I bake a rich, dense cake made without any flour—using eggs, butter, sugar, milk, and juicy blueberries—for a simple yet elegant dessert that’s naturally gluten-free and bursting with berry flavor.

Flourless Blueberry Cake with Fresh Berries

Why You’ll Love This Recipe

I love how this cake delivers impressive flavor and texture with just five core ingredients. It’s easily whipped together, bakes into a show-stopping purple-hued confection studded with blueberries, and feels indulgent but refined. Whether for coffee time or a special dessert, it never disappoints

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Fresh or frozen blueberries
Eggs
Granulated sugar
Unsalted butter
Milk

directions

I prep by preheating the oven and lightly greasing a springform or round pan.
I whisk eggs with sugar until light and frothy.
I melt butter, then stir in milk and let it cool slightly before blending into the egg mixture.
I gently fold in the blueberries so they’re evenly distributed but the batter remains airy.
I pour the mixture into the pan and bake until the edges are set and the top is lightly golden.
I cool the cake in the pan briefly, then remove and let it rest fully before slicing.

Servings and timing

Serves: 8
Prep time: ~10 minutes
Bake time: ~30–40 minutes
Total time: ~45–55 minutes

Variations

Nutty twist: Fold in ground almond meal for a subtle crunch and flavor boost.
Citrus zing: Add lemon or orange zest to brighten the berry flavor.
Creamy topping: Serve with whipped cream, crème fraîche, or mascarpone.
Chocolate variation: Use dark chocolate chunks instead of berries for a flourless chocolate version.

storage/reheating

I store leftover cake wrapped or in an airtight container at room temperature up to 2 days, or refrigerate for 4 days. To revive softness and warmth, I gently reheat slices in a low oven or microwave for a few seconds—then serve at room temperature for best flavor.

FAQs

How do I prevent the cake from cracking?

Avoid overbeating and use gentle folding. Baking at moderate heat ensures the cake sets evenly without cracking.

Can I use frozen blueberries?

Yes—just toss them in a bit of flour or sugar before folding to prevent bleeding too much color into the cake.

Is flourless cake gluten-free?

Absolutely. This cake contains no gluten ingredients, making it safe for those avoiding wheat or gluten.

Can I make it dairy-free?

You can substitute dairy milk and butter with coconut milk and vegan butter alternatives.

Why does the cake have a purple color?

The blueberries bleed into the batter during baking, giving the cake its beautiful natural hue and intensifying flavor.

Conclusion

I absolutely love this Blueberry Flourless Cake—it’s a gorgeous, fuss-free dessert that beautifully highlights blueberries in a naturally gluten-free, melt-in-your-mouth cake. Whether I’m treating myself or entertaining, it’s always a show-stopper that satisfies both visually and taste-wise.