Gluten Free Tropical Blueberry Cake

I don’t live a gluten free lifestyle. In fact, I am sad for people who have to. I love bread. I love cake. I love pastries. Most of all, I love not having to worry about whether or not what I am eating will hurt me, because it contains something my body can’t tolerate. That is just no good. Apparently Krusteaz feels the gluten free pain many people feel, as they’ve got quite a few gluten free mixes. I’ll be honest, I was hesitant to even experiment with these, thinking they might not taste as good as the non-gluten-free mixes.

But then I went to Seattle for IFBC, and a plate of brownies was out on the conference table for us to nibble on. I thought they had to be some crazy difficult recipe, full of folding and eleventeen bowls to wash. Turns out? They were Krusteaz brand Gluten Free Brownies. I nearly keeled over. They were incredible – fudgy, delicious, chewy, chocolaty goodness.

So when I got home, I set out to experiment with the other gluten free mixes. I fell in love with the Gluten Free Blueberry Muffin Mix, and quickly adapted it with a tropical flavor. Coconut milk replaced the water, and lime zest and juice added a zing that really complimented the blueberries. It was a very moist cake, it sliced perfectly, and was excellent for both breakfast as well as dessert. Heck, if I could feel good about it, I’d have eaten a sandwich made out of it. Oooh, or French Toast. That would be such a good idea….

Gluten Free Tropical Blueberry Cake


Prep Time: 5 min Total Time: 1 hr Servings: 12



  • Preheat oven to 350°F. Lightly grease standard loaf pan. Drain blueberries (do not rinse) and set aside. Stir together coconut milk, oil, eggs, lime juice and zest until moistened.
  • Gently fold drained blueberries into batter. Pour batter into prepared loaf pan. Bake for 30-35 minutes, or until set and golden brown. Cool for 5 minutes; gently loosen and remove from pan. Store in air-tight container