Gluten Free Blueberry Coffee Cake
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Why You’ll Love This Recipe
- Gluten Free Blueberry Coffee Cake is fluffy, moist and full of blueberries.
- As written, this recipe is vegan, dairy free, and gluten free.
- It’s made with simple ingredients like gluten free flour, frozen blueberries and non-dairy milk.
- This recipe is made with coconut sugar so it’s unrefined.
- Topped with a sweet and salty streusel crunchy topping.
- Enjoy warm and as is with a cup of coffee.
- If you loved this recipe, be sure to check out my vegan and gluten free chocolate chip banana bread coffee cake.
Ingredients And Substitutions
These are the main ingredients and substitutions for Gluten Free Blueberry Coffee Cake. Scroll down to the recipe card for a full list of ingredients and instructions.
To keep this recipe dairy free, use a dairy free milk like almond milk, coconut milk, oat milk or cashew milk. Otherwise, you can use dairy milk.
I used coconut milk yogurt, however any type of dairy free or dairy yogurt will work.
Baking powder and baking soda will work together to help this loaf rise and have a fluffy texture.
Salt helps to balance out all the flavors.
Vanilla extract adds flavor to any baked good.
Coconut sugar is an unrefined natural sweetener that I love to use in my recipes, alternatively you can use cane sugar, monk fruit sweetener or even brown sugar.
To keep this recipe gluten free, use a gluten free 1:1 flour such as Bob’s Red Mill or King Arthurs. Otherwise, you can use all purpose flour. Alternatively, you can use oat flour.
Use fresh or frozen blueberries.
The streusel topping is made with melted vegan butter, but you can also use regular butter if you are not vegan.
How To Make
ONE: In a bowl, mix together to almond milk, yogurt, vanilla extract and coconut sugar.
TWO: Next, add in the flour, baking powder, baking soda, and salt.
THREE: Fold in the frozen blueberries and then add the batter to a prepared 8×8 baking dish.
FOUR: In a small bowl, mix together the melted butter, coconut sugar, salt and gluten free flour.
FIVE: Add crumbles to the top of the batter and press down slightly but firmly and bake.
SIX: Let cool for 20 minutes and then slice into. Enjoy as is, or serve with powdered sugar icing.
Tips And Tricks
Mix together the wet ingredients fully before adding in the dry ingredients.
Feel free to use any type of pan to bake this coffee cake such as a loaf pan, cup cake pan, bundt pan, etc. The baking time will vary though depending on the pan that you use.
You know your coffee cake is done baking when a toothpick inserted in the center comes out clean.
Use fresh or frozen blueberries.
How To Serve And Store
Serve this Gluten Free Blueberry Coffee Cake warm and enjoy with a cup of coffee.
If you want it to be a little sweeter, add on a powdered sugar icing which is 1/4 cup of powdered sugar and a splash of almond milk.
Store coffee cake in an airtight container on the counter and enjoy within 3-4 days. Alternatively, coffee cake can be stored in the fridge and enjoyed within 5-7 days.
Taste And Texture
This Gluten Free Blueberry Coffee Cake is sweet, slightly salty and filled with bursting blueberries.
The texture of this gluten free coffee cake is soft, fluffy and chewy with a crunchy topping.
Frequently Asked Questions
Almond flour isn’t a 1:1 substitute, however, you can follow this coffee cake recipe and add blueberries in instead of chocolate chips.
Most coffee cakes here in the US don’t actually have coffee in them. It’s called coffee cake because it tastes amazing with a cup of coffee. However, if you want coffee in it, simply add in some instant coffee, about 2 tsp- 1 tbsp depending on how strong of a flavor you’d prefer.
Other Recipes You May Like
- Banana Bread Coffee Cake
- Coffee Cake Cookies
- Dairy Free Blueberry Muffins
- Brown Butter Blueberry Muffins
- Lemon Ricotta Blueberry Pancakes
If you make these Gluten Free Blueberry Coffee Cake, I would really appreciate a comment and rating down below, under the recipe card. Don’t forget to take a picture and tag me over on Instagram, Tiktok or Pinterest!
The blueberries in this really took it to the next level! SO GOOOOOD!
AMAZING! So glad you liked it! xx
I just made this and it’s so amazingly DELICIOUS! I ate almost half before it cooled off and my family loved it too! Thank you for the recipe.
LOVE TO HEAR IT!
Wow every freaking thing you make is so good!! This was fluffy, sweet and had the yummiest topping
amazing! so happy you enjoyed it!
I made this today and it was basically still raw, so I baked it longer and it was still bad. I’m not sure how you got an edible texture.
Hi Cameron, that’s strange! how long did you bake it for? Oven temperatures vary, but you should always insert a toothpick in the center and once it comes out clean then it’s done baking.