Blueberry Cake

5 from 1 vote

This gluten-free Blueberry Cake is chock-full of fresh blueberries and topped with cream cheese icing. Make it for a super simple summer dessert!

Prep Time20

Cook Time40

Total Time1

Course: Dessert

Cuisine: American, cake

Diet: Gluten Free, Vegetarian

Keyword: blueberry cake

Servings:

Author: Erin Alvarez

Ingredients

For the cake:

2 cups oat flour
1 cup sugar
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp cinnamon
1/4 tsp salt
2 eggs
1/2 cup unsweetened applesauce
1/2 cup milk
1 tbsp vanilla
3/4 cup fresh blueberries plus more for topping

For the icing:

4 oz. cream cheese softened
2 tbsp butter softened
2 tbsp milk or more as needed
1/2 tsp vanilla
2 cups powdered sugar

US Customary - Metric

Instructions

Preheat oven to 350°. Line a round 9” cake pan with a parchment round and grease the sides with coconut oil or nonstick spray; set aside.
Combine flour, sugar, baking powder, baking soda, cinnamon, and salt together in a medium bowl and set aside.
In a separate bowl, whisk eggs together, and then add applesauce, milk and vanilla.
Combine wet and dry ingredients with an electric mixer, and then stir in blueberries by hand.
Pour the batter into the prepared cake pan, then bake cakes for 35-40 minutes, or until a toothpick comes out clean. Leave the cake in the pan for 10 minutes before carefully inverting onto a cooling rack. Wait until the cake is cooled to room temperature before icing.
For the icing: cream the cream cheese, butter, milk, and vanilla together, then add the powdered sugar and whisk until smooth.
Place a large dollop of icing on top of the cake, then use the back of a spoon to smooth it. Continue this process until all of the icing is used. Top the cake with fresh blueberries (optional), slice and enjoy!

Notes

*Calories are per serving and are an estimation.

Nutrition