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Gluten-Free Blueberry Coffee Cake
4.8 from 15 votes

Gluten-Free Blueberry Coffee Cake

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

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

Ingredients

Blueberry Coffee Cake:
  • 2/3 cup coconut oil melted, or butter
  • 2 egg
  • 1 tsp vanilla extract pure
  • 1 1/2 cups all-purpose flour gluten-free
  • ½ cup granulated cane sugar
  • 1 1/2 tsp baking powder
  • ½ tsp salt sea salt
  • 1 cup blueberries fresh
Cinnamon Streusel Topping:
  • 1 cup pecans or walnuts
  • 3 Tbsp coconut oil melted
  • 2 Tbsp granulated cane sugar
  • 1 Tbsp ground cinnamon
  • Pinch salt sea salt

Instructions

    Cup of Yum
  1. Preheat the oven to 350 degrees Fahrenheit and line a 8” x 8” square baking pan with parchment paper.
  2. 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.
  3. Whisk together the melted coconut oil, eggs, and pure vanilla extract in a large bowl until creamy (wet ingredients).
  4. In a separate medium bowl, stir together the gluten-free all-purpose flour, sugar, baking powder, and sea salt (dry ingredients).
  5. Pour the flour mixture into the bowl with the wet ingredients and stir until completely combined and a thick, oily dough forms.
  6. Gently stir in the blueberries.
  7. 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).
  8. Sprinkle half of the nutty streusel topping over the batter.
  9. 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.
  10. 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.
  11. 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

Nutrition Information

Serving 1Slice (of 9) Calories 338kcal (17%) Carbohydrates 35g (12%) Protein 4g (8%) Fat 21g (32%) Fiber 3g (12%) Sugar 15g (30%)

Nutrition Facts

Serving: 9 Servings

Amount Per Serving

Calories 338

% Daily Value*

Serving 1Slice (of 9)
Calories 338kcal 17%
Carbohydrates 35g 12%
Protein 4g 8%
Fat 21g 32%
Fiber 3g 12%
Sugar 15g 30%

* Percent Daily Values are based on a 2,000 calorie diet.