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.

slice of gluten-free blueberry coffee cake served with with a cup of coffee.

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.

Gluten-Free Coffee Cake 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).

ingredients for making gluten free coffee cake.
  • 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.

Please see the full recipe card at the end of this post for the exact measurements.

Recipe Steps

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

process shots for gluten free 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.

Please 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.

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.

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

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

  • 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

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.

Can I use frozen blueberries instead of fresh?

Yes, you can use either fresh or frozen blueberries in this recipe.

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

More Gluten-Free Brunch Recipes You Might Like

Or, check out my entire list of gluten and dairy-free breakfasts, all made with wholesome ingredients.

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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

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5 from 1 review

Print Recipe

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 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 (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.

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.

Nutrition

  • Serving Size: 1/12 of recipe
  • Calories: 365
  • Sugar: 16.1 g
  • Sodium: 137.1 mg
  • Fat: 17.1 g
  • Saturated Fat: 11.8 g
  • Carbohydrates: 49.3 g
  • Fiber: 1.8 g
  • Protein: 4.1 g
  • Cholesterol: 46.5 mg

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About the Author: Carrie Forrest has a master’s degree in public health with a specialty in nutrition and is studying to be a holistic nutritionist. She is a top wellness and food blogger with over 5 million annual visitors to her site. Carrie has an incredible story of recovery from chronic illness and is passionate about helping other women transform their health. Send her a message through her contact form.