This gluten-free blueberry coffee cake has a tender crumb and is bursting with blueberries and a yummy cinnamon streusel topping. It’s a delicious treat for breakfast, brunch, or coffee time. Try my Gluten-Free Lemon Blueberry Bread or Gluten-Free Blueberry Muffins for more blueberry goodness.
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Ingredient notes
- Gluten-Free flour: My favorite gluten-free & dairy-free flour blends to use are Pamela’s Artisan Blend and Better Batter. I’ve been using them both with great results. They are both a 1-1 substitute. If you use another gluten-free flour blend, be sure that it contains xanthan gum. If not, add 1/2 teaspoon of xanthan gum per cup of flour.
- Dairy-Free Butter: Suggested brands are Country Crock Plant-Based with Avocado Oil, Smart Balance, or Earth Balance. To soften to room temperature, remove the non-dairy butter from the refrigerator and let sit on the counter for 10-15 minutes.
Instructions
- Preheat oven to 375°. Spray a 9×9-inch baking dish with cooking spray.
- Mix the almond milk and apple cider vinegar together. Set aside.
- In a medium-sized bowl, whisk together the gluten-free flour, baking powder, and salt. Set aside.
- To make the streusel topping, add all the streusel ingredients to a medium-sized bowl and use two forks or a pastry cutter to combine the topping ingredients together until it’s mixed and crumbly. Set aside.
- In a large mixing bowl, cream the dairy-free butter and sugar together with a hand mixer or stand mixer. Mix in eggs and vanilla.
- Then alternately add in the almond milk mixture and flour mixture, mixing in between each addition.
- Next, mix one tablespoon of gluten-free flour with the blueberries, stirring until the blueberries are coated with flour. Gently fold the blueberries into the cake batter.
- Use a spoon and spatula and spread the cake batter into the baking dish. Sprinkle the streusel topping evenly over the batter.
- Bake for 60-65 minutes. With the blueberries, this batter ends up being very moist, so it needs the extra-long bake time. About 45 minutes into baking, loosely cover it with aluminum foil. It’s done when it’s golden brown, and the center is fully cooked. (Using a toothpick test with this coffee cake isn’t always accurate; you’ll want the center to look even with the rest of the cake and not sunken down.)
- Let cool for at least 15 minutes before cutting and serving.
Storage
Store: Store the cooled coffee cake covered at room temperature for 3-4 days or refrigerated for around 5 days.
Freeze: After the coffee cake is completely cooled, wrap it in a layer of plastic wrap and then a layer of aluminum foil. Freeze for up to 3 months. To thaw, place in the refrigerator overnight.
More gluten-free cakes you’ll love:
Gluten-Free Blueberry Coffee Cake (Dairy-Free)
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: 9 servings 1x
- Category: Breakfast
- Method: Oven
- Diet: Gluten Free
Description
Enjoy this delicious blueberry coffee cake served with coffee, tea, or brunch.
Ingredients
- 2 cups + 1 tablespoon (separated) gluten-free flour mix
- 2 teaspoons baking powder
- ½ teaspoon sea salt
- ¾ cup sugar
- ½ cup dairy-free butter, room temperature
- 2 eggs
- 1 ½ teaspoons vanilla
- 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
Instructions
- Preheat oven to 375°. Spray a 9×9-inch baking dish with cooking spray.
- Mix together the almond milk and apple cider vinegar. Set aside.
- In a medium-sized bowl whisk together 2 cups of the gluten-free flour, baking powder, and salt. Set aside.
- To make the streusel topping add all the streusel ingredients to a medium-sized bowl and use two forks or a pastry cutter to combine the topping ingredients together until it’s mixed and crumbly. Set aside.
- In a large mixing bowl cream together the dairy-free butter and sugar with a hand mixer or stand mixer. Mix in eggs and vanilla.
- Then alternately add in the almond milk mixture and flour mixture mixing in between each addition.
- Next, mix one tablespoon of gluten-free flour with the blueberries, stirring until the blueberries are coated with flour. Gently fold the blueberries into the cake batter.
- Use a spoon and spatula and spread the cake batter into the baking dish. Sprinkle the streusel topping evenly over the batter.
- Bake for 60-65 minutes. With the blueberries, this batter ends up being very moist so it needs the extra-long bake time. About 45 minutes into baking, loosely cover with aluminum foil. It’s done when it’s golden brown and the center is fully cooked. (Using a toothpick test with this coffee cake isn’t always accurate, you’ll want the center to look even with the rest of the cake and not sunken down.)
- Let cool for at least 15 minutes before cutting and serving.
Notes
Gluten-Free Flour: My favorite gluten-free & dairy-free flour blends to use are Pamela’s Artisan Blend and Better Batter. I’ve been using them both with great results. They are both a 1-1 substitute. If you use another gluten-free flour blend be sure that it contains xanthan gum. If not add 1/2 teaspoon xanthan gum per cup of flour.
Dairy-Free Butter: Suggested brands are Country Crock Plant Based with Avocado Oil, Smart Balance, or Earth Balance. To soften to room temperature, remove the non-dairy butter from the refrigerator and let sit on the counter for 10-15 minutes.
Nutrition
- Serving Size:
- Calories: 337
- Sugar: 27.4 g
- Sodium: 348.2 mg
- Fat: 9.9 g
- Carbohydrates: 58.1 g
- Fiber: 3.2 g
- Protein: 2.8 g
- Cholesterol: 41.3 mg
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Amy Allen
Do you have the nutritional information for this recipe? Thank you ☺️
MamaShire
I don’t have the nutritional information listed but this site allows you to enter any recipe and find the information. https://www.verywellfit.com/recipe-nutrition-analyzer-4157076
MLS
Our family loves this Coffee Cake, even the ones who don’t need gluten free and dairy free! It’s delicious!
Irene James
I made this blueberry crumble coffee cake without the crumble it is wonderful!
Melanie
My mom has been baking a blueberry buckle my whole life. Since going gluten and dairy free 3 years ago, I’ve been missing out on that cake. This recipe is exactly like it! I’m so happy I don’t have to miss out any more. I did use 3tsp of baking powder, added cinnamon to the batter, and tossed in a few extra blueberries, but all else I followed exactly. This recipe is a keeper! Thank you.
MamaShire
Oh, I’m so glad you enjoyed it. It’s always exciting to get to enjoy the tastes and flavors from our past that we miss.
Nancy
This was so good. Next time I may put in on the middle rack for the last 15 minutes as it did get a little too brown on the bottom. I think I may also add another teaspoon of baking powder. It did sink a little in the middle after I took it out to cool. Do you think that would help? Also, I only had an 8×8 instead of a 9×9 pan, so I did have to add about 3-4 minutes of bake time. Thanks
MamaShire
So glad you liked it. Since everyone’s ovens are different you might try baking it another 5-8 minutes to get the center done. Putting it on the center rack will help keep the bottom from browning too much as you did and if the top starts browning too much you can loosely cover the top with foil.
Laurie
This is the best thing I ever baked.
MamaShire
That’s so wonderful! Thanks for letting me know.
Jen Taylor
I’ve made this multiple times now, and it is always a hit – not to mention everyone is super surprised it’s gluten and dairy free. Way too often things are just ‘meh, it’s not bad for being gluten free’ but this is just a GREAT recipe. The only changes I’ve made is adding some chopped pecans to the streusel and using oat milk instead of the almond milk.
MamaShire
So glad to hear you’re enjoying it! ❤️
Mary
This tastes so good!
joyce
could i sub thm baking blend for the gluten-free flour?
MamaShire
I haven’t made it with that but you can try it. If you’re wanting it to be on plan with THM you’ll need to substitute the sugar as well.
mckenna hartley
how long does this keep for?
MamaShire
Keep it covered on the counter for 2-3 days. In the refrigerator for 4-5 days. Or freeze for 2-3 months.
Alisha Mills
Our family of 4 really enjoyed this! I adapted to make it lemon blueberry because I had a lot of lemon. We added the zest of 2 lemons, swapped lemon juice for the apple cider vinegar and used the remaining lemon juice to make a glaze. I also swapped 1/2t for 1/2t lemon extract, but still used 1t of vanilla. I didn’t have a 9×9 so I made it in 11×9 and it was done perfectly in 45 minutes. All say wonderful! Love your recipes!
Julie
Amazing!
Marcia
Looks delicious. Can you double this and use a 9×13 pan or will there be baking issues? Thanks!
MamaShire
The baking time would likely need to be longer, just keep checking it. You’ll want to center to be set.
Casti
This was the first GF coffee cake that was delicious! Even my non-GF husband loved it! Thank you!
MamaShire
That’s so great! I love that your non-GF husband loved it!
Karen
This sound wonderful!
Since we aren’t dairy free, could I make it with the GF flour, but still use regular butter and regular milk? I can’t wait!
Thank you!
MamaShire
Yes, that should work fine.
Lisa
Hi, do you have any suggestions for altering it for high altitude?
MamaShire
I don’t have any experience with high altitude baking but I found this helpful article for High-Altitude Baking on King Arthur Baking.
Dee
Thank you for existing and deciding to share this with us internet people. This tastes amazing ????
emma
could i use buttermilk instead of almond milk and apple cider vinegar? would i need to change the amount. thank you!
MamaShire
Yes, you could use the same amount.
Bette
Can you pls publish the Carbs per gram and Fiber of this recipe?
Thank you, Bette MacCarthy
MamaShire
I updated the information for you, Bette.
Nancy
This is a delicious recipe! I ran out of gf flour, so I blended up some oats. Still turned out perfectly, and was a hit at the potluck!
MamaShire
That’s wonderful! So glad you liked it. And good idea for using the ground oats.