Gluten-Free Blueberry Coffee Cake

This Gluten-Free Blueberry Coffee Cake is the perfect recipe for a special brunch or breakfast. The light and fluffy cake is baked with juicy blueberries and finished with a sweet, crumbly pecan topping. This yummy recipe can also be made dairy-free.

When you want a special recipe for Sunday brunch, Mother’s Day, Easter, or any other day, then you’ve got to try this delicious fluffy coffee cake recipe. Gluten-free flour makes this recipe ideal for anyone needing to avoid gluten.

This recipe can also made dairy-free for people who have dairy sensitivities. See my article with tips for getting started on a gluten-free and dairy-free diet.

So, grab a cup of coffee and enjoy this gluten-free breakfast recipe.

Key Ingredients

Here are some of the main ingredients for the cake.

You’ll also need additional ingredients for the topping (see the recipe card at the end of this post for the complete ingredient list).

Gluten-free flour makes the base of this yummy blueberry coffee cake. I used Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour.

Eggs and milk are also essential to making a fluffy cake. You can use plant milk like unsweetened almond milk if you are on a dairy-free diet.

Maple syrup adds sweetness to the cake.

Coconut oil or butter is needed. You can choose either option depending on whether or not you consume dairy.

Recipe Steps

Let me run through the steps to making this Gluten-Free Blueberry Coffee Cake.

Step One

The first step to making this gluten-free coffee cake is to combine the dry ingredients in a mixing bowl and fold in the blueberries.

As always, please do see the recipe card at the end of this post for the exact ingredients and measurements.

Step Two

Next, in another bowl, combine the wet ingredients.

Pour the wet ingredients into the dry ingredients and stir to combine.

Step Three

Pour the batter into your baking dish.

Step Four

Now, make the crumble topping by mixing together the crumble ingredients.

Use your a spatula to spread the crumble topping over the top of the batter in the baking dish.

Step Five

Then, place the baking dish in the oven and bake for 45 minutes, or until a toothpick inserted into the center of the coffee cake comes out clean.

Let the coffee cake cool slightly before cutting it and serving.

I am so excited for you to try this recipe for your family!

Recipe Tips & Substitutions

• Use a pre-made gluten-free baking mix that has a blend of ingredients including xantham gum for the best results. I use Bob’s Red Mill gluten-free flour.
• If you aren’t dairy-free, you can use regular butter instead of coconut oil for this recipe.
• You can use fresh or frozen blueberries in this recipe.

Recipe FAQs

Other Gluten-Free Brunch Recipes You Might Like

• Air Fryer Blueberry Muffins
• Healthy Hot Chocolate
• Sweet Potato Apple Breakfast Hash
• Vitamix Blended Orange Juice
• Matcha Coffee
• Gluten-Free Pink Waffles

Or, check out my entire list of clean eating breakfast recipes, all made with wholesome ingredients.

Best Coffees to Go With Coffee Cake

7+ Best Organic Decaf Coffee Brands

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Best Organic Coffee for 2022 (Whole, Ground, & Pods)

Best Instant Decaf Coffee for 2022

I hope you make this recipe! If you do, please leave a comment and a starred review below.

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Gluten-Free Blueberry Coffee Cake

★★★★★

5 from 1 reviews

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This Gluten-Free Blueberry Coffee Cake is the perfect recipe for a special brunch or breakfast. The light and fluffy cake is baked with juicy blueberries and finished with a sweet, crumbly topping. This yummy recipe can also be made dairy-free.

• Total Time: 1 hour
• Yield: 12 1x

Ingredients

Units USM Scale 1x2x3x

For the Cake:

• Nonstick cooking spray
• 2 1/4 cups gluten free flour (I used Bob’s Red Mill 1-to-1 Baking Flour)
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon sea salt
• 1 cup frozen or fresh blueberries
• 3 eggs, beaten
• 2/3 cup maple syrup
• 3/4 cup unsweetened almond milk (use regular milk if you aren’t on a dairy-free diet)
• 1/2 cup coconut oil, melted (use melted butter if you don’t need to avoid dairy)
• 1 teaspoon vanilla extract
• 1 teaspoon lemon zest
• 2 tablespoon lemon juice

For the crumble topping:

• 3/4 cup gluten-free flour
• 1/4 cup coconut sugar
• 1 teaspoon cinnamon
• 1/4 cup coconut oil, melted (use melted butter if you don’t need to avoid dairy)
• 1/3 cup chopped pecans

Instructions

1. Preheat your oven to 350° F. Spray a square baking dish with nonstick cooking spray.
2. In a large mixing bowl, combine 2 ¼ cups of the flour, baking powder, baking soda, and sea salt. Stir to combine and then fold in the blueberries. Set the bowl aside.
3. Next, in a medium mixing bowl, combine the eggs, maple syrup, almond milk, coconut oil, vanilla extract, lemon zest, and lemon juice. Stir to combine.
4. Pour the wet ingredients into the dry ingredients and stir to combine. Pour the batter into your baking dish.
5. To make the crumble topping, combine the remaining ¾ cup of flour, coconut sugar, cinnamon, coconut oil, and pecans in a medium bowl. Stir to combine. Use a spatula to spread the crumble topping over the top of the batter in the baking dish.
6. Then, place the baking dish in the oven and bake for 45 minutes, or until a toothpick inserted into the center of the coffee cake comes out clean.
7. Let the coffee cake cool for a few minutes before serving warm or at room temperature.

Equipment

Bob’s gluten-free baking flour

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Notes

1. Use a pre-made gluten-free baking mix that has a blend of ingredients including xantham gum for the best results. I use Bob’s Red Mill 1-to Gluten-Free Baking Flour.
2. If you aren’t dairy-free, you can use regular butter instead of coconut oil for this recipe.
3. To make this recipe vegan, use an egg replacer for the three eggs.

• Author: Carrie Forrest, MPH in Nutrition
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Category: Dessert
• Method: Oven
• Cuisine: American
• Diet: Gluten Free

Keywords: coffee cake made with gluten free flour, blueberry coffee cake recipe

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