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Gluten-free Blueberry Shortcake

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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.

  • Prep Time: 5 mins
  • Cook Time: 15 mins
  • Total Time: 25 mins

Yield: 10-12 slices 1x

Ingredients

Scale

Vanilla cake:

  • 1/2 cup butter, melted and cooled
  • 1 cup coconut sugar
  • 3 eggs, room temperature
  • 3/4 cup milk of choice, room temperature
  • 1 teaspoon vanilla extract
  • 2 cups + 1 tablespoon gluten-free all purpose flour
  • 2 teaspoons baking powder
  • 1 lb fresh blueberries

Cream cheese frosting:

  • 8 ounces cream cheese, at room temperature
  • 1/2 cup powdered sugar
  • 1/2 teaspoon vanilla extract
  • 1/2 tablespoons milk of choice

Instructions

  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!

Notes

*Store in leftovers in fridge for 3 days. Allow the cake to come to room temp before eating. You store in fridge since the blueberries will spoil if not

  • Author: Rachel

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