Gluten-Free Blueberry Coffee Cake

why make this recipe

This Gluten-Free Blueberry Coffee Cake is a delicious treat that everyone can enjoy, including those who follow a gluten-free diet. It’s perfect for breakfast, dessert, or a snack with your favorite cup of coffee. Packed with juicy blueberries and topped with a sweet, crumbly streusel, this cake is not only tasty but also easy to make. Plus, it’s dairy-free, making it suitable for those with dairy allergies or lactose intolerance.

how to make Gluten-Free Blueberry Coffee Cake

Ingredients

• 2 cups + 1 tablespoon gluten-free flour mix, separated
• 2 teaspoons baking powder
• ½ teaspoon sea salt
• ¾ cup sugar
• ½ cup dairy-free butter, room temperature
• 2 eggs
• 1 ½ teaspoons vanilla extract
• ½ cup almond milk
• 2 teaspoons apple cider vinegar
• 2 cups blueberries, fresh or frozen

Streusel:

• ½ cup gluten-free flour
• ⅓ cup sugar
• 4 tablespoons dairy-free butter, cold
• 1 teaspoon cinnamon
• ¼ teaspoon sea salt

Directions

1. Preheat your oven to 375°F (190°C). Spray a 9×9-inch baking dish with cooking spray.
2. In a small bowl, mix the almond milk and apple cider vinegar and set aside.
3. In a medium bowl, whisk together 2 cups of gluten-free flour, baking powder, and sea salt. Set aside.
4. For the streusel topping, combine all the streusel ingredients in a medium bowl and mix until crumbly.
5. In a large mixing bowl, cream together the dairy-free butter and sugar. Mix in the eggs and vanilla extract.
6. Gradually add the almond milk mixture and flour mixture alternately into the large mixing bowl, mixing well after each addition.
7. Toss the blueberries in one tablespoon of gluten-free flour and fold them into the batter gently.
8. Spread the batter evenly into the baking dish and sprinkle with the prepared streusel topping.
9. Bake for 60-65 minutes, covering loosely with foil after 45 minutes to avoid over-browning.
10. Let the cake cool for at least 15 minutes before serving.

how to serve Gluten-Free Blueberry Coffee Cake

Serve this warm or at room temperature. It’s great with a cup of coffee or tea. You can also add a dollop of dairy-free whipped cream or a scoop of dairy-free ice cream for a special treat!

how to store Gluten-Free Blueberry Coffee Cake

Store any leftovers in an airtight container at room temperature for up to three days. If you want to keep it longer, you can refrigerate it for up to a week. For longer storage, slice and freeze the cake, then place it in a freezer-safe bag. Enjoy it within three months!

tips to make Gluten-Free Blueberry Coffee Cake

• Ensure your gluten-free flour mix has xanthan gum in it for better texture.
• Rinse the blueberries lightly before folding them into the batter to remove excess dirt.
• Don’t skip tossing the blueberries in flour; this helps them not sink to the bottom during baking.

variation

You can switch out the blueberries for other fruits like raspberries or peaches for a different flavor. You could also add nuts like walnuts or pecans for extra crunch.

FAQs

Q: Can I make this cake without eggs?
A: Yes! You can substitute each egg with a flaxseed meal or chia seed mixture (1 tablespoon of flaxseed or chia seeds mixed with 2.5 tablespoons of water) for a vegan option.

Q: Can I use regular flour instead of gluten-free flour?
A: Yes, if you don’t need it to be gluten-free, you can use regular all-purpose flour in the same amount.

Q: Can I make this coffee cake ahead of time?
A: Absolutely! You can bake it the day before and keep it covered at room temperature. Just warm it up before serving if desired.

Gluten-Free Blueberry Coffee Cake

A delicious, gluten-free coffee cake packed with blueberries and topped with a sweet streusel, perfect for breakfast or dessert.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr 5 minutes mins

Total Time 1 hour hr 25 minutes mins

Servings: 9 servings

Course: Breakfast, Dessert, Snack

Cuisine: American

Calories: 250

Ingredients Method Notes

Ingredients

  

Cake Ingredients

• 2 cups gluten-free flour mix, separated Ensure the mix has xanthan gum for better texture.
• 1 tablespoon gluten-free flour mix, separated
• 2 teaspoons baking powder
• ½ teaspoon sea salt
• ¾ cup sugar
• ½ cup dairy-free butter, room temperature
• 2 eggs Can substitute with flaxseed or chia seed mixture for vegan option.
• 1 ½ teaspoons vanilla extract
• ½ cup almond milk
• 2 teaspoons apple cider vinegar
• 2 cups blueberries, fresh or frozen Rinse lightly before use.

Streusel Topping

• ½ cup gluten-free flour
• ⅓ cup sugar
• 4 tablespoons dairy-free butter, cold
• 1 teaspoon cinnamon
• ¼ teaspoon sea salt

Method

 

Preparation

1. Preheat your oven to 375°F (190°C). Spray a 9x9-inch baking dish with cooking spray.
2. In a small bowl, mix the almond milk and apple cider vinegar and set aside.
3. In a medium bowl, whisk together 2 cups of gluten-free flour, baking powder, and sea salt. Set aside.

Making the Batter

1. For the streusel topping, combine all streusel ingredients in a medium bowl and mix until crumbly.
2. In a large mixing bowl, cream together the dairy-free butter and sugar. Mix in the eggs and vanilla extract.
3. Gradually add the almond milk mixture and flour mixture alternately into the large mixing bowl, mixing well after each addition.
4. Toss the blueberries in one tablespoon of gluten-free flour and fold them into the batter gently.

Baking

1. Spread the batter evenly into the baking dish and sprinkle with the prepared streusel topping.
2. Bake for 60-65 minutes, covering loosely with foil after 45 minutes to avoid over-browning.
3. Let the cake cool for at least 15 minutes before serving.

Notes

Serve warm or at room temperature. Great with coffee or tea. Add dairy-free whipped cream or ice cream for extra treat. Store leftovers in an airtight container at room temperature for up to three days, refrigerate for up to a week, or freeze for up to three months.