Blueberry Coffee Cake

Indulge in the irresistible flavors of this Blueberry Coffee Cake, features juicy blueberries, a buttery streusel topping, and a moist, tender crumb. This delectable treat is perfect for parties, brunches, or any occasion that calls for a delightful and satisfying dessert.

Updated July 2023

Blueberry Coffee Cake: A Delicious Gluten-Free Treat

Looking for a delectable treat to wow your guests at your next party or gathering? Look no further than this mouthwatering Blueberry Coffee Cake recipe. With its moist and tender crumb, juicy blueberries, and buttery streusel topping, this cake is the perfect balance of sweetness and texture. Whether you’re hosting a brunch, celebrating a special occasion, or simply indulging in a sweet treat, this Blueberry Coffee Cake is sure to be a crowd-pleaser.

It’s also perfect for any guests that may have any dietary congeners as this recipe includes gluten-free and dairy-free variations.. Enjoy the flavors of summer with every bite, and share the joy with your loved ones. Get ready to impress your friends and family with this irresistible dessert that’s perfect for any celebration.

Ingredients for Blueberry Coffee Cake:

Before we dive into the recipe, let’s take a closer look at the ingredients and understand why they are used in this delectable creation:

For the Cake:

• Gluten-Free 1-1 Baking Flour: This flour provides the base for the cake and ensures it is gluten-free. If you don’t follow a gluten-free diet, you can substitute it with all-purpose flour.
• Granulated Pure Maple Sugar: Adding sweetness and a hint of maple flavor, this sugar enhances the taste of the cake. You can use granulated sugar or your preferred sweetener as an alternative. For a lower sugar option, try using Lakanto or Swerve.
• Dairy-Free Butter or Unsalted Butter: Butter adds richness and a smooth texture to the cake. Choose dairy-free butter if you prefer a non-dairy option.
• Large Egg: The egg acts as a binding agent and contributes to the cake’s structure and moisture.
• Unsweetened Almond Milk / Non-Dairy Milk: This ingredient provides liquid and helps create a tender crumb. If you’re not dairy-free, you can substitute it with buttermilk.
• Thick Greek-Style Yogurt: Adding moisture and tanginess, Greek yogurt contributes to the cake’s texture. You can use dairy-free or regular Greek yogurt.
• Melted Coconut Oil or Neutral Oil: This oil adds moisture and helps create a tender cake. Feel free to use melted coconut oil or any neutral oil of your choice.
• Pure Vanilla Extract: Vanilla extract enhances the overall flavor profile of the cake, providing a warm and inviting aroma.
• Baking Powder and Baking Soda: These leavening agents work together to give the cake a light and fluffy texture.
• Salt: A pinch of salt enhances the flavors and balances the sweetness in the cake.
• Frozen Unthawed Blueberries: Bursting with vibrant color and a burst of freshness, blueberries are the star of this recipe. If you prefer, you can use fresh blueberries instead.

Streusel Topping:

To take this Blueberry Coffee Cake to the next level, we’ll be adding a scrumptious streusel topping. Here’s what you’ll need:

• Gluten-Free 1-1 Baking Flour: This flour, just like in the cake, ensures the streusel topping remains gluten-free. You can substitute it with all-purpose flour if desired.
• Coconut Sugar: Adding a delightful caramel-like flavor, coconut sugar gives the streusel topping its sweetness. You can also use granulated brown sugar or your preferred sweetener.
• Cinnamon: A dash of cinnamon brings warmth and depth of flavor to the streusel topping.
• Dairy-Free or Unsalted Butter: Just like in the cake, butter is used in the streusel topping to create those irresistible crumbly crumbs.

Instructions: How to make Blueberry Coffee Cake

Now that we’re familiar with the ingredients, let’s dive into the simple steps to create this delectable Blueberry Coffee Cake:

• Preheat your oven to 350 degrees Fahrenheit and grease or line an 8×8 square pan with parchment paper.

Streusel Topping:

• In a medium bowl, whisk together the gluten-free baking flour, coconut sugar, and cinnamon.
• Cut in the dairy-free or unsalted butter using a pastry blender or two forks until the mixture resembles coarse crumbs.

Cake:

• In a small bowl, whisk together the gluten-free baking flour, baking powder, baking soda, and salt.
• In the bowl of a stand mixer or a large bowl using a hand mixer, cream together the granulated pure maple sugar (or sweetener of choice) and butter for 2-3 minutes. Add the egg and milk (or buttermilk) and mix until incorporated. Add the vanilla extract, Greek yogurt, and oil. Mix until well combined.
• Turn the mixer to low and gradually add the flour mixture, stirring until just incorporated.
• Pour the batter into the prepared cake pan. Sprinkle the unthawed blueberries evenly on top.
• Sprinkle the streusel topping generously over the blueberries.
• Bake for 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
• Allow the cake to cool for at least 10 minutes before cutting it into desired sizes. For an extra touch, dust the top of the cake with powdered sugar or a powdered sweetener of your choice.

Tips for Success:

Ensure your ingredients, such as the egg, almond milk (or buttermilk), and Greek yogurt, are at room temperature. This helps create a smoother batter and ensures the ingredients incorporate evenly.

When cutting in the butter for the streusel topping, make sure it’s cold to achieve the desired crumbly texture.

Storage and Freezer Instructions:

• Leftovers can be stored in an airtight container at room temperature for up to 3 days. For extended freshness, refrigerate the cake for up to 5 days.
• To freeze, wrap individual slices or the entire cake tightly in plastic wrap and then place it in an airtight container or freezer bag. The cake can be frozen for up to 3 months. Thaw the frozen cake in the refrigerator overnight before serving.

Serving Suggestions:

• Enjoy a slice of this Blueberry Coffee Cake on its own with a cup of hot coffee or tea for a delightful breakfast or afternoon treat.
• Elevate the dessert experience by serving the cake with a scoop of vanilla ice cream or a dollop of whipped cream.

Variations and Substitutions:

• Feel free to customize this recipe by adding other fruits like raspberries or diced apples. The possibilities are endless!
• If you don’t require a gluten-free version, you can substitute the gluten-free 1-1 baking flour with all-purpose flour in equal amounts.
• Adjust the sweetness to your liking by using your preferred sweetener and adjusting the amount according to taste.

More blueberry dessert recipes you will love:

Single-Serve Blueberry Mug Cake

Blueberry Crumb Bars

Lemon Blueberry Bread

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Blueberry Coffee Cake

Prep Time

20 mins

Cook Time

45 mins

Total Time

1 hr 5 mins

 

Indulge in the irresistible flavors of this Blueberry Coffee Cake, features juicy blueberries, a buttery streusel topping, and a moist, tender crumb. This delectable treat is perfect for parties, brunches, or any occasion that calls for a delightful and satisfying dessert.

Course: Breakfast

Cuisine: American

Keyword: blueberry coffee cake, coffee cake for brunch, coffee cake recipe, easy coffee cake recipe for breakfast

Servings: 16 servings

Calories: 197 kcal

Author: Kelly

Ingredients

For the Streusel Topping:

• 1/2 cup gluten-free 1-1 baking flour can substitute all-purpose flour if not gluten-free
• 1/2 cup coconut sugar or granulated brown sugar / brown sweetener of choice - use Lakanto or Swerve for lower sugar option, firmly packed
• 1 tsp cinnamon
• 1/2 cup dairy-free or unsalted butter
• powdered sugar / powdered sweetener for dusting the top of cake optional

For the Cake:

• 1-1/2 cup gluten-free 1-1 baking flour can substitute all-purpose flour if not gluten-free
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 3/4 cup granulated pure maple sugar or granulated sugar or sweetener of choice - use Lakanto or Swerve for lower sugar option
• 1/4 cup dairy-free butter or unsalted butter room temperature
• 1 large egg room temperature
• 1/3 cup unsweetened almond milk / non-dairy-milk room temperature (can sub with buttermilk if not dairy-free)
• 1/4 cup thick Greek-style yogurt , dairy-free or regular - we like Kite-Hill, Culina or Cocojune for dairy-free
• 2 tbsp melted coconut oil or neutral oil of choice
• 1 tsp pure vanilla extract
• 1-1/2 cup frozen unthawed blueberries can you fresh see notes
• Streusel Topping:
• 1/2 cup gluten-free 1-1 baking flour can substitute all-purpose flour if not gluten-free
• 1/2 cup coconut sugar or granulated brown sugar / brown sweetener of choice - use Lakanto or Swerve for lower sugar option, firmly packed
• 1 tsp cinnamon
• 1/2 cup dairy-free or unsalted butter
• powdered sugar / powdered sweetener for dusting the top of cake optional

Instructions

1. Preheat the oven to 350 degrees Fahrenheit. Grease or line a 8x8 square pan with parchment paper. Set aside

For the Streusel Topping

1. In a medium bowl, whisk together the flour, coconut sugar and cinnamon.
2. Cut in the butter with pastry blender or two forks until well combined and mixture resembles course crumbs.

For the Cake:

1. In a small bowl, whisk together the flour, baking powder, baking soda and salt together. Set aside.
2. In the bowl of the stand mixer or a large bowl using a hand mixer, cream together sugar and butter about 2-3 minutes. Add egg and milk and continue mixing until incorporated. Add vanilla, Greek yogurt and oil. Mix until combined.
3. Turn the mixer to low, add the flour mixture and slowly stir until just incorporated.
4. Pour into prepared cake pan. Sprinkle blueberries on top.
5. Sprinkle the streusel topping on top
6. Bake for 40-45 minutes or until a toothpick inserted into the center of the cake comes out clean.
7. Allow to cool at least 10 minutes before cutting it into desired sizes and dust with powdered sugar.

Recipe Notes

If using fresh blueberries, the cooking time will be slightly less. Check the cake often after the 30-minute mark to be safe.

Nutrition Facts

Blueberry Coffee Cake

Amount Per Serving (1 2x2 inch square)

Calories 197 Calories from Fat 90

% Daily Value*

Fat 10g15%

Carbohydrates 24g8%

Sugar 17g19%

Protein 1g2%

* Nutrition facts are provided as a courtesy using the WPRM recipe calculator. It is best to make your own calculations to ensure accuracy. We expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website. Percent Daily Values are based on a 2000 calorie diet.

Disclaimer: This updated post was generated on July 10, 2023 by ChatGPT, an AI language model, and all info should be reviewed and validated by a human for accuracy and relevancy before implementation.