Gluten-Free Blueberry Coffee Cake

An easy to make gluten-free blueberry coffee cake, bursting with berries and topped with a crumbly almond streusel.

Often times the best cake is the simplest cake.  An unfussy kind of cake that hardly takes any time to make and is welcome for any occasion; whether that be brunch, or with tea and coffee in the afternoon.  One that’s special enough to serve for a celebratory occasion (Mother's Day, baby shower perhaps?), but equally good for breakfast the next day like this gluten-free blueberry coffee cake.

You see when it comes to cake making, for me it’s all about ease and effortlessness because those are the kinds of cakes that get made and eaten over and over again.

As you probably can guess by now, I have a fondness for “everyday” cakes, and this blueberry coffee cake is another example of a simple but scrumptious cake that you don’t need a special occasion to enjoy.

The cake itself is golden and tender with a fluffy, muffin-like crumb that melts in your mouth.  You don’t need a stand mixer or even a handheld mixer to make it, just a bowl, and a whisk or wooden spoon.

Scattered throughout the cake are fresh, plump blueberries.  The blueberries are spread over the batter and gently sink into the cake as it bakes so you end up with a nice distribution of berries through the cake instead of a layer across the bottom like often happens with blueberry or fruit-filled cakes.

My favorite bit though has to be the topping.  Across the top sits a crisp almond streusel, which adds wonderful texture and a nutty, sweet finish; it’s the perfect complement to the buttery cake and juicy berries.

So grab a cup of coffee or tea and enjoy a piece!

More blueberry recipes:

• Mini Blueberry Tarts
• Baked Blueberry Pancake
• Pineapple Blueberry Smoothie

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Yield: 9

Gluten-Free Blueberry Coffee Cake

Prep Time: 20 minutes

Cook Time: 35 minutes

Total Time: 55 minutes

An easy to make gluten-free blueberry coffee cake, bursting with berries and topped with a crumbly almond streusel.

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Ingredients

For the streusel:

• 2 Tablespoons/18g maple sugar 
• 2 Tablespoons/16g arrowroot 
• 1 Tablespoon/15ml maple syrup
• 1 Tablespoon/15ml coconut oil, melted
• ½ cup/56g almonds, very finely chopped

For the cake:

• ¼ cup/60ml coconut oil, melted
• ¼ cup + 2 Tablespoons/90ml maple syrup
• ¼ cup/60ml coconut milk
• 1 teaspoon vanilla extract
• 2 large eggs, at room temperature
• ¾ cup/84g almond flour 
• 3 Tablespoons/20g coconut flour 
• 1 teaspoon grain-free baking powder 
• ¼ teaspoon fine sea salt
• 4oz/113g fresh blueberries

Instructions

1. Pre-heat oven to 350 degrees F. Line an 8-inch square baking pan with parchment and lightly grease. Set aside.

For the streusel:

1. Combine maple sugar, and arrowroot in a bowl. Stir in maple syrup and melted coconut oil and then the chopped almonds. Mix well until crumbly and set aside.

For the cake:

1. In a large bowl, whisk together melted coconut oil, maple syrup, coconut milk, vanilla extract. Add eggs and beat until well. Stir in almond flour, coconut flour, baking powder and salt until well combined.
2. Pour batter into prepared pan. Sprinkle blueberries evenly over batter.
3. Crumble streusel topping evenly over batter. Bake for 35 to 40 minutes, until golden around the edges and set in the center. Transfer to a wire rack and cool completely before cutting and serving.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Hain Baking Powder
• 
  Arrowhead Mills Organic Coconut Flour, Gluten Free, 16 Ounce Bag
• 
  Coombs Family Farms Organic Pure Maple Sugar, Original, 6 oz

Nutrition Information:

Yield:

9

Serving Size:

1
Amount Per Serving: Calories: 257Total Fat: 14gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 41mgSodium: 163mgCarbohydrates: 30gFiber: 1gSugar: 15gProtein: 5g

Nutritional information for recipes contained on this website, such as calories, fat, carbs, etc. are only estimates and are not guaranteed to be accurate.

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Sylvie

Sylvie Shirazi is the recipe developer and food photographer behind Gourmande in the Kitchen. For the last 10 years she's been making eating more healthfully easy and accessible with gluten-free, grain-free, paleo and vegan recipes that are free from processed ingredients.