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Wild Blueberry Brunch Cake

Wild Blueberry Brunch Cake
  • Dairy Free
  • Gluten Free
  • Nut Free
  • Seed Free
  • Wheat Free

Yield: 9 pieces

Similar to a classic blueberry buckle, this crumb cake is brimming with blueberries. Make Wild Blueberry Brunch Cake at the height of blueberry season. If possible, use wild blueberries in this cake, which is perfectly designed to showcase each juicy morsel.

Cinnamon-Sugar Topping

1⁄3 cup sorghum flour

1⁄3 cup unrefined cane sugar

1⁄2 teaspoon ground cinnamon

1⁄8 teaspoon fine sea salt

3 tablespoons coconut oil, softened, plus more as needed

Blueberry Cake

1 cup sorghum flour

1⁄2 cup millet flour or quinoa flour

1⁄2 cup tapioca flour

2 teaspoons baking powder

2 teaspoons finely grated lemon zest

1 teaspoon xanthan gum

1⁄2 teaspoon fine sea salt

3⁄4 cup unrefined cane sugar

1⁄4 cup coconut oil, softened or melted

3⁄4 cup plus 2 tablespoons canned lite or full-fat coconut milk

2 teaspoons vanilla extract

2 teaspoons cider vinegar

2 cups fresh or frozen wild blueberries

Lemon Glaze

1⁄2 cup confectioners’ sugar, sifted

2 teaspoons freshly squeezed lemon juice

3⁄4 teaspoon vanilla extract

1 teaspoon nondairy milk or canned lite or full-fat coconut milk, plus more as needed


To make the topping, put the sorghum flour, sugar, cinnamon, and salt in a small bowl. Add the coconut oil and stir until well combined. Stir in up to 1 tablespoon additional coconut oil, 1 teaspoon at a time, as needed to achieve a crumbly but not dry consistency.

To make the cake, preheat the oven to 375 degrees F. Lightly oil an 8-inch square glass baking dish.

Put the sorghum flour, millet flour, tapioca flour, baking powder, lemon zest, xanthan gum, and salt in a medium bowl. Stir with a dry whisk until combined.

Put the sugar and coconut oil in the bowl of a stand mixer, with the paddle attachment, or a large bowl. Using the stand mixer or a hand mixer, beat on medium speed until creamy and well combined. Add 1⁄4 cup of the coconut milk, the vanilla extract, and vinegar. Beat until well combined.

Turn the mixer to low speed. Alternately add the flour mixture (in three additions) and the remaining coconut milk (in two additions), beginning and ending with the flour mixture,

beating well after each addition. Turn off the mixer. Stir in the blueberries using a spoon. The batter will be very thick.

Scrape the batter into the prepared dish using a rubber spatula. Smooth the top with the spatula. Sprinkle evenly with the topping. Bake in the center of the oven for 40 to 55 minutes, until golden brown and a toothpick inserted in the center of the cake comes out clean. If using fresh blueberries, check the cake after it has baked for 40 minutes. Frozen and very juicy blueberries will require a longer baking time, 50 to 55 minutes. Let cool for at least 30 minutes before glazing.

To make the glaze, about 10 minutes before serving, put the confectioners’ sugar in a small bowl. Add the lemon juice and vanilla extract. Mix well. Stir in the nondairy milk until smooth, adding up to 1 teaspoon additional nondairy milk as needed to achieve a runny consistency. Spoon the glaze over the cake. Serve warm or at room temperature directly from the dish.

Stored in the baking dish and covered tightly with plastic wrap, the cake will keep for 3 days at room temperature. Stored in a sealed container, it will keep for 2 months in the freezer.

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