Who else is ecstatic that football season has started? With life being abnormal for the past 6 months, it’s nice to have a sense of normalcy. My mom’s family grew up in Minnesota, so naturally we’re all die-hard Vikings fans. What better way to start the season than a Packers vs Vikings game? Since this will be an exciting game, we’re all heading to my parents house to enjoy brunch and swim. I’ll be bringing an egg bake and, of course, a sweet treat. These gluten-free blueberry cake balls are perfectly festive for the occasion. They’re dipped in white chocolate and drizzled with the classic purple and gold Vikings colors. The blueberries give the cake a purple tint, so the balls are Vikings-inspired inside and out.
Whenever there’s a party, I love bringing bite-sized treats that are easy to eat all day long. Mini desserts are cute and leave plenty of room to taste other food on the table. You could use any cake recipe for these balls, like a strawberry or raspberry cake if you’re a Cardinals fan. I don’t have any good suggestions for Packers fans- you’re on your own for this one :).
What’s your favorite football team? Drop a note in the comments and let me know how you celebrated the start of football season!
Gluten-Free Blueberry Cake Balls
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Loading...These cake balls are easy to make and a fun party treat!
Ingredients
- Cake:
- 2/3 cup (100g) fresh blueberries
- 2 tbsp butter, melted and slightly cooled
- 5.3 oz container of Greek yogurt (I used 2%), room temperature*
- 1 egg, room temperature*
- 1 tsp pure vanilla extract
- 1 1/4 cup (140g) blanched almond flour
- 3/4 cup (144g) granulated sugar
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- Frosting:
- 1/2 cup butter, room temperature
- 1 1/2 cups (180g) powdered sugar, sifted
- 1/2 tsp pure vanilla extract
- 3 cups white chocolate chips**
Instructions
Prepare the cake: Start by making the blueberry purée. Place the blueberries in a small saucepan on medium heat. Cook for a few minutes, or until they are soft enough to mash. Set aside to cool.
Preheat the oven to 325 degrees (162 degrees Celsius). Spray a 9-inch round cake pan with cooking spray and lightly dust with tapioca flour. Shake off the excess flour.
Once the blueberries have cooled for 5 minutes, blend in a blender until smooth.
Add the purée, butter, Greek yogurt, egg, and vanilla extract to a small bowl. Set aside.
In a medium-sized bowl, combine the almond flour, sugar, baking powder, and salt.
Add the wet ingredients to the dry. Mix until just combined.
Pour the batter into the prepared pan and bake 30-35 minutes, or until a toothpick inserted comes out clean.
Let the cake cool for 30 minutes in the pan. Remove the cake from the pan and cool completely on a wire rack.
Prepare the frosting: While the cake is cooling, line two baking sheets with parchment paper.
Prepare the frosting by whipping the butter for 2 minutes, or until fluffy. Add the powdered sugar and vanilla extract, mixing until well combined.
Assemble the balls: In a large bowl, break up the cooled cake into small crumbs and mix in the frosting.
Using your fingers, grab 2 teaspoons of the cake mixture and form into a ball. Continue with the remaining cake mixture and line the balls onto one of the prepared baking sheets.
Place the baking sheet in the freezer for 45 minutes. After 45 minutes, roll the balls between your hands to smooth the lumps. Place them back in the freezer for another 30 minutes.
When the balls are almost done freezing, start melting the white chocolate. Place the white chocolate chips in a small bowl over simmering water (double-boiler). Make sure the simmering water doesn’t touch the bottom of the bowl. Stir the white chocolate until completely melted.
Keep the white chocolate on the double-boiler while you dip the cake balls. Working with 5 cake balls at a time, remove from the freezer and dip each into the white chocolate.
Place the dipped balls onto the second prepared baking sheet. Continue with the remaining balls, always working with 5 at a time and keeping the others in the freezer. Once all are dipped, place that baking sheet in the fridge to set for 45 minutes.
Remove from the fridge and enjoy!
Notes
* If the Greek yogurt and egg aren’t at room temperature, then they will solidify the butter
** Make sure you’re using good quality white chocolate, like Ghirardelli
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