Gluten-Free Crepe Cake with Wild Blueberry Topping Recipe

Easy Gluten Free Crepe Cake Recipe with Wild Blueberry Topping — a sweet cream cheese filling, warm blueberry sauce, and a clever swap make this one of the simplest crepe cakes you’ll ever assemble.

Gluten Free Crepe Cake Recipe & Blueberry Topping on White Plate

By posting this recipe I am entering a recipe contest sponsored by Wild Blueberries and am eligible to win prizes associated with the contest. I was not compensated for my time.

Holiday dessert tables are often dominated by apple and pumpkin — and for good reason. But there’s room for something different and just as delicious. This gluten-free crepe cake swaps traditional crepes for an easy, accessible alternative and pairs them with a bright wild blueberry topping.

What makes this gluten free crepe cake recipe delicious and healthy

corn tortillas (gluten-free crepe substitute)
sugar and cinnamon for a light sweet crust
light cream cheese for a creamy filling
vanilla Greek yogurt to add tang and structure
powdered sugar and vanilla for sweetness and flavor
milk (or plant-based milk) to thin the filling
lemon zest and juice to brighten flavors
frozen wild blueberries for a flavorful, antioxidant-rich topping
water to loosen the berry sauce

How to make this crepe cake

Start by making a simple cinnamon sugar: combine 1 tablespoon sugar and ½ teaspoon cinnamon in a small bowl and set aside. Arrange 12 corn tortillas on a baking sheet (or two). Lightly coat both sides with cooking spray or a neutral oil and sprinkle each side with the cinnamon sugar. Set aside.

In a mixing bowl, beat together 4 ounces softened light cream cheese, ⅓ cup vanilla Greek yogurt (a lower-sugar option like Siggi’s works well), ¼ cup milk (dairy or preferred alternative), 1 teaspoon vanilla, 2 tablespoons powdered sugar, and the zest of ½ lemon. Whisk or use a hand mixer until the filling is light and fluffy, about 3 minutes.

Gluten Free Crepe Cake Recipe & Blueberry Topping Overhead on Plate

Frozen wild blueberries are ideal here — most of the wild blueberry crop is frozen, which preserves that concentrated flavor and nutrients so you can enjoy them year-round. Many wild blueberries come from Maine, a great source for quality fruit.

To assemble, place one cinnamon-coated tortilla on your serving plate. Spread a spoonful of the cream cheese mixture evenly over it, then add another tortilla and repeat. Continue stacking until you’ve used all the tortillas, leaving the top layer plain. Refrigerate the assembled cake for at least one hour to set.

Gluten Free Crepe Cake Recipe & Blueberry Topping Pouring Over Side

While this cake isn’t a classic French crepe cake, the corn tortilla swap is simple, inexpensive, and naturally gluten free — a great option for home bakers who want the layered look and texture without fussing over delicate crepes.

Gluten Free Crepe Cake Recipe & Blueberry Topping Flowing Down Side

When you’re ready to top the cake, make the blueberry sauce: in a small saucepan combine 2 cups frozen wild blueberries, juice from ½ lemon, and 2 tablespoons water. Heat over high until it comes to a boil, then simmer until the mixture thickens slightly, about 3–5 minutes. Spoon the warm blueberry sauce over the chilled cake right before serving.

Gluten Free Crepe Cake Recipe & Blueberry Topping Overhead Slice Missing

The result is a visually striking layered dessert with creamy lemon-scented filling and a vibrant wild blueberry topping. Corn tortillas provide structure and a bit of chew, while the cinnamon-sugar adds a subtle sweet crust that complements the berries.

Gluten Free Crepe Cake Recipe & Blueberry Topping Slice on Knife

Dem layers doh.

If you want a taller cake, double the recipe — just be mindful that taller stacks may lean. This version yields a six-serving cake that’s impressive without too much effort.

Let’s get wild and enjoy a dessert that’s fresh, approachable, and gluten free.