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
Ingredients
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
Instructions
- 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!