You can use fresh or frozen blueberries in this delicious gluten-free blueberry coffee cake. This was the first gluten-free coffee cake recipe I perfected and it remains a favorite for breakfast, brunch, or any gathering.
Blueberry season is a great time to stock up. I buy extra containers on sale and freeze several pounds so I can make smoothies, muffins, and this coffee cake year-round. It’s a lovely alternative to muffins — it looks a little fancier but takes less hands-on time. While it bakes you can clean up the kitchen or relax.
You can use fresh or frozen blueberries. If using frozen berries, keep them frozen until you stir them into the batter and fold gently so they don’t bleed throughout the batter. If some bleeding occurs it won’t affect taste, but it may affect appearance and could require an extra few minutes of baking since frozen berries can keep nearby batter slightly underbaked.
How to make this gluten-free blueberry coffee cake
The process is straightforward: make the batter, fold in the blueberries, spread the batter into a greased pan, add the crumb topping, and bake. A short video originally demonstrated the steps, but the written instructions below include everything you need.
Bake the cake for about 40–45 minutes at 375°F (190°C). The top should be golden brown and a toothpick inserted in the center should come out clean or with only crumbs, not wet batter.
Can you make this coffee cake dairy-free?
Yes. Substitute the buttermilk and butter with dairy-free alternatives. For a buttermilk substitute, combine 2 teaspoons lemon juice with dairy-free milk to reach 1 cup and let it sit briefly. Use your preferred dairy-free butter alternative in the batter and topping.
Notes on ingredients and substitutions
- Flour: Use a good-quality all-purpose gluten-free flour blend. Avoid blends made primarily from rice or those containing bean flours, which can create a gritty texture. This recipe has tested well with several popular blends; choose one you trust.
- Xanthan gum: If your flour blend already contains xanthan or guar gum, omit the added xanthan called for in the recipe. The xanthan is only needed in the cake portion, not the topping.
- Buttermilk: Buttermilk helps keep the cake tender. For a dairy-free option, make a dairy-free “buttermilk” by adding 2 teaspoons lemon juice to a 1-cup measure and filling with dairy-free milk.
- Butter: Replace with a suitable butter alternative to make the cake dairy-free.
- Topping sugar: The crumb topping works with either white or brown sugar; brown sugar yields a richer flavor and is the preferred option for many.
Use extra blueberries in other gluten-free recipes like tarts, crumb bars, muffins, or a cheesecake topping. This cake is a great option to bring to brunches, showers, or family gatherings; kids and adults both love it.
Gluten-free Blueberry Coffee Cake — Recipe
Gluten-free Blueberry Coffee Cake
This gluten-free coffee cake is perfect for brunch, showers, or a cozy breakfast.
20 minutes
45 minutes
1 hour 5 minutes
Ingredients
Cake Batter:
- 2 cups good gluten-free flour *
- 3/4 tsp xanthan gum* (omit if your blend already contains gum)
- 2 tsp baking powder
- 1/2 tsp salt
- 3/4 cup sugar
- 1/4 cup salted butter, softened (or dairy-free substitute)
- 1 large egg
- 1 tsp vanilla
- 1/2 cup buttermilk (or dairy-free substitute)
- 1–2 cups fresh or frozen blueberries
Topping:
- 1/3 cup brown sugar
- 1/2 cup gluten-free flour
- 1 tsp cinnamon
- 1/4 cup (1/2 stick) salted butter (or dairy-free substitute)
Instructions
Cake:
- Preheat oven to 375°F (190°C). Grease a 9″ cake pan or pie plate.
- In a medium bowl, whisk together the gluten-free flour, xanthan gum (if using), baking powder, and salt.
- In a mixer bowl, cream together the sugar, butter, egg, and vanilla.
- Alternately add the buttermilk and dry mixture to the creamed sugar, stirring just until combined. Avoid over-mixing.
- Gently fold in blueberries with a rubber spatula; the batter will be thick.
Topping:
- Combine brown sugar, flour, and cinnamon in a small bowl or food processor. Cut in the butter until the mixture is crumbly and butter pieces are pea-sized or smaller.
- Spread the batter into the prepared pan and sprinkle the topping evenly over the batter.
- Bake at 375°F for 40–45 minutes, or until a toothpick inserted in the center comes out clean or with only crumbs.
- Cool, then remove from the pan to a platter. Slice and serve.
Notes
See notes above about flour blends and xanthan gum. If using frozen blueberries, add them while still frozen and fold gently to avoid color bleeding. Baking time may be slightly longer with frozen berries.
I adapted this recipe from an older Blueberry Buckle recipe originally shared on a blog called Becky Bakes.
I hope you and your family enjoy this gluten-free coffee cake as much as mine does!