Blueberry fruit cake recipe (gluten and egg free recipe)



This is an amazing gluten free and egg free blueberry fruit cake recipe.

Chef gives this blueberry cake recipe a funky twist to it – a crispy sugar coating topping with a hint of cinnamon.

This is a moist cake that has fantastic flavour, no one would know it was a gluten and egg free cake recipe.

Although the cake has a crunchy sugar coated topping the cake itself is not overly sweet at all, because the cake uses some sour flavours like plain yogurt and cornmeal flour the sweetness of the sugar is not as intense as other cakes but sweet enough.

It is so nice to eat into the soft moist centre of the cake and then bite into the top piece afterwards as though you have saved the sweet crispy layer as an extra treat that the cake provides for your delight.

The aroma of the cake as it bakes in the oven is lovely.

Chefs blueberry cake did not last long and there was soon only a few crumbs left on the plate.

Ingredients for gluten free blueberry fruit cake

4oz Blueberries
3ozRice flour
2oz Fine yellow cornmeal flour (fine polenta)
4oz Margarine
5oz Caster sugar
1 Vanilla pod
1/2 tsp Vanilla essence
2 Tbsp Ground flax seed
2oz Raisins
2oz Sultanas
1 tsp Xanthan gum
1oz Corn starch
1+1/2 tsp Baking powder
1/4 tsp Aniseed powder
1/4 tsp Cinnamon powder
Pinch salt
1oz Caster sugar
3 Heaped Tbsp Plain yogurt
Hot water

Sugar topping ingredients

3 heaped Tbsp caster sugar
1/4 tsp Cinnamon powder

Take a bite into a piece of Chefs tasty moist blueberry cake, then bite into the sugar coating topping for a delightful crunchy taste of extra sweetness.


See the crispy topping of the blueberry cake.


Lightly crack the topping of the cake to indulge in the moist blueberry treat beneath.

How to make a gluten free blueberry fruit cake

Soak the sultanas and raisins in enough water to just slightly cover the fruit with 1/4 tsp vanilla essence.

Cream together 5oz sugar and margarine vanilla seeds.

Add rice flour, cornmeal flour, corn starch, cinnamon, aniseed, salt, baking powder,. Mix dry ingredients into the margarine to form a pastry like dough.


Add the blueberries, drain the sultanas and raisins keeping the water to the side.

Add raisins to the mixer with the 1 ounce of sugar 3 level tablespoons of the fruit water and yogurt – mix carefully but well.

Add ground flax seed and a mix gently but well.


Pour into a greased and floured cake tin.

Place into a hot oven at gas mark 6 for 50-60 minutes or until a skewer comes out of the cake completely clean, switch off the oven and let the cake sit for 15 minutes.

Remove the cake from the oven.


Leave to cool for 5 minutes in the tin then carefully remove and place onto a wire rack to cool completely.

How to make hard sugar cake topping

Place the sugar and cinnamon into a small pan.


On a low to medium heat warm up the sugar.

The sugar will clump together and melt – stir.


Keep stiring the sugar until all lumps have melted away.


Pour immediately on top of the cake and spread instantly with the back of a spoon.

The melted sugar drys very fast so as quick as possible.

It is a good idea to use a spoon to pour the melted sugar onto different parts of the cake to make sure there is enough to spread before it drys.

Sprinkle the blueberry cake with caster sugar.


Lightly crack the top of the cake and slice into sections.

Enjoy Chef Jeenas gluten free blueberry fruit cake recipe.