Gluten Free Blueberry Cake

Having had some blueberry sauce leftover from a holiday mini pie that I made for my husband, I whipped up this gluten free blueberry cake. It was delicious and reminds me that Spring is here! You can use any flavor gluten free can pie filling, strawberry, cherry, etc. I provide the two brands that I recommend.

Prep Time: 35 minutes

Cook Time: 25 minutes

Total Time: 3 hours

Yield: Makes one 8 to 9-inch layer cake

This gluten free blueberry cake consists of buttery yellow cake layered with the best buttercream frosting and sauce from blueberry pie filling.

Ingredients:

1 recipe Gluten Free Yellow Butter Cake
1 recipe Buttercream Frosting
1 20-ounce can gluten free pie filling (Comstock or Wilderness), sauce only.n (or Homemade Fruit Glaze

Instructions:

Make the cake as directed at the above link. Wrap each layer in plastic wrap and refrigerate for at least 2 hours.
Make the buttercream frosting as instructed at the above link. Spread one layer of cake with a thin layer of frosting. Then spread on a thin layer of blueberry gel.
Add the second layer of cake on top, flat sides together, and spread the frosting on the sides of the cake, then the top.
Pipe top edges with decorations that will hold in the pie filling.Spread the blueberry gel on top and
Spread the blueberry gel on top, keeping it inside the edges.
Set aside until ready to serve, if serving the same day. Otherwise, freeze the entire cake, and defrost at room temperature.

Tips

Variation:

Add half a lemon's juice and zest to the cake batter and the half to the frosting.

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