Blueberry Coffee Cake

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This Gluten Free Blueberry Coffee Cake is loaded with juicy blueberries and topped with a crunchy, sweet and salty streusel. It’s perfect for breakfast, brunch, or dessert, and it’s both vegan and gluten free!

Reasons to Love This Recipe:

  • This coffee cake is fluffy, moist, and bursting with blueberries.
  • It’s vegan, dairy-free, and gluten-free, made with simple ingredients like gluten-free flour, frozen blueberries, and non-dairy milk.
  • Sweetened with coconut sugar for a touch of natural sweetness.
  • Topped with a delightful sweet and salty streusel for extra crunch.
  • Enjoy it warm with a cup of coffee for a cozy treat.
  • If you enjoyed this recipe, you might also like my vegan and gluten-free chocolate chip banana bread coffee cake.

Helpful Tips:

  • Fully mix the wet ingredients before adding the dry ingredients.
  • You can use any type of pan to bake this coffee cake, such as a loaf pan or bundt pan, but adjust the baking time accordingly.
  • To check if it’s done, insert a toothpick into the center; it should come out clean.
  • Fresh or frozen blueberries work well in this recipe.

Frequently Asked Questions:

  • Can I use all-purpose flour instead of gluten-free flour? Yes, you can!
  • Can I use almond flour? Almond flour isn’t a direct substitute, but you can try adding blueberries instead of chocolate chips in the recipe.
  • Why is it called coffee cake if it doesn’t have coffee? In the US, most coffee cakes don’t contain coffee; they’re simply cakes that pair well with coffee. However, you can add instant coffee for flavor if you like.

Blueberry Coffee Cake

Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Dessert
Servings 12


Coffee Cake:

  • 1.5 cups non-dairy milk or regular
  • 1/2 cup plant-based yogurt or regular
  • 1 cup coconut sugar or cane sugar
  • 1 tsp vanilla extract
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp sea salt
  • 2.5 cups gluten-free 1:1 flour or all-purpose flour
  • 1/2 tsp cinnamon
  • 1 cup fresh or frozen blueberries

Streusel Topping:

  • 1/4 cup vegan or regular butter melted
  • 1/3 cup coconut sugar or cane sugar
  • 1/4 tsp sea salt
  • 1/2 cup gluten-free flour or all-purpose flour


  • Preheat oven to 375°F and line an 8×8 baking dish with parchment paper.
  • In a bowl, mix together the non-dairy milk, yogurt, vanilla extract, and coconut sugar.
  • Add the gluten-free flour, baking powder, baking soda, cinnamon, and salt. Mix well.
  • Fold in the blueberries, then pour the batter into the prepared baking dish.
  • In a small bowl, mix together the melted butter, coconut sugar, salt, and gluten-free flour to make the streusel topping.
  • Sprinkle the streusel over the batter, then bake for 40-45 minutes until a toothpick inserted in the center comes out clean.
  • Let it cool for 20 minutes before slicing.
  • Enjoy as is or serve with powdered sugar icing or whipped honey!

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