This gluten-free blueberry cake is soft, tender, and topped with a crisp almond streusel. An easy, everyday gluten-free dessert perfect for brunch, breakfast, or tea time!
What Makes This the Best Gluten-Free Blueberry Cake?
If you're looking for a simple yet delicious gluten-free blueberry cake, this blueberry coffee cake is a must-bake. Made with almond flour, coconut flour, and naturally sweetened with maple syrup, this recipe is not only gluten-free but also refined sugar-free. It’s the perfect treat for brunch, baby showers, Mother’s Day, or an afternoon pick-me-up with a cup of tea or coffee.
The cake 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 are fresh, plump blueberries, but my favorite bit is 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.
Why You'll Love this Blueberry Coffeecake:
- ✔️ Gluten-Free & Grain-Free – Made with almond and coconut flour.
- ✔️ Naturally Sweetened – Uses maple syrup and maple sugar or coconut sugar.
- ✔️ Easy to Make – No mixer required!
- ✔️ Versatile – Great for breakfast, dessert, or special occasions.
- ✔️ Topped with Almond Streusel – A crunchy, nutty finish that pairs beautifully with juicy blueberries.
Ingredient Notes:
(Full recipe card with measurements is at the bottom of the post.)
For the Cake:
- Coconut Oil – Refined or unrefined, melted.
- Maple Syrup – Light-colored maple syrup adds subtle sweetness.
- Coconut Milk – Use full-fat canned coconut milk for richness.
- Vanilla Extract – Use pure vanilla for best flavor.
- Eggs – Two large eggs, room temperature.
- Almond Flour – Fine, blanched almond flour provides a tender crumb.
- Coconut Flour – Helps absorb moisture and improves structure.
- Baking Powder – Use a grain-free version if needed.
- Fresh Blueberries – Washed and dried.
For the Almond Streusel Topping:
- Maple Sugar or Coconut Sugar – Adds sweetness and caramel notes.
- Arrowroot Starch – Helps create a crumbly texture.
- Maple Syrup – Adds moisture and flavor.
- Coconut Oil – Melted and used to bind the topping.
- Raw Almonds – Chopped for crunch and nutty flavor.
How to Make a Gluten-Free Blueberry Cake:
Follow these simple steps for a tender, flavorful gluten-free cake:
1. Prepare the Almond Streusel
In a small bowl, combine maple sugar and arrowroot. Stir in maple syrup, melted coconut oil, and chopped almonds. Set aside.
2. Mix the Cake Batter
In a large bowl, whisk together melted coconut oil, maple syrup, coconut milk, and vanilla extract. Add the eggs and whisk until smooth. Stir in the almond flour, coconut flour, and baking powder until a smooth batter forms.
3. Assemble the Cake
Pour the batter into a greased or parchment-lined 8-inch round or square pan. Scatter the blueberries evenly over the top. Sprinkle the almond streusel evenly over the batter.
4. Bake and Cool
Bake in a preheated 350°F (175°C) oven for 35–40 minutes, or until the edges are golden and the center is set. Cool in the pan then transfer to a wire rack to cool completely before slicing.
Serving Suggestions
- Enjoy warm with coffee or tea.
- Serve with whipped coconut cream or Greek yogurt on the side.
Storage Tips
- Room Temp: Store in an airtight container for up to 2 days.
- Refrigerate: Keeps well in the fridge for up to 5 days.
- Freeze: Wrap slices individually and freeze for up to 2 months.
Whether you're looking for an addition to your brunch menu or a simple cake for afternoon snacking, this gluten-free blueberry coffee cake is a winner. So grab a cup of coffee or tea and enjoy a slice!
More Blueberry Recipes:
Gluten-Free Blueberry Coffee Cake
An easy to make gluten-free blueberry coffee cake, bursting with berries and topped with a crumbly almond streusel.
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
- Pre-heat oven to 350 degrees F. Line an 8-inch square baking pan with parchment and lightly grease. Set aside.
For the streusel:
- 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:
- 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.
- Pour batter into prepared pan. Sprinkle blueberries evenly over batter.
- 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.
Notes
Dietary Info:
Gluten-Free, Grain-Free, Vegetarian, Dairy-Free, Paleo
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Nutrition Information:
Yield:
9Serving Size:
1Amount 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.
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.
Nadia says
Seriously amazing. Can’t stop eating it!! I added half a teaspoon of almond extract which I highly recommend.
Sue says
So good. I made this a couple days ago and it was very good. I will mmake it again. Thanks
Luna says
I made this today. I loved it. This cake turned out really good. I would reduce the sugar next time. It was a bit sweet for my taste. but other than that it was delicious. Thank you!
[email protected] says
Looks So good! I have always been a sucker for the struesel topping...ad I still have some my hand picked North Idaho berries in the freezer from last summer....the last bag!! I'll try this one!
patricia says
Looks delicious. How fine are your almonds chopped......like almond meal?
Natalie says
This cake looks and sounds delicious! I love blueberries and almond together - such a treat!