Why Make This Recipe

Gluten-Free Blueberry Coffee Cake is a delicious treat that everyone can enjoy, even those who are gluten-sensitive. This cake is fluffy, moist, and bursting with fresh blueberries. It is perfect for breakfast, coffee breaks, or as a sweet snack any time of the day. Plus, making it at home allows you to control the ingredients, ensuring a wholesome and delightful experience.

How to Make Gluten-Free Blueberry Coffee Cake

Ingredients:

2 cups + 1 tablespoon gluten-free flour mix, separated
2 teaspoons baking powder
½ teaspoon sea salt
¾ cup sugar
½ cup dairy-free butter, room temperature
2 eggs
1 ½ teaspoons vanilla extract
½ cup almond milk
2 teaspoons apple cider vinegar
2 cups blueberries, fresh or frozen

Streusel:

½ cup gluten-free flour
⅓ cup sugar
4 tablespoons dairy-free butter, cold
1 teaspoon cinnamon
¼ teaspoon sea salt

Directions:

Preheat your oven to 375°F (190°C). Spray a 9×9-inch baking dish with cooking spray.
In a small bowl, mix the almond milk and apple cider vinegar, then set aside.
In a medium bowl, whisk together 2 cups of gluten-free flour, baking powder, and sea salt. Set this mixture aside.
For the streusel topping, combine all streusel ingredients in a medium bowl. Use two forks or a pastry cutter to mix them until crumbly. Set aside.
In a large mixing bowl, cream together the dairy-free butter and sugar using a hand mixer or stand mixer.
Beat in the eggs and vanilla extract until combined.
Gradually add the almond milk mixture and flour mixture alternately, mixing well between each addition.
Toss the blueberries in one tablespoon of gluten-free flour until they are coated. Gently fold the blueberries into the cake batter.
Spread the cake batter evenly into the prepared baking dish. Sprinkle the streusel topping over the batter.
Bake for 60-65 minutes. The cake is done when it is golden brown and the center is set. About 45 minutes in, loosely cover it with aluminum foil to prevent over-browning.
Let it cool for at least 15 minutes before cutting and serving.

How to Serve Gluten-Free Blueberry Coffee Cake

Serve this coffee cake warm or at room temperature. It goes great with a cup of coffee or tea. You can also dust it with powdered sugar for an extra touch of sweetness. Enjoy alongside fresh fruit or a dollop of dairy-free yogurt for a delightful breakfast or snack!

How to Store Gluten-Free Blueberry Coffee Cake

To store the coffee cake, place it in an airtight container at room temperature for up to three days. If you want to keep it longer, you can refrigerate it for up to a week. You can also freeze the cake for up to three months. Just make sure to wrap it tightly in plastic wrap and then foil before freezing.

Tips to Make Gluten-Free Blueberry Coffee Cake

Make sure your gluten-free flour mix is a good quality product for the best texture.
You can use frozen blueberries as a substitute if fresh ones are not available. No need to thaw them before using.
Keep an eye on the cake while baking; every oven is different, and baking times may vary.
Feel free to add lemon zest to the batter for a burst of citrus flavor.

Variation

You can add nuts or spices like nutmeg to the batter for added flavor and texture. For a fun twist, try adding a swirl of dairy-free cream cheese or your favorite jam into the batter before baking.

FAQs

1. Can I use other fruits instead of blueberries?
Yes! You can substitute with raspberries, chopped strawberries, or even apples.

2. Is it necessary to use dairy-free butter?
No, you can use regular butter if you don’t need it to be dairy-free.

3. Can I make this recipe vegan?
Yes! You can replace eggs with flax eggs or applesauce, and use plant-based ingredients throughout.