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Gluten Free Blueberry Coffee Cake

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

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 8x8 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.