How long do tres leches need to soak before?

For a rich texture and deep flavor, allow your blueberry tres leches cake to soak for a minimum of 4 hours—overnight is even better. This ensures the sponge absorbs the blueberry-infused milk completely while maintaining its structure. You’ll be rewarded with a perfectly moist, flavorful bite from edge to edge.

Why is tres leches not soggy?

While it’s soaked in three milks, tres leches cake isn’t soggy because it’s made with a sponge-style base that’s airy and absorbent. The cake is crafted to absorb moisture while maintaining its structure. When made correctly—especially with the right gluten-free flour mix—your blueberry tres leches cake will be ultra-moist, not wet or dense.

What is tres leches sauce made of?

The traditional base for tres leches sauce includes a mix of sweetened condensed milk, evaporated milk, and cream. For this blueberry version, we stir in a homemade blueberry puree, adding brightness and color to the rich base. The blueberry twist makes it fruity, balanced, and a little more festive than the classic.

What is special about tres leches cake?

Tres leches cake is special because of its texture—it’s incredibly moist yet light, thanks to the milk soak and sponge base. What makes this blueberry tres leches cake even more unique is its stunning color, bright flavor, and the fact that it’s entirely gluten-free without compromising taste. It’s a beautiful fusion of comfort and creativity.

Blueberry Tres Leches Cake – Easy To Make, Gluten-Free, 3 Milks

Name: Blueberry Tres Leches Cake
Prep time: 20 min
Cook time: 30 min
Total time: 5 h
Cuisine: Latin American
Ingredients: 4 large eggs, separated; 1/2 cup granulated sugar; 1/3 cup almond flour; 2/3 cup rice flour; 1 tsp vanilla extract; 1/4 tsp salt; 1 tsp baking powder; 1 cup blueberries; 1 tbsp lemon juice; 1/4 cup water; 1 cup sweetened condensed milk; 1 cup evaporated milk; 1 cup heavy cream; 1 tsp vanilla; Whipped cream for topping; Extra blueberries for garnish

Description

A luscious gluten-free blueberry tres leches cake soaked in sweet berry-infused milk and topped with whipped cream.

Ingredients

Scale

4 large eggs, separated

1/2 cup granulated sugar

1/3 cup almond flour

2/3 cup rice flour

1 tsp vanilla extract

1/4 tsp salt

1 tsp baking powder

1 cup blueberries

1 tbsp lemon juice

1/4 cup water

1 cup sweetened condensed milk

1 cup evaporated milk

1 cup heavy cream

1 tsp vanilla

Whipped cream for topping

Extra blueberries for garnish

Instructions

1. Preheat oven to 350°F. Line an 8×8 pan with parchment.

2. Beat egg whites until stiff peaks form. Slowly add sugar.

3. In a separate bowl, whisk yolks, vanilla, and salt. Fold into whites.

4. Sift and fold in almond and rice flour plus baking powder.

5. Pour into pan and bake 25–30 minutes. Cool completely.

6. Simmer blueberries, lemon juice, and water. Blend and strain.

7. Mix puree with condensed, evaporated milk, and cream.

8. Poke holes in cake. Pour milk mix slowly and chill 4+ hours.

9. Top with whipped cream and garnish with blueberries.

Notes

Let the cake rest overnight for deeper flavor.

Swap blueberries for blackberries or raspberries.

Use coconut milk blend for a dairy-free version.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: Latin American

Nutrition

Serving Size: 1 slice
Calories: 370
Sugar: 28g
Sodium: 140mg
Fat: 19g
Saturated Fat: 11g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 41g
Fiber: 2g
Protein: 7g
Cholesterol: 90mg

Keywords: blueberry tres leches cake, gluten-free tres leches, berry tres leches