Bursting with blueberries and topped with cinnamon streusel this gluten-free blueberry coffee cake is a delicious treat for breakfast, brunch, or coffee time.
How To Make Gluten-Free Blueberry Coffee Cake:
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 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 buttery spread 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.
Special Ingredients and Substitutions:
The buttery spread that I use for this recipe is Smart Balance. Earth Balance could also be used. If you don’t need this recipe to be dairy-free you can use butter and then regular milk to replace the almond milk.
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.
How to Store Gluten-Free Blueberry Coffee Cake:
After it is completely cooled, cover tightly with plastic wrap or aluminum foil. It can be left on the counter for 3-4 days. You can also freeze the coffee cake for up to 3 months.
More Gluten-Free Recipes You’ll Love:
Cinnamon Coffee Cake with Streusel Topping
Old-Fashioned Apple Cobbler
Easy Peach Cobbler
Chocolate Lava Cake
Pumpkin Chocolate Chip Muffins
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 teaspoon baking powder
1/2 teaspoon salt
3/4 sugar
1/2 cup buttery spread, softened* (Smart Balance or Earth Balance)
2 eggs
1 1/2 teaspoons vanilla
1/2 cup almond milk
2 teaspoons apple cider vinegar
2 cups blueberries, fresh or frozen
Streusel:
1/2 cup gluten-free flour
1/3 cup sugar
4 tablespoons buttery spread, cold
1 teaspoon cinnamon
1/4 teaspoon 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 buttery spread 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
*To soften buttery spread simply leave on the counter for 10 minutes to come to room temperature.
**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.
Keywords: gluten-free blueberry coffee cake, blueberries, gluten-free breakfast, gluten-free desserts, gluten-free recipes
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
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.
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.