Gluten-Free 3 Layer Blueberry Key Lime Cake


Published on Jul 30, 2021

  by   Kristina Stosek

34 reviews

Prep Time: 15 min minutes Cook Time: 30 minutes Serves: 8
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Gluten-Free Blueberry Key Lime Cake, super creamy, tangy, and topped with a vanilla blueberry topping. The buttery crust is made from scratch with just a few simple ingredients. The zesty custard filling is made with only three ingredients. The topping features fresh blueberries in a blueberry sauce, accented with lime juice, vanilla, and a touch of sweetener.

whole blueberry key lime cake on a platter

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 Fresh Fruit Tart.

key lime cake, gluten free

 

Recipe details

First, making the nutty crust for the key lime cake is super 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

 zesty custard filling

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

the fresh 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

 

Key Lime Pie Version

To make this gluten-free key lime dessert into a pie, follow the same directions except using a deep dish-style pie plate.  You may have to adjust the baking time probably by about 3 – 5 minutes longer. The gluten-free key lime pie comes out spectacular!

More Gluten-Free Blueberry Desserts To Explore

Gluten Free Blueberry Pudding Cake

Gluten-Free Blueberry Streusel Coffee Cake

Gluten-Free Apricot Blueberry Tarte Tatin

Brown Butter Blueberry Snacking Cake – Gluten Free

Gluten-Free Ricotta Blueberry Breakfast Cake

 

blueberry key lime cake, gluten free

Serving Suggestions

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!

close up of a slice of key lime cake

Recipe Overview

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

This gluten-free key lime cake is unlike anything you’ve had before. The sweetness of the blueberries complements the tangy custard, while the nutty, buttery crust adds an earthy richness to this delicious gluten-free dessert.

Gluten-Free 3 Layer Blueberry Key Lime Cake


Published on Jul 30, 2021

by Kristina Stosek

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Ingredients

Instructions

  • 1.

    Preheat oven to 350 F

  • 2.

    CRUST

  • 3.

    In a food processor, pulse the dry ingredients. Add melted butter and egg and pulse just to combine. 

  • 4.

    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

  • 5.

    CUSTARD LAYER

  • 6.

    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

  • 7.

    Bake for 20 - 25 minutes, until just set on top. Set aside for 20 minutes to cool slightly

  • 8.

    BLUEBERRY TOPPING

  • 9.

    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.

  • 10.

    Remove the saucepan from the stove and stir in the remaining blueberries

  • 11.

    Pour the topping evenly over the cake, then cover and chill in the fridge until set, at least 2 - 4 hours or overnight

  • 12.

    Using a knife, cut around the cake edges, then remove the cake from the springform pan

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