Gluten-Free Blueberry Breakfast Cake


This was one of the first recipes I attempted to adapt to gluten-free when I started working on my cookbook.

I was frantically throwing this together before a church planning meeting one Saturday morning. I didn’t even have time to taste test it before I threw it in the car and drove to my destination. I arrived 10 minutes late, typical for me, and opened the dish, still hot from the oven, and apologized in advance because I had no idea if it would be any good or not, but I needed taste testers.

Fortunately my lady friends were happy to oblige and they each gamely took a large slice and dove in.


I was seriously floored. Tasty and moist with a sing of lemon. I could LIVE on this breakfast cake!

You definitely want to try to find those tiny wild blueberries. I usually buy them in the frozen food section so I always have some on hand for recipes like this!

This gluten-free breakfast cake is perfect for taking with you to your next brunch. It also makes a nice after-school snack for the kids.

Gluten-Free Blueberry Breakfast Cake
Recipe Type: Breakfast
Author: Jo-Lynne Shane
Prep time:
Cook time:
Total time:
Serves: 9
This moist, buttery blueberry breakfast cake with a zing of lemon is so good no one will know it is gluten-free.
  • ½ cup unsalted butter, room temperature
  • 1 teaspoon lemon zest
  • ¾ cup sugar + 1 tablespoon for topping
  • 1 egg, room temperature [RI]1 tablespoon vanilla extract
  • 1 teaspoon vanilla
  • 2 cups gluten-free all purpose flour
  • 1 teaspoon xanthan gum
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • ½ cup buttermilk
  • 2 cups frozen Maine blueberries (the teeny tiny ones)
  1. Preheat oven to 350°F. Grease an 8”x8” square pan with butter.
  2. In a large mixing bowl, cream the butter and sugar until light and fluffy. Add the lemon zest, egg and vanilla and beat for one minute.
  3. In a separate bowl, combine the flours, xanthan gum, baking powder and salt.
  4. Add the dry ingredients to wet ingredients alternately with the buttermilk, beginning and ending with the flour mixture. The batter will be thick.
  5. Gently fold in the blueberries. Pour into the greased square pan and bake for 40-50 minutes or until a toothpick placed in the center comes out clean.
If you don’t have buttermilk, you can make your own by placing 1 tablespoon of vinegar or lemon juice in a liquid measuring cup. Fill cup with milk until it reaches the 1-cup line. Let stand for five minutes and stir. Voila! Buttermilk!



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