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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

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

Find it online: https://theglowandglowclub.com/gluten-free-coffee-cake/