Irresistible Gluten-Free Blueberry Coffee Cake with Cinnamon Streusel

Embrace blueberry season with our delightful Gluten-Free Blueberry Coffee Cake! This recipe delivers a light, incredibly fluffy cake, generously studded with juicy blueberries and crowned with an abundant, buttery cinnamon streusel. Every bite is a celebration of flavor and texture, perfect for any occasion.

There’s nothing quite like the arrival of blueberry season, and what better way to savor those fresh, plump berries than baked into a decadent coffee cake? This gluten-free blueberry coffee cake recipe is designed to be your go-to for capturing the essence of spring and summer.

With its remarkably tender crumb, bursts of sweet, fresh blueberries, and a lavish topping of buttery cinnamon streusel, this cake elevates any gathering into a special event. It’s an ideal centerpiece for a leisurely brunch, a comforting companion for afternoon tea, or a delightful treat for cozy get-togethers, from book clubs to baby showers.

While the recipe involves a few distinct components – the cake batter, the streusel, and an optional glaze – don’t be intimidated. Each step is straightforward, making this creation surprisingly simple to master. We promise, it’s as easy as pie… or rather, as easy and rewarding as cake! Let’s dive in and bake a batch that will impress everyone, whether they’re gluten-free or not.

Before we begin, let’s gather all the essential ingredients that make this gluten-free blueberry coffee cake truly exceptional.

Essential Ingredients for Your Perfect Gluten-Free Blueberry Coffee Cake

The beauty of this blueberry crumb cake lies not only in its incredible flavor but also in its reliance on simple, wholesome ingredients. Using high-quality ingredients and ensuring they are at the correct temperature will make a significant difference in the final texture and taste of your coffee cake. Let’s take a closer look at what you’ll need:

• Softened Butter: For the cake batter, ensure your butter is genuinely softened to room temperature. This is crucial for proper creaming with the sugar, which creates a light and airy base for the cake. If your butter is too cold, it won’t incorporate well, leading to a denser texture.
• Granulated Sugar: We use white granulated sugar for the cake batter to achieve a beautifully light and bright cake color. The contrast comes from the rich brown sugar used in our streusel topping. This balance ensures a pleasant sweetness without being overpowering.
• Room Temperature Eggs: Just like butter, room temperature eggs are vital for a smooth, emulsified batter. Cold eggs can cause the softened butter to seize up and clump, impacting the cake’s texture. A quick trick to warm cold eggs is to place them in a bowl of warm water for 5-10 minutes before use.
• Pure Vanilla Extract: A staple in almost any delicious baked good! High-quality vanilla extract enhances all the other flavors, adding a warm, aromatic depth that complements the blueberries and cinnamon perfectly. Don’t skip it!
• High-Quality Gluten-Free Flour Blend: Choosing the right gluten-free flour is key to a successful coffee cake. Our top recommendation is King Arthur Measure-for-Measure Gluten-Free Flour. It’s incredibly convenient as it requires no additional flour mixing, and its balanced blend of starches and proteins consistently yields fantastic results. When selecting another blend, always check that it contains xanthan gum, which provides structure and elasticity often missing in gluten-free baking. Avoid single flours like almond, coconut, or oat flour, as they have different properties and will not work as a direct substitute in this recipe.
• Baking Powder & Baking Soda: This dynamic duo is responsible for the cake’s impressive lift and light, fluffy texture. They work together to neutralize acidity in the batter and create carbon dioxide, which forms air pockets. Always ensure your baking powder and baking soda are fresh by performing a quick test – baking powder should bubble vigorously in hot water, and baking soda should fizz in vinegar.
• Fine Sea Salt: A touch of salt is essential to balance the sweetness and deepen the overall flavor profile of both the cake and the streusel. We use kosher salt, but if you’re using table salt, you might want to use slightly less, as it’s finer and more concentrated.
• Sour Cream: A secret weapon in many tender cake recipes, sour cream adds a wonderful richness, moisture, and a subtle tang. This bright acidity beautifully offsets the sweetness of the blueberries and the streusel, while contributing to an incredibly velvety and tender crumb. It was a favorite in independent coffee cake taste tests for good reason!
• Fresh Blueberries: You’ll need about one 6-ounce container, or a full cup, of fresh, juicy blueberries. These seasonal gems are at their peak from spring through summer in many regions, making these the perfect months to bake this delightful gluten-free blueberry coffee cake. Their natural sweetness and slight tartness are irreplaceable.
• Our Easy Two-Layer Streusel: A coffee cake isn’t complete without a generous streusel topping, and ours features two decadent layers! This buttery, crumbly topping is made from simple ingredients: melted butter, gluten-free flour, rich brown sugar, aromatic cinnamon, and a pinch of salt. It comes together effortlessly and creates that signature crunchy texture and spiced flavor we all love.

Step-by-Step Guide to Baking Your Perfect Gluten-Free Blueberry Coffee Cake

For precise ingredient measurements, a full list of detailed instructions, and additional expert tips, please refer to the comprehensive recipe card located below.

Making this gorgeous gluten-free blueberry coffee cake is a rewarding process, and each step contributes to its irresistible texture and flavor. Follow these detailed instructions for a truly perfect bake:

1. Prepare Your Oven and Baking Pan: Begin by preheating your oven to 350 degrees Fahrenheit (175 degrees Celsius). This ensures the oven is at a consistent temperature when the cake goes in, promoting even baking. Next, prepare an 8×8 inch square baking pan by lining it with parchment paper. For easy removal later, leave an overhang of parchment paper on two opposite sides of the pan. This creates “handles” that will allow you to lift the cooled cake out effortlessly.
2. Craft the Cinnamon Streusel: In a medium bowl, combine the melted butter, gluten-free flour blend, brown sugar, ground cinnamon, and salt. Use a fork to gently mix these ingredients. Your goal is to achieve a crumbly texture with various sized clusters, ensuring there are no large pockets of dry flour. It’s okay if it looks a bit powdery; avoid over-mixing into a paste. Stop as soon as distinct clusters form – this is key for that perfect crumbly topping. Set this streusel mixture aside as you prepare the cake batter.
3. Cream Butter and Sugar for the Cake: In a large mixing bowl, or the bowl of a stand mixer fitted with the paddle attachment, combine your properly softened butter and granulated sugar. Beat them together on medium speed for a full 2 minutes. This creaming process is vital; it incorporates air into the mixture, resulting in a light, fluffy, and smooth base that contributes to the tender crumb of the finished cake.
4. Incorporate Eggs Gradually: Add the room temperature eggs to the butter-sugar mixture one at a time. After adding each egg, mix thoroughly on medium speed until it is fully incorporated into the batter before adding the next. This method ensures the eggs emulsify properly with the fats, preventing the batter from separating and creating a smoother, more cohesive texture.
5. Stir in the Vanilla: Once the eggs are fully mixed in, add the pure vanilla extract. Mix on low speed just until combined. The vanilla adds a beautiful depth of flavor that complements the blueberries and cinnamon, enhancing the overall aroma and taste of your coffee cake.
6. Add the Dry Ingredients: Use a rubber spatula to scrape down the sides of your mixing bowl, ensuring all ingredients are well-incorporated. Then, add the gluten-free flour blend, baking powder, baking soda, and salt directly into the wet ingredients. Mix on low speed until the dry ingredients are just blended into the batter. Be careful not to overmix at this stage, as over-developing gluten-free flour can sometimes lead to a tougher cake.
7. Mix in the Sour Cream: Now, add the sour cream to the batter. Continue mixing on low to medium speed for about 30-60 seconds. You’ll notice the mixture becoming lighter in color, smoother, and developing a wonderfully velvety consistency. The sour cream provides moisture and a tender texture, along with a slight tang that brightens the cake’s flavor.
8. Gently Fold in the Blueberries: Finally, add your washed and mostly dry fresh blueberries to the cake batter. Using a spatula, gently fold them in until they are just evenly distributed throughout the mixture. Avoid over-mixing, which can crush the berries and cause their color to bleed excessively into the batter.

9. Layer the Cake and Streusel for Perfection: Transfer half of the prepared coffee cake batter into your lined 8×8 inch baking pan. Use a spatula or an offset spatula to spread it into an even layer, reaching all corners of the pan. Evenly sprinkle half of the streusel mixture over this first layer of batter. Next, add the remaining cake batter. To make spreading easier and avoid disturbing the streusel layer too much, spoon the remaining batter in dollops around the pan rather than dumping it all in the center. Gently spread these dollops into an even layer, covering the streusel completely. Finally, top the cake with the remaining streusel mixture, ensuring a generous, crumbly layer. Don’t worry if your pan looks quite full; this cake will rise beautifully.
10. Bake to Golden Perfection: Carefully place the baking dish into your preheated oven. Bake for approximately 50-60 minutes. The cake is done when a toothpick inserted into the very center comes out clean, with no wet batter clinging to it. Additionally, the center of the cake should not be overly wobbly, and when gently pressed with your fingers (be careful, it’s hot!), it should spring back fairly quickly. The streusel topping should be golden brown and fragrant.
11. Cool, Glaze (Optional), and Slice: Once baked, remove the blueberry coffee cake from the oven and place it on a wire cooling rack to cool in the pan for about 10 minutes. For faster cooling, you can use the parchment paper overhangs to carefully lift the cake out of the pan and continue cooling directly on the rack until completely cool. If desired, prepare and drizzle with the optional glaze once the cake has cooled sufficiently. Slice into generous squares and serve!

Frequently Asked Questions & Expert Tips for the Best Gluten-Free Blueberry Coffee Cake

Here are some common questions and valuable tips to ensure your gluten-free blueberry coffee cake turns out perfectly every time:

Is There Actually Coffee in Coffee Cake? Why the Name “Coffee Cake”? It’s a common misconception, but no, traditional coffee cake does NOT contain actual coffee! The name comes from the fact that this lightly sweet, often spiced or fruit-filled cake is traditionally served *with* coffee, usually as part of a breakfast, brunch, or afternoon tea spread. It’s meant to be the perfect accompaniment to your favorite hot beverage.

Can I Make This Recipe Without Blueberries? Absolutely! If blueberries aren’t your favorite, or if you simply want a classic streusel coffee cake, feel free to omit them entirely. The cake batter and streusel are delicious on their own, offering a wonderful, comforting flavor. You could also experiment with other fruits like raspberries or diced apples, keeping in mind they might alter the moisture content slightly.

Would This Recipe Work for a Dairy-Free Diet? While this specific recipe hasn’t been tested with dairy-free ingredients, it’s certainly worth a try! You would need to substitute the butter with a high-quality vegan butter or dairy-free butter alternative. For the sour cream, a dairy-free yogurt alternative (plain, unsweetened) or a specifically formulated dairy-free sour cream would be the best choices. Look for options with a similar fat content and tang for the best results. Please note that texture and flavor might vary slightly with these substitutions.

What Can I Use if I Don’t Have Sour Cream for My Coffee Cake? If sour cream isn’t available, the best substitute for achieving a similar tender crumb and tangy flavor is buttermilk. Be sure to use real buttermilk, not a homemade buttermilk substitute made with milk and vinegar, as the texture and acidity are different. If buttermilk is also not an option, you could try a combination of 3/4 cup milk mixed with 1/4 cup plain full-fat yogurt, or simply use 1 cup of full-fat plain yogurt. The goal is to introduce both fat and acidity for moisture and tenderness.

Can I Use a 9×9 Inch Pan or a Springform Pan for This Recipe? Yes, you can adapt this recipe to fit either a 9×9 inch square pan or a 9-inch springform pan. Keep in mind that a 9×9 inch pan will result in a slightly thinner cake compared to an 8×8 inch pan, which means the baking time will likely be shorter. Conversely, a springform pan will yield a cake of similar thickness to the 8×8 but might require careful monitoring of the edges. Regardless of the pan size, always perform the toothpick test to ensure the cake is fully baked, and be vigilant about checking for doneness a few minutes earlier than the suggested bake time for a 9×9 pan.

Pro Tips for the Ultimate Gluten-Free Coffee Cake Experience:

• Don’t Overmix: With gluten-free flours, overmixing can lead to a gummy or dense texture. Mix only until ingredients are just combined, especially after adding the dry components and blueberries.
• Accurate Measurement: For baking, especially with gluten-free flours, weighing your flour with a kitchen scale is the most accurate method. If measuring by volume, spoon the flour into the measuring cup and level it off without packing.
• Even Streusel Distribution: Ensure your streusel is evenly distributed both in the middle layer and on top. This guarantees that delicious crumbly texture in every slice.
• Cooling is Key: While tempting to cut into a warm cake, allowing it to cool properly helps the structure set and prevents crumbling. If you’re glazing, the cake should be completely cool to prevent the glaze from melting.

More Gluten-Free Brunch Recipes To Try

If you’ve loved this gluten-free blueberry coffee cake, you’ll be thrilled to discover more delicious, celiac-friendly options perfect for your next brunch. From fluffy waffles to soft cinnamon rolls, these recipes prove that gluten-free baking can be just as delightful and indulgent. Explore our other brunch favorites:

Gluten-Free Belgian Waffles

Soft Gluten-Free Cinnamon Rolls

Fluffy Gluten-Free Blueberry Muffins

Recipe Card: Gluten-Free Blueberry Coffee Cake

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Gluten-Free Blueberry Coffee Cake

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  Author: Emily Dixon, Sweets & Thank You
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  Total Time: 1 hour 15 minutes
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  Yield: 12-16 servings
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  Diet: Gluten Free

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Description

Tender, light gluten-free coffee cake bursting with blueberries and topped with plenty of buttery cinnamon streusel!

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Ingredients

For The Streusel:

• 12 Tablespoons butter (1 1/2 sticks, 6 oz.), melted
• 1 3/4 cup (210 grams) gluten-free measure-for-measure flour, weighed or scooped and leveled
• 3/4 cup lightly packed brown sugar
• 1 1/2 teaspoons cinnamon
• 1 teaspoon salt (use 3/4 teaspoon if using salted butter)

For The Blueberry Coffee Cake:

• 8 Tablespoons (1 stick, 4 oz.) butter, softened
• 1 cup sugar
• 3 eggs, room temperature*
• 2 teaspoons vanilla extract
• 1 cup sour cream
• 2 cups (240 grams) gluten-free measure for measure flour, weighed or scooped and leveled
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1–1 1/2 cups fresh blueberries, washed and mostly dry (use 1 1/2 cups if you like lots of blueberries!)

For The Optional Glaze:

• 1/2 Tablespoon butter, melted
• 1/2 Tablespoon maple syrup
• 1/2 Tablespoon milk or dairy-free milk
• 1/4 teaspoon vanilla
• 2–3 drops maple extract (optional)
• 1/3–1/2 cup powdered sugar

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Instructions

Preheat & Prep:

1. Start by preheating the oven to 350 degrees F (175 C).
2. Line an 8×8 square pan with parchment paper, allowing an overhang on two opposite sides for easy lifting.

To Make The Streusel:

1. In a medium bowl, combine the melted butter, gluten-free flour, brown sugar, cinnamon, and salt.
2. Mix lightly with a fork until clusters form and there are no large pockets of dry flour. Avoid over-mixing into a paste.
3. Set the streusel mixture aside.

To Make The Blueberry Coffee Cake:

1. Cream The Butter & Sugar. In a large mixing bowl or stand mixer, cream the softened butter and sugar for 2 minutes until light, fluffy, and smooth.
2. Add Eggs One At A Time. Add eggs one at a time, mixing each egg completely into the batter before adding the next.
3. Mix In The Vanilla. Stir in the vanilla extract until just combined.
4. Add The Dry Ingredients. Scrape down the sides of your bowl. Add the gluten-free flour, baking powder, baking soda, and salt. Mix until just blended.
5. Mix In The Sour Cream. Add the sour cream and mix for 30-60 seconds until the mixture is lighter in color, smooth, and velvety.
6. Fold In The Blueberries. Gently fold the washed and mostly dry blueberries into the batter using a spatula until evenly distributed.
7. Layer The Cake & Streusel. Add half the cake batter to your prepared pan and spread into an even layer. Sprinkle with half of the streusel mixture. Dollop the remaining cake batter over the streusel (spreading it carefully is easier this way). Gently spread the batter into an even layer, covering the streusel. Top with the remaining streusel. The pan will be quite full.
8. Bake The Coffee Cake. Bake at 350 degrees F (175 C) for 50-60 minutes, or until a toothpick inserted in the center comes out clean. The center should be set and spring back when gently pressed.
9. Cool + Glaze (If You Want) + Slice. Place the cake on a wire cooling rack for 10 minutes. For faster cooling, lift the cake out of the pan using the parchment paper and let it cool completely on the rack. Drizzle with the optional glaze once cool, then slice and serve.

To Make The Optional Glaze:

1. In a liquid measuring cup or small bowl, combine the melted butter, maple syrup, milk (or dairy-free milk), vanilla, and maple extract (if using), along with 1/3 cup powdered sugar.
2. Whisk vigorously until the glaze is completely smooth. Add more powdered sugar gradually until it reaches your desired drizzling consistency—mostly opaque but flowing easily off a fork or whisk. If it becomes too thick, thin it with a few drops of additional milk.
3. Drizzle this delightful glaze over your cooled coffee cake just before serving for an extra touch of sweetness and shine.

Notes

• Storing Leftovers: To maintain the freshness and moistness of your leftover gluten-free blueberry coffee cake, cover the pan tightly with plastic wrap or a lid. Alternatively, transfer the cake slices to an airtight container. Store in the refrigerator for 2-3 days.
• *For a slightly drier coffee cake texture, you may choose to use 2 eggs instead of 3. However, 3 eggs generally yield a more tender and moist crumb, which is our preference for this recipe.

• Prep Time: 20 minutes
• Cook Time: 55 minutes
• Category: Cake
• Method: Oven
• Cuisine: American