Gluten-Free Blueberry Coffee Cake (Dairy-Free)

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.

The all-purpose gluten-free flour mix that I use is Better Batter. It can be purchased on Amazon or on the Better Batter website. This is not a sponsored post, I just really like this flour blend. I’ve had consistently good results using it.

Other gluten-free flour blends that are popular are Pillsbury Gluten-Free Flour and King Arthur’s Gluten-Free 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)

★★★★★ 5 from 1 reviews

• Author: MamaShire
• 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

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Description

Enjoy this delicious blueberry coffee cake served with coffee, tea, or brunch.

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Scale 1x2x3x

Ingredients

2 cups + 1 tablespoon (separated) gluten-free flour mix (I use Better Batter Gluten-Free Flour)
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 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

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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.

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Notes

*To soften buttery spread simply leave on the counter for 10 minutes to come to room temperature.

Keywords: gluten-free blueberry coffee cake, blueberries, gluten-free breakfast, gluten-free desserts, gluten-free recipes