Breakfast/ Cakes

Gluten-Free and Dairy Free Blueberry Bundt Cake

There’s something spectacular about a bowl of fresh summer blueberries. In the summer, I find myself always buying blueberries, and sometimes I have an abundance. I recently inherited the cutest mini bundt pan that is a perfect size for this cake. Although the bundt pan is technically normal volume, it’s smaller in circumference and deeper, so a standard cake fits in the pan.

Why You’ll Love This Gluten Free Blueberry Bundt Cake:

Soft, moist crumb with the perfect amount of bounce
Juicy pockets of blueberries in every bite
Hints of vanilla and citrus to balance the sweetness
Naturally dairy free and made with wholesome, real ingredients
Perfect for brunch, summer gatherings, or just because

Let’s Talk Ingredients:

Fresh blueberries – the sweeter, the better
Gluten-free flour blend – I use Bobs Red Mill 1:1
Dairy Free milk – for moisture and richness without dairy
Vegan butter – I typically use earth balance
Eggs – for structure and lift
Vanilla extract – the best

Tips for Baking with Fresh Blueberries

Toss them in a little GF flour before folding into the batter. It keeps them from sinking to the bottom.
Don’t overmix! That’s the fastest way to lose the light texture.
Use fresh if possible – if you want to use frozen, let them fully thaw

Gluten-Free and Dairy Free Blueberry Bundt Cake

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Author: Paige

Print Recipe

Description

This gluten free blueberry bundt cake is the ultimate summer dessert—soft, moist, and bursting with juicy fresh blueberries in every bite.

Ingredients

Units Scale

1/2 cup of vegan butter
1 1/4 cups of granulated sugar
2 tsp of vanilla extract
1/2 cups of almond milk
2 tsp of baking powder
2 1/4 cups of gluten-free flour (I use Bob’s Red Mill 1:1)
1 1/2 cups of fresh blueberries

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Instructions

Preheat your oven to 350*f, and grease your bundt pan thoroughly. Mix 1 tbsp of flour and 1tbsp of sugar, dust the pan to coat the butter
In a bowl using the paddle attachment or a hand mixer, cream the butter and sugar together until light in color and fluffy (about 3 minutes on medium)
Add the vanilla extract, baking powder, almond milk and egg to the butter mixture and beat until combined — the batter will separate
Add the flour 1/2 cup at a time to bring the batter back together
In your prepared bundt pan, pour half the mixture into the bottom in a smooth layer
Add in the fresh blueberries to form a layer, and top witih the rest of the batter
Bake for 34-40 minutes until the batter is cooked through