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Easy Gluten Free Crepe Cake with Wild Blueberry Topping -- A sweet cream cheese filling, warm blueberry sauce, and an unexpected ingredient make this one of the easiest crepe cakes you'll ever make! | @sinfulnutrition #AD @wildbberries #glutenfree

Gluten Free Crepe Cake with Wild Blueberry Topping


Units Scale
  • Cake:
  • 12 corn tortillas
  • 1 tablespoon sugar
  • 1/2 teaspoon cinnamon
  • 4 ounces light cream cheese, softened
  • 1/3 cup vanilla Greek yogurt ( I like Siggi's since it's lower in sugar)
  • 2 tablespoons powdered sugar
  • 1 teaspoon vanilla
  • 1/4 cup unsweetened vanilla almond milk
  • zest of 1/2 lemon
  • Topping:
  • 2 cups frozen wild blueberries
  • juice from 1/2 lemon
  • 2 tablespoons water


  1. In a small bowl, combine sugar and cinnamon. Set aside.
  2. On a large sheet tray, spread out corn tortillas. Spray lightly with cooking spray, and sprinkle with cinnamon sugar mixture.
  3. Turn tortillas over and repeat.
  4. In a large bowl, add cream cheese, yogurt, milk, vanilla, sugar, and lemon zest.
  5. Beat with hand mixer until light and fluffy. ~ 3 minutes.
  6. Place one tortilla on serving plate.
  7. Top with a spoonful of cream cheese mixture, and spread evenly.
  8. Repeat with remaining tortillas, leaving the top without filling.
  9. Refrigerate for at least one hour to set.
  10. In a small saucepan, add frozen blueberries, lemon juice and water, and heat on high.
  11. Bring mixture to a boil, and cook until thickened. ~3-5 minutes.
  12. Remove cake from refrigerator and top with blueberry sauce before serving.
  • Prep Time: 90 mins
  • Category: Dessert