A tender and easy to make gluten-free and paleo blueberry coffee cake, studded with juicy berries and topped with a crisp 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 and paleo 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 streusel 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!
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