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)
Hungry for more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.
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.
Marge says
My husband isn’t a fan of blueberries so am planning on using marionberries.
Jessica DeMay says
That sounds delicious! I hope you both loved it!
Andrea says
Mine turned out fairly mushy in the middle, any suggestions??
Jessica DeMay says
Hi Andrea- sorry about that. Did you make any substitutions? I'm not sure what it could be. Let me know.
Jennifer Page says
Really happy with how this cake turned out, really moist & a light texture - I used ground almonds rather than almond flour, and used almond butter for the glaze - worked great! It disappeared in less than an hour, with delivering slices to our family & friends too, I just had to have them try it!
Jessica DeMay says
Thanks for trying it, Jennifer and so glad you love it!
sf says
Can you substitute almond butter for the coconut butter? Where do you buy coconut sugar?