Grandma’s Favorite Blueberry Cake (GF/DF)

A Taste of Love and Memories

      There’s something magical about recipes passed down through generations. This blueberry cake was one of my grandma’s favourites—simple, comforting, and filled with love. The scent of vanilla and blueberries baking in the oven still brings back memories of her warm hugs and laughter in the kitchen. Now, I’m sharing it with you, so you can create your own sweet memories with every bite.

Wet Ingredients:

• 3 eggs
• ½ cup monk fruit sugar
• ½ cup coconut yogurt
• ⅓ cup coconut milk
• ½ cup olive oil
• 1 tbsp. vanilla extract
• 11/2 cup fresh blueberries

Dry Ingredients:

• 2 cups gluten-free flour blend
• 1 tbsp. baking powder

Instructions:

1. Preheat & Prepare: Preheat your oven to 350°F (175°C). Grease or line a baking pan with parchment paper.
2. Mix the Wet Ingredients: In a large bowl, whisk the eggs and monk fruit sugar until light and fluffy. Add coconut yogurt, coconut milk, olive oil, and vanilla extract. Stir until well combined.
3. Combine the Dry Ingredients: In a separate bowl, mix the gluten-free flour and baking powder. Gently fold in the blueberries to prevent them from sinking to the bottom of the cake.
4. Bring It Together: Gradually add the dry ingredients into the wet mixture, stirring gently until fully incorporated.
5. Bake to Perfection: Pour the batter into the prepared baking pan and spread evenly. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
6. Cool & Enjoy: Allow the cake to cool before slicing. Serve as is or with a dollop of dairy-free whipped cream.

       Every bite of this cake carries a little warmth, a little nostalgia, and a lot of love—just like my grandma’s hugs. Whether you’re sharing it with family or savouring a quiet moment with a cup of tea, may this recipe bring comfort to your heart and joy to your taste buds. 💙✨