Blueberry coffee cake recipe lovers, you’re in for a real treat—especially if you’re looking for a gluten-free twist on a classic. This cake is tender, moist, and layered with sweet bursts of blueberries and a buttery cinnamon streusel on top. Whether you’re serving it at brunch or savoring a quiet morning bite, it’s a guaranteed crowd-pleaser. In this article, we’ll explore the personal story behind this bake, the secrets to perfect texture, step-by-step directions, and ideal pairing ideas to make your coffee cake moment unforgettable.
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Blueberry Coffee Cake Recipe
- Total Time: 55 minutes
- Yield: 9 servings 1x
Description
A tender, gluten-free blueberry coffee cake with a cinnamon crumb topping, perfect for breakfast, brunch, or dessert.
Ingredients
1 1/2 cups gluten-free flour
1/2 cup almond flour
1/2 cup granulated sugar
1/4 cup brown sugar (for topping)
1/3 cup melted butter (plus 3 tbsp for topping)
1 large egg
3/4 cup buttermilk or plant milk + lemon juice
2 tsp baking powder
1 1/2 tsp ground cinnamon
1/4 tsp salt
1 cup fresh blueberries
1 tsp lemon zest (optional)
1 tsp flour (for dusting blueberries)
Instructions
1. Preheat oven to 350°F. Grease or line an 8×8″ pan.
2. Whisk dry ingredients together in a bowl.
3. Mix wet ingredients in a separate bowl.
4. Combine wet and dry, stir gently.
5. Toss blueberries in flour, then fold into batter.
6. Pour batter into pan and level the top.
7. Make streusel: mix 1/4 cup flour, 3 tbsp butter, 1/4 cup brown sugar, 1/2 tsp cinnamon.
8. Sprinkle streusel over the batter evenly.
9. Bake 35–40 min or until toothpick comes out clean.
10. Cool for 20 min before slicing.
Notes
Best enjoyed warm or at room temperature.
Store at room temp 2 days, or refrigerate up to 5 days.
Freezes well—wrap slices and freeze for up to 1 month.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Coffee Cake
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 14g
- Sodium: 130mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg
Keywords: blueberry coffee cake recipe, gluten-free coffee cake
Table of Contents
A Blueberry Coffee Cake Recipe That Brings Back Warm Memories
How Baking Blueberry Coffee Cake Became a Family Ritual
If you’ve ever felt transported by the scent of cinnamon and berries rising from the oven, you’ll understand why this blueberry coffee cake recipe means so much to me. I still remember the first time I made it on a crisp spring morning, just after moving to our little place outside Asheville. The kitchen windows were open, the birds were chirping, and I had just bought a pint of local blueberries too beautiful to pass up.
That morning, I adapted my grandmother’s vanilla coffee cake into a gluten-free version, folding those blueberries in with hope and a touch of nostalgia. One bite in, and I knew this recipe was going to be something special. Now, every season when blueberries show up at the farmers market, this cake is the first thing I bake.
Why This Gluten-Free Twist Is the One You’ll Keep Coming Back To
Let’s face it—finding a blueberry coffee cake recipe that’s both tender and gluten-free isn’t always easy. Many versions end up dry or overly dense. But not this one. I’ve tested and tweaked until I found that perfect balance: moist, fluffy cake, juicy blueberries that don’t sink, and a cinnamon streusel that adds just the right amount of crunch.
Using a custom gluten-free flour blend and almond flour, we achieve the richness you’d expect from a traditional bake. Plus, there’s no need for any special tools—just a mixing bowl, a spoon, and a love for home baking. It’s not just great for a gluten-free dessert—it’s a standout, no matter what. If you’re into rustic, fruit-forward bakes, you’ll also enjoy my blueberry almond clafoutis, which is equally simple and packed with summery flavor.
What Makes This Blueberry Coffee Cake Recipe Stand Out
The Secret to Perfect Gluten-Free Ingredients
When it comes to mastering a delicious blueberry coffee cake recipe, success lies in the balance of flavor and texture—especially when you’re baking gluten-free. I’ve spent years testing combinations, and this recipe nails it every time. A mix of almond flour and a reliable gluten-free blend forms the base of this blueberry coffee cake recipe, creating a moist, tender crumb that rivals any traditional version.
Another key to this blueberry coffee cake recipe is how the blueberries are handled. Instead of sinking to the bottom, they stay suspended thanks to a simple flour dusting. Fresh or frozen blueberries work well here, but I always prefer fresh during peak season. Don’t forget the lemon zest—it brightens the cake just enough to balance the sweet crumb topping.
For another take on bold blueberry flavor, the blueberry butter cake crumble is rich and indulgent, while the lemon blueberry olive oil cake brings a bright citrus twist.
Coffee Cake vs. Buckle: What’s the Difference?
At first glance, a blueberry coffee cake recipe might seem a lot like a blueberry buckle. Both are classic, cozy cakes loaded with fruit, but there are key differences. A buckle typically has more fruit, causing the cake to collapse or “buckle” as it bakes. It’s denser and wetter than the structured, crumbly texture of our blueberry coffee cake recipe.
In contrast, coffee cake—especially this gluten-free version—is defined by its cinnamon streusel topping and soft crumb. It pairs perfectly with coffee and is designed to slice cleanly and serve easily.
How to Make This Gluten-Free Blueberry Coffee Cake Recipe Step by Step
Ingredients You’ll Need for the Perfect Blueberry Coffee Cake Recipe
Here’s what you’ll need to make this moist, tender, and naturally gluten-free blueberry coffee cake recipe. Each ingredient plays a role in creating structure, flavor, and that irresistible crumb topping:
| Ingredient | Amount |
|---|---|
| Gluten-free all-purpose flour (with xanthan gum) | 1 1/2 cups |
| Almond flour | 1/2 cup |
| Granulated sugar | 1/2 cup |
| Brown sugar | 1/4 cup (for topping) |
| Unsalted butter (melted) | 1/3 cup + 3 tbsp (for topping) |
| Egg | 1 large |
| Buttermilk (or dairy-free milk + 1 tsp lemon juice) | 3/4 cup |
| Baking powder | 2 tsp |
| Ground cinnamon | 1 1/2 tsp |
| Salt | 1/4 tsp |
| Fresh blueberries | 1 cup (plus 1 tsp flour for dusting) |
| Lemon zest (optional) | 1 tsp |
Step-by-Step Instructions for a Moist, Crumbly Gluten-Free Bake
1. Preheat & Prep
Preheat your oven to 350°F (175°C). Grease an 8×8-inch square baking pan or line with parchment paper.
2. Mix Dry Ingredients
In a large bowl, whisk together the gluten-free flour, almond flour, baking powder, salt, and 1 teaspoon cinnamon.
3. Make the Batter
In another bowl, whisk the egg, granulated sugar, melted butter (1/3 cup), buttermilk, and lemon zest. Add the wet ingredients to the dry and stir gently to combine—don’t overmix.
4. Add the Blueberries
Toss blueberries with 1 tsp flour (to prevent sinking), then fold into the batter.
5. Pour & Level
Pour the batter into the prepared pan and smooth the top with a spatula.
6. Make the Crumb Topping
Combine brown sugar, 3 tbsp butter, 1/2 tsp cinnamon, and 1/4 cup gluten-free flour. Mix until crumbly. Sprinkle evenly over the batter.
7. Bake Until Golden
Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
8. Cool & Serve
Let your blueberry coffee cake recipe cool for at least 20 minutes before slicing. Serve warm or at room temperature.
If you’re meal-prepping for brunch, this blueberry cottage cheese breakfast bake is a protein-packed option.
How to Serve and Store This Blueberry Coffee Cake Recipe
What to Serve with Blueberry Coffee Cake
A good blueberry coffee cake recipe deserves the right company on the plate—or in the mug. Personally, I love serving this cake still slightly warm with a hot cup of French press coffee or a smooth oat milk latte. The cozy cinnamon topping and juicy berries pair beautifully with just about any warm drink, making it a favorite at our weekend brunch table.
For a breakfast-friendly twist, pair it with creamy Greek yogurt and a handful of fresh fruit. Craving something richer? Add a swirl of vanilla glaze or a spoonful of whipped cream for an indulgent touch. And don’t forget—this gluten-free blueberry coffee cake makes a stunning addition to dessert trays at gatherings. The crumb holds up well for slicing, and it layers beautifully in a coffee cake trifle if you’re feeling fancy.
Storing and Reheating the Cake the Right Way
One of the best things about this blueberry coffee cake recipe is how well it keeps. Keep any remaining cake in an airtight container at room temperature and enjoy within 2 days. For longer freshness, refrigerate for up to 5 days—just bring to room temperature or gently warm a slice in the microwave before serving.
Want to freeze it? Definitely! Wrap each slice tightly in plastic wrap, then place them in a freezer-safe bag. They’ll stay fresh in the freezer for up to one month. When you’re ready to enjoy, microwave a slice for about 30 seconds or reheat it in a 300°F oven for 8 to 10 minutes until warm. Need a show-stopping dessert for guests? Try the lemon blueberry poke cake.
FAQs About Blueberry Coffee Cake Recipe
What is the difference between coffee cake and blueberry buckle?
While both are fruit-filled, the key difference is in texture and structure. A blueberry coffee cake recipe includes a soft crumb base with a streusel topping and is meant to pair with coffee. A blueberry buckle has more fruit in the batter and tends to “buckle” or collapse slightly as it bakes, giving it a denser, more pudding-like texture.
How do I keep my blueberries from sinking to the bottom of a cake?
Gently coat the blueberries with a teaspoon of gluten-free flour before mixing them into the batter. This trick helps suspend the berries evenly throughout your blueberry coffee cake recipe, so you get juicy bites from top to bottom.
What makes coffee cake different from regular cake?
Coffee cake is typically less sweet, has no frosting, and features a crumb topping or swirl. Unlike traditional frosted layer cakes, a good blueberry coffee cake recipe is meant to be rustic, sliceable, and served with coffee or tea.
What to serve with blueberry coffee cake?
Hot coffee or tea is the classic choice, but it also pairs well with whipped cream, vanilla glaze, or yogurt and berries. For brunch, try it alongside savory dishes or a fruit salad to balance flavors.
Conclusion:
This blueberry coffee cake recipe is more than just a sweet treat—it’s a comforting, crowd-pleasing bake that just happens to be gluten-free. Whether you’re serving it for brunch, dessert, or a midday snack, its tender crumb, cinnamon topping, and burst of berries make it a go-to in every season.
It’s easy to make, easy to share, and guaranteed to fill your kitchen with the kind of warmth that lingers long after the last slice is gone. Discover delicious inspiration every day on HomemadeCake’s Pinterest, and stay updated with our newest recipes by following us on Medium.
