This Gluten Free Blueberry Coffee Cake is tender, moist, and full of fresh blueberries! Paleo, dairy free, and naturally sweetened, but no one will be able to tell! It's that good!
Coffee cake is one of my favorite treats and I have yet to share a spring version. This one has a layer of juicy blueberries, infusing each bite with bursts of sweet and tangy flavor. These berries not only add a delightful taste but also provide a beautiful pop of color.
Ingredients for coffee cake
Almond flour- the base of the cake and crumb topping, this makes the cake moist and keeps it gluten free.
Coconut flour- just a little is needed. Mixed with the almond flour, the perfect consistency is created.
Coconut oil- measure this at room temperature and use refined for no coconut taste.
Coconut sugar- this is a natural sweetener, but I've also used white sugar if you're not concerned about it being refined sugar free.
Eggs- this helps bind the cake together. Add these at room temperature so they don't harden the coconut oil. If you haven't set them out in advance, place them in a bowl of hot water for 5 minutes.
Almond milk- for added moisture and any milk of choice can be used here.
Lemon zest and juice- this pairs perfectly with the blueberries creating great flavor.
Coconut butter- this is not the same as coconut oil, it's thick and makes the best glaze. You can make your own by blending shredded coconut in a blender until smooth.
Honey- this adds a little sweetness to the glaze and maple syrup could also be used here if desired.
Making blueberry coffee cake
This cake is simple to make. Make the crumb topping in a small bowl and set aside until needed. Mix the dry ingredients for the cake in a medium bowl and then combine the wet ingredients in a large bowl. Add in the dry ingredients, pour into the pan, top with the blueberries and then crumb topping. It's ready to bake in no time at all!
Storing Coffee Cake
This is good to be stored at room temperature for one day and they it should be stored covered in the fridge. This also freezes great if wrapped in plastic wrap or an airtight container.
You will love this gluten free blueberry coffee cake because it is easy, so delicious, and perfect with a cup of coffee. Here are my other coffee cakes that you will love
- Paleo Pumpkin Coffee Cake
- Gluten Free Lemon Cheesecake Coffee Cake
- Funfetti Coffee Cake (paleo)
- Paleo Cinnamon Roll Coffee Cake
- Gluten Free Cheesecake Coffee Cake
- Sweet Potato Pecan Coffee Cake (paleo)
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Gluten Free Blueberry Coffee Cake
Ingredients
Crumb Topping Ingredients
- 1 cup almond flour
- ¼ cup coconut sugar
- 3 ½ tablespoons coconut oil
Cake Ingredients
- 3 cups almond flour
- ¼ cup coconut flour
- ½ teaspoon baking soda
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup coconut oil
- ¾ cup coconut sugar
- 3 eggs room temp
- 1 teaspoon vanilla
- ½ cup almond milk
- Zest of 1 lemon
- 1 ¼ cups blueberries
Glaze Ingredients
- ¼ cup coconut butter
- 2 tablespoons honey
- 3 tablespoons lemon juice from the zested lemon
Instructions
- Preheat the oven to 325° and line a 9x9 pan with parchment paper. Set aside.
- Make the crumb topping. In a small shallow bowl, combine the almond flour, coconut sugar and coconut oil until fully mixed and crumbly. I find using my (clean) hands works best for this. Set aside.
- Make the cake. In a medium bowl combine almond flour, coconut flour, baking soda, baking powder, and salt. Mix well.
- In a large bowl combine coconut oil and coconut sugar until well mixed. Add in the eggs and mix until smooth. Add in the vanilla, almond milk, and lemon zest and stir to incorporate.
- Add the dry ingredients to the wet ingredients and mix until to dry spots remain. Pour into the prepared pan and top with blueberries. Gently press the blueberries into the cake and then top with crumb mixture.
- Bake for 40-45 minutes- until toothpick inserted in the center comes out clean. Let cool.
- Make the glaze. In a small bowl combine the coconut butter, honey, and lemon juice. Mix well. If mixture is too thick, place in microwave for a couple seconds to soften. Drizzle over cooled cake.
Lauren Siler says
I really want to make this cake, but we have coconut allergies in our home. Can I substitute the coconut flour with another gluten free flour? What about the coconut sugar and coconut butter?
Jessica DeMay says
Hi Lauren- I think you can make it work. For the coconut flour use 1/2 cup of your favorite gf flour, for the coconut sugar use maple sugar, and I'm sorry but there is no great substitute for the coconut butter. Depending on your dietary restrictions, you could use a little organic powdered sugar and lemon juice to make a glaze. I hope that helps!
Alex says
Any thoughts on nutritional content? Especially carbs and grams of sugar? Thanks!
Jessica DeMay says
Hi Alex- I don't calculate that, but you can use a site like My Fitness Pal to calculate it for you. Hope you try this!
steph says
made this yesterday and it is SOOOO GOOD
Jessica DeMay says
Thanks, Steph! I'm so glad you like it!
Patricia says
Have I missed something or am I just dumb? I can't see coffee in the ingredients....help!
Jessica DeMay says
Hi Patricia- Coffee cake is just a cake that is served with coffee, there isn't any actual coffee in it. Hope that helps!
Lisa says
If using frozen blueberries, would you recommend thawing?
Helen says
Would this work with frozen blueberries?
Jessica DeMay says
Hi Helen- Yes, just add frozen and maybe add a couple minutes bake time. Enjoy!
Lisa says
Oops, just saw this. Thank you ??
Emily says
Looks amazing! Definitely going to have to try it out! I have a major sweet tooth! And when it’s healthier the gilt isn’t so bad! Haha Do you refrigerate the cake or leave it covered on the counter?
Jessica DeMay says
Thanks, Emily! It's very delicious! It's good on the counter for a day and night, but after that it needs to be refrigerated. Hope you love it!
Tiffany says
Hi there! Do you know if something can be substituted for the almond flour? I would love to try this but unfortunately my daughter is allergic to almonds. :-/
Jessica DeMay says
Hi Tiffany- cassava flour should work in place of the almond flour. I hope you enjoy it!
Shannon says
Glad I found this comment! I also can't have almonds. Do you know if cassava flour and arrowroot flour are interchangeable here? I have arrowroot in the cupboard. And I'll sub cashew milk for the almond milk. TIA!
Jessica DeMay says
Hi Shannon- I would not use all arrowroot here. If you just can't have almonds, the best option is another nut flour like cashew. That will be the closest to what I made. I hope that helps and you can try it.
Juli says
Hello Jessica! This looks delish! I want to make this for Christmas morning and have a quick question... may I substitute the coconut sugar for date sugar (it's what I have on hand)?
Jessica DeMay says
Hi Juli- I think that should work fine. I've never used date sugar, but I don't see why it wouldn't work. I hope you enjoy it and have a great Christmas!
Samantha says
Can I sub flax eggs for the eggs? I would love to make this vegan for a friend. Thanks!
Jessica DeMay says
Hi Samantha- you can try it, but it may not have the exact same texture as pictured. Let me know how it comes out!