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 recipe is also made without dairy.

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slice of blueberry coffee cake served with with a cup of coffee

When you want a special recipe for 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 is 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.

ingredients for gluten free blueberry coffee cake with labels

Recipe Steps

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.

I use Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour.

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. Pour the batter into your baking dish.

process shots for gluten free coffee cake with blueberries

Step Three

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

photo with labeled ingredients for gluten free crumble topping

Step Four

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

process shots for gluten free coffee cake crumble topping

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.

Step Six

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

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

baked gluten free coffee cake with a slice cut out of it

Pro Tips

  • 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.

FAQs

What kind of gluten-free flour do you recommend?

I use Bob’s Red Mill 1-to Gluten-Free Baking Flour.

Can I leave out the blueberries?

Yes, you can!

Can this recipe be made vegan?

Yes, you would just have to use an egg replacer to replace the three eggs.

Other Gluten-Free Brunch Recipes You Might Like

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

overhead shot of coffee cake served with a mug of hot coffee

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

And, consider following me on social media so we can stay connected. I’m on Facebook, Pinterest, Instagram, and YouTube!

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slice of gluten free coffee cake on a plate

Gluten-Free Blueberry Coffee Cake

★★★★★

5 from 1 reviews
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Description

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.

Ingredients

Scale

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
  • ½ cup coconut oil, melted
  • 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
  • ¼ cup coconut oil, melted
  • 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.

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.
  • Category: Dessert
  • Method: Oven
  • Cuisine: American

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

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