The Easiest Gluten-Free Crepe Cake with Wild Blueberry Topping

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Recipe by Emily Cooper of Sinful Nutrition.

The Easiest Gluten-Free Crepe Cake with Wild Blueberry Topping Picture


12 corn tortillas
1 tablespoon sugar
½ teaspoon cinnamon
4 ounces light cream cheese, softened
⅓ cup vanilla Greek yogurt ( I like Siggi’s since it’s lower in sugar)
2 tablespoons powdered sugar
1 teaspoon vanilla
¼ cup unsweetened vanilla almond milk
zest of ½ lemon

2 cups frozen Wild Blueberries
juice from ½ 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.
  3. Spray lightly with cooking spray, and sprinkle with cinnamon sugar mixture.
  4. Turn tortillas over and repeat.
  5. In a large bowl, add cream cheese, yogurt, milk, vanilla, sugar, and lemon zest. Beat with hand mixer until light and fluffy. ~ 3 minutes.
  6. Place one tortilla on serving plate. Top with a spoonful of cream cheese mixture, and spread evenly. Repeat with remaining tortillas, leaving the top without filling.
  7. Refrigerate for at least one hour to set.
  8. In a small saucepan, add frozen blueberries, lemon juice and water, and heat on high.
  9. Bring mixture to a boil, and cook until thickened. ~3-5 minutes.
  10. Remove cake from refrigerator and top with blueberry sauce before serving.

Wild Blue is Good for You!