Gluten Free Blueberry & Orange Syrup Cake

I bought this lovely heart shaped cake tin just after Christmas and saved it until today to bake my Valentine one of his favourites – orange and blueberry syrup cake. Strictly speaking its not a bundt cake recipe, but it has worked out really well in this bundt style tin. Happy Valentine’s Day!

Cake Ingredients:-

  • 135g butter
  • 110g golden caster sugar
  • 2 eggs
  • 260g all purpose gluten free self-raising flour
  • 115ml of greek yoghurt
  • Finely grated rind and juice of one orange (I used blood orange)
  • 150g frozen blueberries

Syrup Ingredients:-

  • 60g golden caster sugar
  • Finely grated rind and juice of one orange (again I used blood orange)
  • 30ml water


  1. Preheat the oven to 180.c and grease your pan and dust with gluten free flour to ensure all areas are evenly coated so the cake doesn’t stick when cooked.
  2. Beat the butter and sugar in a mixing bowl with an electric whisk until light and fluffy. Beat in your eggs, add the yoghurt and orange juice and sift in the gluten free self-raising flour to ensure evenly combined. Stir in the frozen blueberries and orange rind.
  3. Spread the mixture into the tin (it’s quite a thick mixture so not pourable) and bake on the middle shelf of your oven for approximately 1 hour or until cooked through. Allow the cake to cool in the pan for 5 minutes before turning out onto a wire rack.
  4. To make the syrup, stir the sugar, juice and water in a small saucepan on the hob until the sugar has dissolved. Stir in the rind and simmer uncovered and without stirring for 5 minutes (keep an eye on it, you don’t want it to burn but you want it to go a deep golden colour and thicken).
  5. Apply the hot syrup to the hot cake with a pastry brush to ensure evenly coated, and then pour the remaining syrup over the cake. Once it’s cooled, it creates a bit of a sugary crust.
  6. Cut into 10-12 slices and enjoy with your loved ones!

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