This blueberry coffee cake is loaded with blueberries, has just the perfect amount of sweetness, and is gluten-free but you'd never know it! A piece of this delicious cake will go 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!
You're going to love how easy it is to whip up this delicious blueberry coffee cake!
For the streusel topping, you'll need almond flour, brown sugar, and cinnamon.
For the cake, you'll need
- Almond flour
- Tapioca starch
- Coconut flour
- Baking powder
- Baking soda
- Room temperature unsalted butter
- Brown sugar
- An egg
- Vanilla extract
- Greek yogurt
- Blueberries (fresh or frozen)
How To Make Blueberry Coffee Cake
For the streusel, combine the brown sugar, almond flour, and cinnamon in a bowl. Mix and set aside for later.
For the batter, let's start with the dry ingredients. In a bowl, combine the almond flour, tapioca starch, coconut flour, baking powder, baking soda and salt. Whisk to combine, breaking up any lumps you encounter.
Moving on to the wet ingredients, combine room-temperature unsalted butter with the brown sugar in a mixing bowl and use a whisk or mixer to cream the ingredients together. Add the egg and vanilla extract and beat.
Add the dry ingredients to the wet ingredients and beat together using a whisk or mixer until well combined. Add the Greek yogurt and mix in with a spoon or rubber spatula.
Stir in half the blueberries into the cake batter. In a parchment lined baking dish, add half the cake batter and spread evenly. Top with the remaining blueberries and half the streusel mixture.
Top with the remaining cake batter, spreading it to the edges of the dish, and sprinkle the remaining streusel mixture over the top.
Bake in 350F/180C preheated oven for 40-45 minutes, until the top is golden brown and a toothpick inserted in the middle comes out clean.
How To Serve It
This blueberry coffee cake is perfect served warm alongside 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.
This recipe is based off of a regular gluten one I used to make years ago, and my attempt to make it gluten-free is a total winner! Besides being grain-free, it also contains half the sugar of the original recipe....but you won't miss any of it! You're going to love every bite of this blueberry coffee cake and will love whipping it up for when company comes to visit or just for yourself!
Gluten-Free Blueberry Coffee Cake
- Preheat oven 350F/180C.
- In a small bowl, combine the brown sugar, almond flour, and cinnamon for the streusel. Mix and set aside.
- 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 mixer or whisk.
- Beat in the egg and vanilla extra into the butter-sugar mixture.
- Add the dry ingredients to the wet and mix. The batter will be thick.
- Add the Greek yogurt and mix into the batter. 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 the remaining blueberries over the batter.
- Sprinkle half the streusel topping over the the blueberries and batter.
- Top with the remaining cake batter, spreading it out evenly and to the edges of the dish. Sprinkle the remaining streusel topping over the batter.
- 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.
- 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.