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Gluten-Free Blueberry Orange Tea Cake


This is an amazingly delicious gluten-free tea cake, and best of all easy to prepare. It is moist, sweet, healthy, and is a real treat for brunch, tea time snacking, dessert or just because.

Thanks to O fan and renowned chef, Leslie Cerier, for this recipe. As an author, educator, and wellness coach, she specializes in organic, vegan, and gluten-free cooking. Leslie is passionate about helping people expand their palettes for health, vitality, and pleasure, and leads cooking workshops and chef training worldwide.

Makes 1 loaf or 9″ round cake.


  • 2 organic, pasture raised eggs
  • ¾ cup water
  • 1/4 cup O California Blood Orange Olive Oil + ½ teaspoon for the cake or loaf pan
  • 1/2 cup organic maple syrup
  • 1 cup  organic corn meal
  • 1 cup organic almond flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon sea salt
  • ½ cup fresh or frozen organic blueberries


  1. Preheat the oven to 350ºF. Oil a standard size loaf pan with 1/2 teaspoon of the olive oil.
  2. Whisk the eggs in a large mixing bowl. Stir in the 1/4 cup O California Blood Orange Olive Oil, maple syrup, and water.
  3. Add the flours, baking powder, salt, berries and stir until well combined.
  4. Pour the batter into the prepared loaf pan.
  5. Bake until a toothpick inserted in the center comes out clean for 45 to 50 minutes.
  6. Let it cool briefly before slicing and enjoying.


Try raspberries or freshly picked blackberries if you aren’t a fan of blueberries. Even stone fruit will work, like apricots or plums, just be sure to cut them into smaller pieces.