This blueberry coffee cake is loaded with blueberries, has just the perfect amount of sweetness, and is so delicious, you would never guess that it's gluten-free and grain-free! A piece of this scrumptious cake goes perfectly with a hot cup of tea of coffee in the middle of the afternoon. Add a scoop of vanilla ice cream or fresh whipped cream for an extra bit of decadence!
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This recipe is inspired by a regular gluten blueberry coffee cake I used to make years ago, and my attempt to make it gluten-free is a total winner! It's grain-free and also contains half the sugar of the original recipe....but you won't miss any of it!
Ingredients:
- Almond flour
- Tapioca starch
- Coconut flour
- Baking powder
- Baking soda
- Room temperature unsalted butter
- Brown sugar
- Egg
- Vanilla extract
- Greek yogurt
- Blueberries (fresh or frozen)
Streusel topping:
- Almond flour
- Brown sugar
- Cinnamon
- Sliced almonds
Instructions
In a small bowl, combine the brown sugar, almond flour, and cinnamon for the streusel. Mix and set aside. Keep the sliced almonds separate.
In a bowl, combine the almond flour, tapioca starch, coconut flour, baking powder, baking soda, and salt. Whisk together and set aside.
In a mixing bowl, combine the room temperature unsalted butter and brown sugar and cream together using a whisk, wooden spoon, or mixer.
Beat in the egg and vanilla extra into the butter-sugar mixture.
Whisk in the yogurt.
Add the dry ingredients to the wet and mix.
Add half the blueberries and stir into the batter with a spatula.
Line your baking dish with parchment paper. Spread half the cake batter in the bottom of the dish. Sprinkle half the remaining blueberries and half the streusel topping over the batter.
Top with the remaining cake batter, using a spoon or spatula to spread it out to the edges of the dish.
Top the batter with the remaining blueberries and the sliced almonds.
Sprinkle the streusel topping over the entire dish.
Bake for 40 minutes or until a toothpick inserted in the middle comes out clean. Let the coffee cake cool in the pan for 10 minutes, then use the parchment paper to transfer the cake to a wire rack to cool completely before cutting.
Serving Suggestions and Drink Pairings
The blueberry coffee cake is delicious all on its own. But serve it with some fresh blueberries and add a scoop of vanilla ice cream and you've taken it to another level! Also delicious topped with berry swirl ice cream or fresh whipped cream.
Pair a piece of the cake with a hot cup of coffee (of course) or other hot drinks like Coffee Milk Tea, or decaffeinated options like Poached Pear Ginger Tea, Soothing Ginger Honey Tea. Why limit it to hot drinks, though? Try the cake with cold refreshing drinks like Cold-Brewed Coffee, Triple Layer Iced Coffee, or Iced Matcha Tea Latte.
Commonly Asked Questions
Can I use frozen blueberries?
Yes! Frozen blueberries will work in place of fresh blueberries.
What can I substitute the for the Greek yogurt?
Sour cream is a good substitute.
How do I store the coffee cake?
I store the blueberry coffee cake in the fridge so that it will last longer, but also because I think it tastes delicious cold! It will last covered in the fridge for 5-6 days, covered at room temperature for 3-4 days.Can I freeze the coffee cake?
Can I freeze the coffee cake?
Yes! I prefer to freeze the individual pieces versus freezing the whole cake, but both will work. Defrost the cake at room temperature, then warm it in the oven before serving.
More Recipes You Might Like
Check out these delicious recipes for gluten-free, grain-free cakes, as well as a great one for blueberry jam:
You're going to love how easy it is to whip up this delicious blueberry coffee cake for your family or for when company comes to visit. Every scrumptious bite will leave you amazed that the cake is gluten-free and grain-free!
~ Lisa.
Recipe
Gluten-Free Blueberry Coffee Cake
Ingredients
Streusel Topping:
- 30 grams brown sugar
- 10 grams almond flour
- Pinch cinnamon
- 1 tablespoons sliced almonds
Dry Ingredients:
- 100 grams almond flour
- 25 grams tapioca starch
- 15 grams coconut flour
- 2 grams baking powder
- 2 grams baking soda
- 1 gram salt
Wet Ingredients:
- 60 grams unsalted butter, room temperature
- 50 grams brown sugar
- 1 egg
- 3 grams vanilla extract
- 125 grams full-fat Greek yogurt
- 1 cup fresh blueberries
Equipment
- 8x8 Baking Pan (if doubling the recipe)
Instructions
- Preheat oven 350F/180C.
Streusel:
- In a small bowl, combine the brown sugar, almond flour, and cinnamon for the streusel. Mix and set aside. Keep the sliced almonds separate.
Dry Ingredients:
- In a bowl, combine the almond flour, tapioca starch, coconut flour, baking powder, baking soda, and salt. Whisk together and set aside.
Making the Cake Batter:
- In a mixing bowl, combine the room temperature unsalted butter and brown sugar and cream together using a whisk, wooden spoon, or mixer.
- Beat in the egg and vanilla extra into the butter-sugar mixture.
- Whisk in the yogurt.
- Add the dry ingredients to the wet and mix.
- Add half the blueberries and stir into the batter with a spatula.
Layering in the Baking Dish:
- Line your baking dish with parchment paper.
- Spread half the cake batter in the bottom of the dish.
- Sprinkle half the remaining blueberries and half the streusel topping over the batter.
- Top with the remaining cake batter, using a spoon or spatula to spread it out to the edges of the dish.
- Top the batter with the remaining blueberries and the sliced almonds.
- Sprinkle the streusel topping over the entire dish.
- Bake for 40 minutes or until a toothpick inserted in the middle comes out clean.
- Let the coffee cake cool in the pan for 10 minutes, then use the parchment paper to transfer the cake to a wire rack to cool completely before cutting.
Notes
- For more accurate results, use the weight measurements as indicated in the recipe, especially for the almond flour and tapioca starch for the cake batter. However, for the other ingredients, here are approximate volume measurements:
- 10 grams coconut flour = 2 tablespoons
- 20 grams brown sugar = 2 tablespoons, packed
- 5 grams almond flour = 1 tablespoon
- 2 grams baking powder/baking soda = ½ teaspoon
- 52 grams butter = ¼ cup
- 45 grams brown sugar = ¼ cup, packed
- 120 grams Greek yogurt = ½ cup
- If you want to double the recipe for more servings, use an 8x8" baking dish/pan.
- You can use frozen blueberries in place of fresh blueberries.
- Cornstarch can be used in place of tapioca starch.
**This post was originally published May 16th, 2023 and republished July 7th, 2025 with an updated recipe, new writing, and new photos.
Jenny says
Hi Lisa,
Thank you for the wonderful recipe!
I was just wondering whether the brown sugar could be substituted with honey or maple syrup.
Thank you
Hi Jenny! In the batter, you could try substituting the brown sugar with honey or maple syrup, but I would also reduce the Greek yogurt by 20 grams so that the batter isn't overly wet. I would, however, keep the brown sugar for the streusel topping. Thanks for the question and I hope that helps!