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Decadent gluten-free blueberry coffee cake.

Gluten-Free Blueberry Coffee Cake (Dairy-Free)

  • 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


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



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

1/2 cup gluten-free flour
1/3 cup sugar
4 tablespoons buttery spread, cold
1 teaspoon cinnamon
1/4 teaspoon salt


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.


*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