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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.
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Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 25 minutes
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.