It is blueberry season around here and I’m loving finding big containers of blueberries on sale. I stock up this time of year and freeze several pounds of blueberries so that I can make smoothies, muffins, and this delicious blueberry coffee cake all year! Coffee cake is such a fun treat to make as it feels just a little fancier than muffins, yet is even easier to make than muffins are. If you have a brunch, baby shower, or other get-together coming up, this coffee cake is the perfect food to bring. My kids love this cake as much as I do. Just now, my 9 year-old saw me posting this and begged me to make this again soon!
You can use fresh or frozen blueberries in this yummy coffee cake. If using frozen, you’ll want to keep frozen until ready to stir in, then stir only enough to mix them in, otherwise they’ll bleed blue all throughout your batter. It doesn’t affect the taste or consistency, but doesn’t look quite as pretty. You also may need to bake just an extra minute or two when using the frozen berries, as sometimes they’ll keep the batter around them pretty gooey.
I have made this with Gluten Free Mama’s Almond Blend All Purpose Gluten-Free Flour each time I have made it, but you can feel free to use your favorite flour blend. If you are new to my site, see my recommendations about good all-purpose flour blends. Stay away from the flours made with beans or gritty rice and you’ll enjoy this cake!
I adapted this recipe from the blog Becky Bakes, where she shared this Blueberry Buckle. I’ve just made a few changes to make it gluten-free, as well as using buttermilk and a few less blueberries than her original recipe. She has some great recipes on her blog, though she isn’t adding new recipes anymore.
If you have a chance to make this, come back and let me know!
- 2 cups good gluten-free flour (I used Gluten Free Mama’s Almond Blend)
- 1 tsp. xanthan gum (omit if your flour contains xanthan already)
- 2 tsp. baking powder
- ½ tsp. salt
- ¾ cup sugar
- ¼ cup salted butter
- 1 large egg
- 1 tsp. vanilla
- ½ cup buttermilk or milk
- 1-2 cups fresh or frozen blueberries (depending on how many you like in yours!)
- ⅓ cup brown sugar
- ½ cup gluten-free flour
- 1 tsp. cinnamon
- ¼ cup (1/2 stick) salted butter
- In a medium sized bowl, whisk together the flour, xanthan gum, baking powder, and salt until blended.
- In the bowl of your electric mixer, cream together the sugar, butter, egg and vanilla.
- Alternately add in the milk and the flour mixture into the creamed sugar mixture. Stir only enough to blend together, don’t over-mix. Fold in the blueberries gently, with a rubber spatula.
- In a small bowl or in your food processor, mix the brown sugar, flour, and cinnamon. Cut in the butter with knives or pastry cutter (or pulse option on food processor) until it is crumbly and butter pieces are pea-sized or smaller.
- Pour the batter into a well-greased and floured 9″ cake pan or pie plate. Sprinkle the topping over the batter.
- Bake at 375° for 40-45 minutes or until a toothpick comes out clean.
- Serve from the pan, or once cooled, remove from the pan onto a cake plate or serving platter.
Note: Some links in this post are my referral links. Read my disclosure policy here.