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Gluten-Free Blueberry Coffee Cake

A fluffy and moist coffee cake packed with fresh blueberries, perfect for breakfast or snacks, suitable for gluten-sensitive individuals.
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Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 20 minutes
Servings: 9 pieces
Course: Breakfast, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Cake
  • 2 cups gluten-free flour mix Plus 1 tablespoon for coating blueberries
  • 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
For the Streusel Topping
  • ½ cup gluten-free flour
  • ⅓ cup sugar
  • 4 tablespoons dairy-free butter Cold
  • 1 teaspoon cinnamon
  • ¼ teaspoon sea salt

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C). Spray a 9x9-inch baking dish with cooking spray.
  2. In a small bowl, mix the almond milk and apple cider vinegar, then set aside.
  3. In a medium bowl, whisk together 2 cups of gluten-free flour, baking powder, and sea salt. Set this mixture aside.
  4. 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.
  5. In a large mixing bowl, cream together the dairy-free butter and sugar using a hand mixer or stand mixer.
Mixing
  1. Beat in the eggs and vanilla extract until combined.
  2. Gradually add the almond milk mixture and flour mixture alternately, mixing well between each addition.
  3. Toss the blueberries in one tablespoon of gluten-free flour until they are coated. Gently fold the blueberries into the cake batter.
Baking
  1. Spread the cake batter evenly into the prepared baking dish. Sprinkle the streusel topping over the batter.
  2. 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.
  3. Let it cool for at least 15 minutes before cutting and serving.

Notes

Serve warm or at room temperature with coffee or tea. Optionally dust with powdered sugar and serve with fresh fruit or dairy-free yogurt. To store, place in an airtight container at room temperature for up to three days, refrigerate for up to a week, or freeze for up to three months.