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.
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.
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.
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.
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.
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!
What is your favorite fruity cake?
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!
- 6 cups fresh Blueberries, divide into 5 cups and 1 cup portions
- 2 tablespoons Water
- sweeten to taste with Vanilla Stevia Drops if desired
- 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)
- 10 ounces light Whipped Cream Cheese
- 1/4 cup Blueberry Sauce (from above)
- 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.
- 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.
- Combine whipped cream cheese with 1/4 cup cooled blueberry sauce. Add stevia or your favorite natural sweetener to taste.
- 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.
- 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.
Blueberry Cake Recipe Links
- Blueberry Breakfast Cakes How Sweet Eats
- Blueberry Buttermilk Cake Shop Cook Make
- Blueberry Cheese Danish Cake Modern Comfort Food
- Blueberry Lemon Cheese Crumb Cake The Cooking Photographer
- Blueberry Lime Buttermilk Pound Cake Passionate About Baking
- Pomegranate Blueberry Coconut Muffins Family Fresh Cooking
- Triple Lemon Blueberry Layer Cake Sweetopolita