Introducing the Gluten-Free Blueberry Coffee Cake, a delightful treat bursting with juicy blueberries and topped with a crispy, sweet, and salty streusel. This recipe is perfect for breakfast, brunch, or dessert and is suitable for both vegans and those on a gluten-free diet.
Why You’ll Love This Recipe:
Indulge in a fluffy, moist cake packed with juicy blueberries—perfect for satisfying your sweet tooth.
This recipe is vegan, dairy-free, and gluten-free, catering to various dietary needs.
Made with simple ingredients like gluten-free flour, frozen blueberries, and non-dairy milk.
Sweetened with coconut sugar for a touch of unrefined sweetness.
Topped with a delightful streusel for a crunchy texture.
Enjoy it warm alongside a steaming cup of coffee for the ultimate treat.
Helpful Tips and Tricks:
Ensure the wet ingredients are thoroughly mixed before adding the dry ingredients.
Feel free to use any baking pan you have on hand, whether it’s a loaf pan, cupcake pan, or bundt pan. Just adjust the baking time accordingly.
To test if the cake is done, insert a toothpick into the center; if it comes out clean, it’s ready.
Fresh or frozen blueberries both work well in this recipe.
Frequently Asked Questions:
Can I use all-purpose flour instead of gluten-free flour?
Yes, you can use all-purpose flour as a substitute.
What about almond flour?
While almond flour isn’t a 1:1 substitute, you can follow this recipe and add blueberries instead of chocolate chips.
Why is it called coffee cake when there’s no coffee in it?
Coffee cakes in the US typically don’t contain coffee; they’re named because they pair wonderfully with a cup of coffee. However, you can add instant coffee if desired.
Gluten Free Blueberry Coffee Cake
Ingredients
For the Coffee Cake:
- 1.5 cups non-dairy milk or regular milk
- 1/2 cup plant-based yogurt or regular yogurt
- 1 cup coconut sugar or cane sugar or monk fruit sweetener
- 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
For the Streusel Topping:
- 1/4 cup vegan or regular butter melted
- 1/3 cup coconut sugar or cane sugar, brown sugar, or monk fruit sweetener
- 1/4 tsp sea salt
- 1/2 cup gluten-free flour such as Bob’s Red Mill 1:1, or all-purpose flour if not gluten-free
Instructions
- Preheat oven to 375°F and line an 8×8 baking dish with parchment paper.
- In a bowl, mix together non-dairy milk, yogurt, vanilla extract, and coconut sugar.
- Add gluten-free flour, baking powder, baking soda, cinnamon, and salt. Stir until well combined.
- Fold in the blueberries, then transfer the batter to the prepared baking dish.
- In a small bowl, mix together melted butter, coconut sugar, salt, and gluten-free flour to make the streusel topping.
- Sprinkle the streusel mixture over the batter, then press down slightly.
- Bake for 40-45 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool for 20 minutes before slicing.
- Serve as is or with powdered sugar icing or whipped honey.
Notes
- Ensure the wet ingredients are thoroughly mixed before adding the dry ingredients.
- Feel free to use any baking pan you have on hand.
- Test the cake’s doneness by inserting a toothpick into the center.
- Fresh or frozen blueberries both work well in this recipe.