Gluten-Free 3 Layer Blueberry Key Lime Cake


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Average Rating: 5 | Rated By: 3 users

Gluten-Free Blueberry Key Lime Cake, super creamy, tangy and topped with vanilla blueberry topping. The buttery crust is made from scratch with just a few simple ingredients. And the zesty custard filling is made with only three ingredients. The topping is all about fresh blueberries in a blueberry sauce, hinted with lime juice, vanilla and a touch of a sweetener.

 

key lime cake, gluten free

 

What is a blueberry key lime cake?

This recipe is not your average chilled gluten-free dessert. Instead, three layers of deliciousness make up this mouthwatering blueberry key lime cake. The nutty crust is topped with a tangy custard cake layer and finished with fresh blueberries nestled in blueberry sauce.

A chilled summer dessert for everyone to enjoy! If you are looking for a summer dessert check out the Gluten Free No Bake Cashew Butter Tart with Pineapples or the Gluten Free Fresh Fruit Tart.

 

blueberry key lime cake, gluten free

 

Let’s jump straight into the details…

First, making the nutty crust for the key lime cake is super duper easy! Place the ingredients in a food processor and pulse a few times. Then, spread the mixture to the bottom of a springform pan, and par-bake for 10 minutes.

 

almond crust

 

 

Next comes the zesty custard filling layer…

Making this key lime cake couldn’t be simpler. The custard layer is made up of three ingredients. Simply whisk the ingredients together and pour the mixture into the crust. Then bake.

 

key lime custard filling

 

Finish with the fresh-tasting blueberry sauce…

I wanted to keep the freshness of the blueberries. To do this, I divided the blueberries and used 1/3 of them for making the sauce. The blueberry sauce takes only about three minutes to cook. Once the sauce is ready, stir in the remaining fresh blueberries, and the topping is prepared.

 

blueberry sauce

 

To summarize…

This is not your traditional key lime dessert. First, make the nutty crust, top with the custard layer and bake. Then finish with the fresh blueberry tasting sauce and chill for several hours. Done!

A gluten-free key lime cake is nothing like you have had before. The sweetness from the blueberries compliments the tangy custard, and the nutty buttery crust brings on the earthiness to this most delicious gluten-free dessert.

Is this key lime dessert healthy?

The two main ingredients that make up this dessert are 3 cups of fresh blueberries,

 

blueberries

 

and almost a cup of fresh lemon/lime juice or key lime juice.

 

key lime

 

These ingredients are packed with antioxidants and phytoflavinoids and are also high in potassium and vitamin C, making this a healthy-ish dessert. This is also a grain-free dessert.

Can you make this recipe into a pie?

The short answer is…absolutely! Follow the same directions except using a deep dish-style pie plate.  

 

deep dish pie plate

 

You may have to adjust the baking time probably by about 3 – 4 minutes longer. The gluten-free key lime pie comes out spectacular!

 

blueberry key lime cake, gluten free

 

What to serve with key lime cake?

This absolutely stunning chilled gluten-free dessert doesn’t need anything. It is so good! However, if you want to add a dollop of vanilla bean ice cream or whipped cream, this key lime cake will keep you drooling for hours. Enjoy!

Ingredients

  • CRUST
  • 3 Tbsp. Coconut sugar or sweetener of choice
  • 1/2 tsp. GF ground cinnamon
  • 1/2 tsp. Sea salt
  • 1/4 cup unsalted butter, melted 
  • 1 large egg
  • CUSTARD LAYER
  • 5 large egg yolks
  • 1 3/4 cups sweetened condensed milk
  • 2/3 cup lime/lemon juice. (I used half lime and half lemon juice), if you can get key limes, use key lime juice
  • 2 tsp. Lime zest
  • BLUEBERRY TOPPING
  • 3 cups fresh blueberries, divided
  • 1/2 cup water or fruit juice
  • 2 tsp. lime juice
  • 2 Tbsp. Coconut sugar or sweetener of choice
  • 1/2 tsp. Pure vanilla extract
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    Instructions

  • Preheat oven to 350 F
  • CRUST
  • In a food processor, pulse the dry ingredients. Add melted butter and egg and pulse just to combine. 
  • Using a spatula, evenly spread the mixture on the bottom of an 8-inch non-stick springform pan. Using a fork, poke a few holes in the crust. Place the pan on a baking tray and bake for 10 minutes
  • CUSTARD LAYER
  • Meanwhile, whisk the egg yolks until smooth. Add the sweetened condensed milk, lime zest, and lime/lemon juice. Whisk to combine. Pour the mixture into the baked crust
  • Bake for 20 - 25 minutes, until just set on top. Set aside for 20 minutes to cool slightly
  • BLUEBERRY TOPPING
  • While the cake is cooling, prepare the topping. In a medium saucepan, whisk together water with juice, sweetener, vanilla and tapioca flour/starch. Cook over medium-low heat until the sauce starts to thicken. Stir in 1 cup of blueberries and cook until they begin to burst—about 3 minutes.
  • Remove the saucepan from the stove and stir in the remaining blueberries
  • Pour the topping evenly over the cake, then cover and chill in the fridge until set, at least 2 - 4 hours or overnight
  • Using a knife, cut around the cake edges, then remove the cake from the springform pan
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