Gluten-Free Blueberry Coffee Cake

The gluten-free blueberry 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 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.  Here’s what you’ll need:

Ingredient Notes:

(Here are a few notes about the ingredients you’ll need for this recipe.  As always find the full list of ingredients and directions in the recipe card at the bottom of the post.)

For the Blueberry Cake:

• Coconut Oil – Use either refined or un-refined coconut oil.
• Maple Syrup – Use a light colored maple syrup.
• Coconut Milk – Use regular canned coconut milk.
• Vanilla Extract – Use a good quality vanilla extract.
• Eggs – You’ll need 2 large eggs at room temperature.
• Almond Flour – Use a fine blanched almond flour.
• Coconut Flour – A little coconut flour helps to absorb excess moisture in the batter.
• Baking Powder – Use a grain-free baking powder if needed.
• Blueberries - Use fresh blueberries.

For the Streusel Topping:

• Maple Sugar – You’ll need maple sugar or you can substitute coconut sugar.
• Arrowroot – You’ll need arrowroot starch.
• Maple  Syrup – Use a light colored maple syrup.
• Coconut Oil – Use either refined or un-refined coconut oil.
• Almonds – Use raw almonds.

How to Make a Gluten-Free Blueberry Cake:

(Here are the basic steps and some helpful tips on how to make the recipe.  Find the full directions in the recipe card at the bottom of the post.)

1. To make the streusel topping you’ll combine the maple sugar, and arrowroot in a bowl and stir in the maple syrup, melted coconut oil and chopped almonds to create a crumbly mixture.
2. To make the cake you’ll whisk together the melted coconut oil, maple syrup, coconut milk, and vanilla extract in a large bowl, then add the eggs and beat until well combined. Stir in almond flour, coconut flour, baking powder and pour the batter into a prepared pan.
3. Sprinkle blueberries evenly over batter, crumble the streusel topping evenly over batter and bake until golden around the edges and set in the center. Transfer to a wire rack and cool completely before cutting and serving.

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

More Blueberry Recipes:

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