Gluten-free Blueberry Cake
This old-fashioned blueberry cake is a delicious, melt-in-your-mouth treat that is bursting with fresh, sweet blueberries. A hint of lemon brightens up the glaze and is the perfect addition to top this sweet buttermilk cake.
It's almost blueberry season! 🫐 What an awesome time of the year. I am lucky enough to live 5 minutes away from a berry farm, so I can go pick berries whenever I need to. How great is that? My daughters and I usually go early in the morning before a crowd forms and fill our buckets to the top with the sweet, juicy berries. What a great way to start the day! Of course, all of these berries means it's time to bake something delicious. Today is the day for fresh blueberry cake!
This blueberry cake is an old family recipe that has been a huge favorite for many years. It didn't start out gluten-free, but after a little tweaking of ingredients, this blueberry cake can be enjoyed by everyone with a gluten allergy/intolerance. It's a perfectly sweet buttermilk cake that is jam-packed with fresh blueberries and sprinkled with cinnamon sugar. To top it off there is a little drizzle of lemon glaze. It is truly a perfect spring/summer dessert. It's super easy to make and stays moist for days! This makes it really nice for picnics or cookouts. Just slice it up and you're ready to go.
Let the baking begin!
TIPS AND TRICKS:
- Always preheat your oven.
- All refrigerated ingredients should be room temperature.
- I have only made this cake with fresh blueberries, not frozen. If you have to use frozen berries do not thaw them before folding them into the batter.
- The lemon zest to garnish is optional, but it adds a nice subtle lemon flavor to compliment the glaze.
- Wash and dry your berries thoroughly.
- If you don't have buttermilk you can just add 2 tsp. of vinegar to a measuring cup and then fill it up the rest of the way with milk to the 3/4 c. line. Let it sit for 5 minutes before using.
