Gluten-free Blueberry Shortcake

This Blueberry Shortcake is the perfect gluten-free summertime dessert for all the blueberry lovers. Layers of vanilla cake, cream cheese frosting and fresh blueberries.

Summer desserts are so underrated in my opinion. And this blueberry shortcake is one of the absolute best things to make. It is incredibly easy to whip up, looks much fancier than it is and it is incredibly delicious.

I make my own vanilla cake for the cake layers, top them with a fresh homemade cream cheese frosting (I prefer this over whipped cream) then add some fresh blueberries right on top. This is a guaranteed crowed pleaser and switches things up from the traditional strawberry shortcake.

It takes just 10 minutes of effort to make this shortcaketoo. The longest part here is waiting for the cake to cool completely so you can frost it and serve. I also love that you can prep this cake ahead of time. Just add blueberries on top before serving.

Tip: use fresh blueberries here not frozen! Frozen would make the cake too watery and the texture would be off.

What ingredients you need to make Blueberry Shortcake:

• Butter – melted and cooled butter and you can use vegan butter if needed
• Coconut sugar – this is the main form of sugar in this cake
• Eggs – at room temperature, you don’t want them too cold
• Milk of choice – at room temperature too. You can use almond milk, oat milk, anything you want
• Vanilla extract – you’ll need for the cake and for the frosting recipe
• Gluten-free all purpose flour – or use all purpose flour if not gluten-free
• Blueberries – fresh blueberries, not frozen for this!
• Cream cheese – at room temperature so it is easier to get the icing to cream together
• Powdered sugar – I use this to sweeten the frosting on top

How to make gluten-free Blueberry Shortcake:

1. Preheat oven to 350 degrees and grease 2 6-inch round baking dish
2. In a large bowl, mix together butter, sugar, eggs, milk and vanilla extract until smooth
3. Mix in flour and baking powder until smooth
4. Add batter to each round baking dish then bake in oven for 15 minutes or until ready (I stick a toothpick in to see if ready!)
5. While the cake bakes, make the frosting by beating together frosting ingredients until combined
6. Let the cake cool completely then remove from baking dish and add one cake to a cake plate of choice and layer the top with some of the frosting then add the other cake on top
7. Frost the entirety of the cake then add blueberries on top, slice and enjoy!

FAQs on making Blueberry Shortcake:

• Can you make this into cupcakes? Absolutely! Just reduce the baking time and bake in a muffin tin with liners or grease well. Then frost with frosting then add blueberries on top.
• My frosting melted on the cake, what happened? The cake wasn’t fully cooled! Don’t forget to let the cake cool *entirely* so that the frosting can stay on the cupcakes.
• Can I make this ahead of time? Yes! I recommend adding the blueberries *right* before serving though.
• Can I use a store bought frosting instead? Absolutely! Feel free to use another cream cheese frosting on the cake instead.

A few other berry recipes to try soon:

4-ingredient Strawberry Shortcake Ice Cream Bars

Easy Gluten-free Strawberry Cookies

Bakery-Style Blueberry Muffins (gluten-free)

Gluten-free Blueberry White Chocolate Chip Blondies!