fit for a wedding, they’re just gorgeous!

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79 Susan H March 12, 2011 at 12:18 pm

Susan: Bob’s Red Mill makes great certified gluten free oat and corn flours. People can also purchase certified GF rolled oats from them too. Then they can grind those if they wish. Thanks for your helpful information.
I also provided readers who are interested in making this cake with the appropriate links to certified GF flours.

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80 Marla March 12, 2011 at 7:31 pm

Susan: Bob’s Red Mill makes great certified gluten free oat and corn flours. People can also purchase certified GF rolled oats from them too. Then they can grind those if they wish. Thanks for your helpful information.

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81 Susan H March 12, 2011 at 12:32 pm

I really would appreciate you adding a disclaimer to your
recipe. It sounds great – the pictures look great – but as
presented it is probably not gluten free for those that REALLY need
to be gluten free. Most oats grown in the U. S. are contaminated
with wheat, rye or barley. Crop rotation is one manner of cross
contamination with oats. Also, the same equipment that is used to
harvest one is used to harvest the other. Taking any “oats” and
making flour does not make a gluten free product. On my above post
I asked where you got the oat flour before I discovered that you
ground your own from rolled oats. There are oats that are certified
gluten free because of how they are grown and processed.
Unfortunately, a newcomer to celiac disease might easily find your
recipe thinking it would be appropriate to eat and still maintain
symptoms of their illness. I have included a link and I think if
you read the post it will give you a better understanding for
future recipes. The entire gluten free community is thrilled when
great recipes are developed using alternative flours. Your recipe
could easily be gluten free with the proper ingredients.
http://glutenfreeindy.com/contamination/oats.htm

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82 A Canadian Foodie March 12, 2011 at 1:25 pm

Only Oat Flour? I am surprised. This definitely looks like
a VERY healthy, flavourful and Marlaesque dessert! YUM! I can see
kiddie Birthday candles on this one and a happy party just to
celebrate this creation. Blueberry Pie (doll – remember? — or was
it Huckleberry Pie and Blueberry …. what?) would be dancing a jig
over this one! :) Valerie

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83 Georgia Pellegrini March 13, 2011 at 9:13 am

The only thing better than warm blueberry pancakes is this blueberry layer cake. This is really excellent.

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84 Meg April 20, 2011 at 5:30 pm

Hi, I have been dying to try this recipe and finally found an occassion this weekend for it. If I have no time to get anything besides regular or whole wheat flour which would you recommend and how will it affect the taste??? Thanks so much for any help you can offer!

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85 Marla April 20, 2011 at 7:42 pm

Awesome question Meg. What I like most about the oat and corn flour is that they taste lighter than the wheat. Try to get whole wheat pastry flour if you are gonna go whole wheat. It has a more delicate flavor and crumb. There is also white whole wheat flour. That could be a good option too. I still use those flours, just not as much as I used to. I hope this recipe turns out great for you and I look forward to hearing about the adaptations you make. Feel free to ask any other questions.

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86 Lance May 20, 2011 at 1:28 pm

Love blueberry muffins, blueberry pancakes and now can’t wait to try gluten free blueberry layer cake. “I found my thrill on blueberry hill!”

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87 Abigail July 19, 2011 at 5:11 pm

made this today, they were fabulous! both the boys loved them, as did my parents and husband. will make this again! but i think i would use regular cream cheese instead of whipped cream cheese, other wise love it.

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88 Marla July 19, 2011 at 6:15 pm

Hi Abigail, thanks so much for stopping by and leaving your sweet comment. I am thrilled that you all enjoyed the cake. The regular cream cheese will be delish without a doubt :)

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89 Junia @ Mis Pensamientos August 14, 2011 at 7:02 am

ahhhh i love this blueberry cake! whoohoo for gf! :D the layers and the blueberry garnish is just so amazing. awesome summer cake. thanks for joining the #cakelove bloghop party :D

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90 cooking varieties-wan maznah August 18, 2011 at 3:58 am

wow junia ! i wont resist anything that has blueberries cos its so highly nutritious. this one looks so classy- a real gourmet standard. must try and try this out. thanks

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91 katlyn hordyk August 31, 2011 at 9:09 pm

i love ffoooodd

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92 Hanna September 19, 2011 at 7:18 am

This looks really great! I tried it myself but it did not come out good :-s
Although I really love to use Stevia in my yoghurt, I think the sugarless cake is not my thing. I always use half the amount of sugar than what the recipe tells, and that works ok for me.
I’ll experiment on the Stevia recipes a little more though. What are the most tastefull cookies with Stevia that I can’t mess up?

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93 Marla September 20, 2011 at 12:47 pm

Hi Hanna. So sorry you had a bad experience with this layer cake. It is one of our favorites. What stevia product did you use to sweeten it with? I have a great bunch of cookie recipes but you need to follow my stevia product recommendations otherwise the consequences might not be so good ;) None of us want that! Recently we have been loving these two: Cranberry Pumpkin Ricotta Oatmeal Cookies and Sunflower Seed Butter Sandwich Cookies (vegan + gluten free)

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94 Joanna Swan October 31, 2011 at 11:12 am

Dear Marla,
Thanks for such an inspiring recipe! Though my blog is focused on stove-less/oven-less recipes, I’m totally cheating and making this at some point. Happy Halloween!
Best,
Joanna @ Stoveless

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95 mara November 1, 2011 at 2:04 am

Heeeey, love your pictures and the recipe… Want to try it out but as I am a German I don’t really understand the quantity indications… 6 cups of blueberries wouldn’t that be like 6 times 140grams? I could never afford to buy that amount of blueberries :) I am really confused, also 280grams of flour seems a lot to me. Hope you can help me, really wanna bake this cake :)

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96 Marla November 3, 2011 at 6:11 am

Hi Mara. This recipe does call for a whole lot of blueberries. Off season that could get way expensive. Why not try to use frozen ones through out the recipe and just use some fresh ones to decorate with. I bet it will still be delish!

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97 Jackie January 18, 2012 at 3:47 pm

I am so excited!! My son is on a GF diet and 99% of the time sugar free as well. He wants a Blues Clues birthday party :) I am going to make this cake and arrange the fresh blueberries on top in the shape of Blue the dog. Thank you for this wonderful recipe!

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98 Marla January 18, 2012 at 7:52 pm

Hi Jackie, I am so excited that you found my blueberry cake too! Love the idea of Blue in blueberries.
I looked through my post & tried to find where I write 4 layers. I would certainly stick with 2 for this recipe. 4 would get tricky, unless you made more of everything ~ batter, frosting, etc. Or you would need a smaller pan. Let me know how it turns out…

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99 Jackie January 19, 2012 at 10:21 am

Thank you Marla! I think the 4 layer thing was mentioned in the comments at some point, rather than your post. I was thinking about doubling up all of the ingredients to make the 4 layers, but was worried about whether it would all stick together. If I stuck with the original recipe, how many people do you think it would serve?

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100 Marla January 19, 2012 at 3:23 pm

Hi Jackie, as the recipe is written I would say about 8-10 servings :)

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101 Jackie January 18, 2012 at 4:21 pm

Question for you-you mentioned making it into a 4 layer cake-do you think that would hold up well? I would love to make it 4 layers so it can feed more people at my son’s party.

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102 Jackie January 19, 2012 at 10:16 am

One more question ;0 Would frozen blueberries work for this (obviously not for the fresh on the top, but for the rest?)

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103 Leann April 27, 2012 at 2:22 pm

CAKE FOR BREAKFAST…. I am SO going to be making this with seasonal blueberries now. It might become a fave in our house… looks awesome!!!

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104 Joy August 11, 2012 at 11:50 pm

I just made this cake & it was a huge hit! Only I baked 2 cakes… One exactly as the recipe says & the other layer I substituted tapioca flour for the corn flour … We found that layer a little lighter & fluffier… Perfect for a fresh fruit cake It made a beautiful purple and lavender Birthday cake & we spelled out “Papa” with fresh blueberries. Thanks for the recipe!!! We’ll be making this again!

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105 Marla August 12, 2012 at 6:02 am

Joy….this is awesome!! I am thrilled you had such great success with my favorite blueberry cake! The tapioca flour sounds like a great variation that I shall try. Thanks for the tip! My kids call my dad “Papa” ~ such a healthy cake to celebrate someone you love :) Have a great Sunday!

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106 Katie H September 19, 2012 at 10:11 am

Either stevia baking is not for me, or there is a huge difference between brands of stevia, because I made this with Whole Foods brand liquid stevia and it was utterly, completely, disgusting. The worst thing I have ever baked, certainly, and possibly the worst thing I have ever put it my mouth. It was gritty, bitter, and disgustingly “sweet” in the way that pouring a whole packet of Nutrasweet on your tongue is.

(I did make the mistake of adding 3 dropperfuls before tasting the batter, but since that was within the recommended range, I don’t think that was the whole problem.)

Do the brands really vary that much, or are my tastebuds just too sensitive to stevia’s bitterness? I’m afraid to invest in a new bottle of stevia because it is so expensive and I was so unhappy with the results. Thanks for your input.

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107 Marla September 19, 2012 at 1:08 pm

Hi Katie, sorry to hear about your disappointment with this cake. Yes, stevia brands vary greatly from one another. I only use NuNaturals no-carbs powder and I prefer their Vanilla Stevia Drops in my ice creams, shakes and baking. Every other one I have tried in these quantities has been awful. Don’t give up on sugar free stevia baking. You just need to try the right ones without the bitter, yucky taste and limited to no fillers. Also, I urge you guys to taste the batter first for this reason. I wrote a post on this a while back….please check it out if you can. Stevia: Favorite Go-To Sweetener

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108 Katie H September 24, 2012 at 9:20 am

Thank your for your answer! I will seek out that brand and give it another shot. I want you to know, too, that I managed to salvage this with a sneaky trick. I made your frosting recipe but with real powdered sugar. The real sugar and dairy masked the bitterness in the cake, so in the end, I enjoyed it. Of course it was no longer sugar free, but certainly lower sugar than if the cake had sugar too. Baby steps!

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109 Marla September 24, 2012 at 9:57 am

Katie, sounds like you made a good call on this. I am happy all your efforts paid off in the end. Hopefully the NuNaturals will work out for you too – the only brand I recommend at this point for my recipes. Have a great day!

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110 Arlene April 11, 2013 at 1:10 am

I would like to know if you are able to use regular super for I don’t care for the artificial sweeteners.

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