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Desserts - Gluten-Free Blueberry Spice Cake


An allergy-friendly breakfast or dessert option made with fresh, organic blueberries.

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  • 1 1/3 cups gluten-free flour mix
  • 1 teaspoon cinnamon
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2/3 cup sugar
  • 1/2 cup pureed pears
  • 2 tablespoons light olive oil
  • 1/2 cup rice or almond milk
  • 1 to 2 cups organic blueberries


Servings 8
Preparation time 10mins
Cooking time 50mins


Step 1

Preheat oven to 350°F.

Grease a loaf, round cake or bundt pan.

Mix together dry ingredients.

Beat together wet ingredients in a measuring cup.

Blend into dry.

Fold in blueberries, stirring gently.

Pour into prepared pan.

Bake 40 minutes for loaf pan or 20 minutes for cake pan.

Let cool 5 minutes in pan, then place on cooling rack.

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