Gluten Free Blueberry Coffee Cake
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 12 1x
- Category: Dessert
Ingredients
Scale
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.
