Gluten-Free Blueberry Coffee Cake

Name: Gluten-Free Blueberry Coffee Cake
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 9 Servings
Ingredients: 2/3 cup Coconut oil or butter; 2 eggs; 1 tsp pure vanilla extract; 1 1/2 cups gluten-free all-purpose flour; ½ cup granulated cane sugar*; 1 1/2 tsp baking powder; ½ tsp sea salt; 1 cup fresh blueberries; 1 cup raw pecans or walnuts; 3 Tbsp coconut oil; 2 Tbsp granulated cane sugar*; 1 Tbsp ground cinnamon; Pinch sea salt

User Reviews

4.8

15 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
55 mins
Servings
9 Servings
Calories
338 kcal
Course
Breakfast
Cuisine
American

Gluten-Free Blueberry Coffee Cake

Tyler Espinosa

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Light, fluffy, moist gluten-free Blueberry Coffee Cake is a lovely breakfast or snack with amazing streusel topping. Your morning coffee's best sidekick!

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Ingredients

Servings

Blueberry Coffee Cake:

2/3 cup Coconut oil or butter melted
2 eggs
1 tsp pure vanilla extract
1 1/2 cups gluten-free all-purpose flour
½ cup granulated cane sugar*
1 1/2 tsp baking powder
½ tsp sea salt
1 cup fresh blueberries

Cinnamon Streusel Topping:

1 cup raw pecans or walnuts
3 Tbsp coconut oil melted
2 Tbsp granulated cane sugar*
1 Tbsp ground cinnamon
Pinch sea salt

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Instructions

Preheat the oven to 350 degrees Fahrenheit and line a 8” x 8” square baking pan with parchment paper.
In a small bowl or measuring cup, stir together the ingredients for the nutty streusel topping until well-combined. Set aside until ready to use.
Whisk together the melted coconut oil, eggs, and pure vanilla extract in a large bowl until creamy (wet ingredients).
In a separate medium bowl, stir together the gluten-free all-purpose flour, sugar, baking powder, and sea salt (dry ingredients).
Pour the flour mixture into the bowl with the wet ingredients and stir until completely combined and a thick, oily dough forms.
Gently stir in the blueberries.
Transfer half of the coffee cake batter to the parchment lined pan and gently press it into an even layer (I use a fork or my hands for this step).
Sprinkle half of the nutty streusel topping over the batter.
Transfer the remaining cake batter on top and press it into an even layer (I find this is easiest to do with my hands). Similarly, sprinkle the rest of the remaining streusel topping on top.
Bake on the center rack of the preheated oven for 30 minutes. Remove the coffee cake from the oven, cover it in foil, and bake for another 15 to 20 minutes, until the cake feels firm when gently poked and tests clean.
Remove the coffee cake from the oven and allow it to cool to room temperature before slicing and serving. Note: slicing the cake before it cools will guarantee a lot of crumbling.

Notes

*You can use sugar-free sweetener, brown sugar, maple sugar or coconut sugar in place of cane sugar.
Measure the coconut oil in the melted amount, not the softened/solid amount