You can use fresh or frozen blueberries in this yummy gluten-free blueberry coffee cake. This is the first gluten-free coffee cake recipe I ever perfected.
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 gluten-free blueberry coffee cake all year! I mean, who wouldn’t want gluten-free blueberry cake for breakfast?
Gluten-free 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. More time in the oven, but less time to prepare! I can get the whole kitchen cleaned up while this bakes.
You can use fresh or frozen blueberries in this yummy gluten-free 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.
If your berries bleed, it doesn’t affect the taste or consistency, but doesn’t look quite as pretty. You also may need to bake just an extra few minutes when using the frozen berries, as sometimes they’ll keep the batter around them gooey.
How to make this gluten-free blueberry coffee cake:
The video will show you how to make this, but basically, you’ll make the batter, stir in the blueberries, then scoop into a greased pan. Spread the batter out. Make the topping and spread it on top of the batter. Then bake!
After the gluten-free blueberry cake bakes for 40-45 minutes, the top should be brown and a toothpick inserted in the center should come out clean or with crumbs only, not wet batter.
Here’s a look at the finished gluten-free coffee cake:
Can you make this coffee cake dairy-free?
Yes – just follow the substitutions below for the buttermilk and butter!
Notes on ingredients and substitutions for this gluten-free coffee cake:
- Flour: As always, I only recommend baking with a good quality all-purpose gluten-free flour blend. All flour blends are not created equal! I recommend avoiding flour blends that contain any bean flours or that are primarily rice flour, as you’ll get a more gritty result. This recipe, like pretty much all of my recipes, has been tested with successful results with gfJules gluten-free flour and King Arthur Measure for Measure Gluten-free Flour, and Gluten Free Mama’s Almond Flour Blend and I recommend any of those. Two other flour blends that I’ve been testing some (but not this recipe yet) with good results are Cup4Cup and Pamela’s.
- Xanthan gum: If the gluten-free flour blend you use already has xanthan gum or guar gum in it, then omit the xanthan gum called for in this recipe. I use this xanthan gum with the flour blends that don’t already have it, but it’s only needed with the flour in the cake portion, not in the topping.
- Buttermilk: Buttermilk makes these tender. If you can’t have dairy, you can make your own dairy-free buttermilk substitute by placing 2 teaspoons of lemon juice in a one-cup measuring cup, then filling to the one-cup line with your favorite dairy-free milk alternative.
- Butter: You can substitute with your preferred butter alternative.
- Sugar in topping: I’ve made the topping with white sugar and also with brown sugar, and have found that I do prefer it with brown sugar but you can definitely use either.
Use the rest of those blueberries in these other gluten-free blueberry recipes! First up, these easy mini blueberry tarts from my friend Megan, that are gluten-free and vegan. Or these amazing looking gluten-free blueberry crumb bars.
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!
If you have a chance to make this gluten-free blueberry coffee cake, come back and let me know by giving it a 5 star rating and a comment!
Gluten-free Blueberry Coffee Cake Recipe:
- 2 cups good gluten-free flour *
- 3/4 tsp. xanthan gum*
- 2 tsp. baking powder
- 1/2 tsp. salt
- 3/4 cup sugar
- 1/4 cup salted butter, softened
- 1 large egg
- 1 tsp. vanilla
- 1/2 cup buttermilk
- 1-2 cups fresh or frozen blueberries (depending on how many you like in yours!)
- 1/3 cup brown sugar
- 1/2 cup gluten-free flour
- 1 tsp. cinnamon
- 1/4 cup (1/2 stick) salted butter
- In a medium sized bowl, whisk together the gluten-free 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 buttermilk 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. Batter will be very thick.
- 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.
- Spread the batter into a well-greased 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.
- Once cooled, remove from the pan onto a cake plate or serving platter to slice and serve.
See blog post for recommended flour blends.
*If using a flour blend that already includes xanthan or guar gum, then omit the xanthan called for in the recipe.
You can use fresh or frozen blueberries in this yummy gluten-free 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.
I've made the topping with white sugar and also with brown sugar, and have found that I do prefer it with brown sugar. You can definitely use either.
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I adapted this recipe from a blog called Becky Bakes (no longer online), where she shared a Blueberry Buckle recipe.
I hope you and your family enjoy this gluten free coffee cake as much as my family does!