There’s something special about the aroma of a warm coffee cake wafting through your kitchen, evoking memories of cozy gatherings and leisurely mornings. This Gluten-Free Blueberry Coffee Cake (Dairy-Free) is not only indulgent but also easy to prepare, making it a go-to recipe for both quick breakfasts and delightful desserts. With its moist texture and natural sweetness from the blueberries, this cake delivers a comforting slice that everyone will love.
This recipe is perfect for anyone seeking a gluten-free and dairy-free option that doesn’t skimp on flavor or satisfaction. It’s an excellent choice for weekend brunches with friends or family, and the cake stays well for a couple of days. Store it in an airtight container for a quick snack or an easy breakfast option.
Why You’ll Love This Recipe
- The light, fluffy texture perfectly complements the juicy blueberries.
- It’s a one-bowl recipe for easy preparation and clean-up.
- The streusel topping adds a delicious crunch to every bite.
- This coffee cake is naturally sweetened, making it a healthier treat.
What You’ll Need
Gather these ingredients for a delightful coffee cake.
For the Cake
- 2 cups + 1 tablespoon gluten-free flour mix
- 2 teaspoons baking powder
- ½ teaspoon sea salt
- ¾ cup sugar
- ½ cup dairy-free butter, room temperature
- 2 eggs
- 1 ½ teaspoons vanilla
- ½ cup almond milk
- 2 teaspoons apple cider vinegar
- 2 cups blueberries, fresh or frozen
For the Streusel
- ½ cup gluten-free flour
- ⅓ cup sugar
- 4 tablespoons dairy-free butter, cold
- 1 teaspoon cinnamon
- ¼ teaspoon sea salt
Substitution: Use coconut oil for dairy-free butter if desired.
Substitutions & Swaps
- Almond milk can be replaced with any plant milk.
- Use coconut sugar for a lower-glycemic option.
- Fresh blueberries can be swapped with raspberries.
- Any gluten-free flour blend will work.
How to Make It
Create this delicious coffee cake with ease by following these steps.
Preheat the oven
Preheat your oven to 375°F. Spray a 9×9-inch baking dish with cooking spray.
Mix the wet ingredients
Combine the almond milk and apple cider vinegar in a bowl. Set aside to thicken slightly.
Whisk the dry ingredients
In another bowl, whisk together 2 cups of the gluten-free flour, baking powder, and sea salt. Set aside.
Prepare the streusel
In a separate medium-sized bowl, add all the streusel ingredients. Use two forks or a pastry cutter to mix until crumbly. Set aside.
Cream the butter and sugar
In a large mixing bowl, cream together the dairy-free butter and sugar using a mixer. Mix in the eggs and vanilla until well blended.
Combine mixtures
Gradually add the almond milk mixture and flour mixture to the creamed ingredients, mixing in between each addition until everything is well combined.
Fold in blueberries
Toss one tablespoon of gluten-free flour with the blueberries to coat them. Gently fold the blueberries into the cake batter without overmixing.
Pour into baking dish
Using a spoon and spatula, carefully spread the cake batter evenly into the prepared baking dish. Sprinkle the streusel topping evenly over the batter.
Bake the cake
Place the cake in the oven and bake for 60-65 minutes. About 45 minutes in, loosely cover the top with aluminum foil to avoid over-browning. It’s done when golden brown, and the center is even with the edges.
Cool before serving
Allow the cake to cool for at least 15 minutes before cutting into squares and serving.
How to Store It
Fridge: Store in an airtight container for up to 3 days.
Freezer: Yes, wraps well for longer storage.
Reheat: Warm in the oven at 350°F for 10-15 minutes.
Tips for Best Results
- Allow the butter to soften completely for a smoother batter.
- Use fresh blueberries for the best flavor, if possible.
- Cover loosely with foil to prevent over-baking during the final minutes.
- Measure flour accurately for consistent results.
Serving Suggestions
- Enjoy slices with a cup of coffee or tea.
- Pair with fresh fruits for a brunch spread.
- Serve warm with maple syrup drizzled on top.
Leave a Comment