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Gluten free Blueberry Buttermilk Breakfast Cake

Posted on July 2, 2025 by Musa

Here’s a Gluten-Free Blueberry Buttermilk Breakfast Cake recipe that’s soft, tender, and bursting with juicy blueberries. Perfect for breakfast, brunch, or even dessert!

🌿 Gluten-Free Blueberry Buttermilk Breakfast Cake

Ingredients:

  • 1/2 cup (1 stick) unsalted butter, softened

  • 3/4 cup granulated sugar (plus 1 tbsp for sprinkling on top)

  • 1 large egg

  • 1 tsp vanilla extract

  • 2 cups gluten-free all-purpose flour (with xanthan gum, or add 1 tsp if your blend doesn’t include it)

  • 2 tsp baking powder

  • 1/2 tsp baking soda

  • 1/2 tsp salt

  • 1/2 cup buttermilk (or 1/2 cup milk + 1/2 tbsp lemon juice, rested for 5 mins)

  • 2 cups fresh or frozen blueberries (if frozen, do not thaw)

  • 1 tbsp gluten-free flour (to toss with blueberries)

Instructions:

  1. Preheat oven to 350°F (175°C). Grease or line an 8×8-inch square baking pan with parchment paper.

  2. Cream the butter and sugar in a large bowl until light and fluffy (about 2–3 minutes). Add the egg and vanilla and mix well.

  3. In a separate bowl, whisk together the gluten-free flour, baking powder, baking soda, and salt.

  4. Add the flour mixture and buttermilk alternately to the creamed mixture, starting and ending with flour. Mix until just combined.

  5. Toss blueberries with 1 tbsp flour to prevent sinking, then gently fold them into the batter.

  6. Spread batter evenly into the prepared pan. Sprinkle the top with 1 tbsp sugar for a crisp, sweet crust.

  7. Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean and the top is lightly golden.

  8. Cool in pan for at least 15 minutes before slicing. Serve warm or at room temperature.

💡 Tips:

  • Use Meyer lemons or lemon zest in the batter for a fresh citrus kick.

  • Store leftovers in an airtight container at room temp for 1–2 days, or refrigerate for up to 4 days.

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