Blueberry Coffee Cake (Gluten-Free)
This blueberry crumb cake is soft, buttery, and topped with a crumbly cinnamon streusel that makes it incredible. It’s an easy go-to gluten-free cake! It’s easy to make, takes simple ingredients, and works beautifully with fresh or frozen blueberries. Perfect easy cake as a snack, afternoon tea, brunch, or everyday cake.
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Perfect go-to gluten-free cake
This blueberry coffee cake with streusel topping is a cake to make once again, and the kind of recipe you’ll make all year long. It takes simple ingredients and is super easy to prepare and bake.
It has a tender crumb, bursting with juicy berries, and a crunchy topping. Fresh or frozen blueberries work well. It’s perfect for breakfast/brunch, as a snack, and afternoon tea. For more easy blueberry recipes for any occasion, here is the link to this blueberry loaf cake.
How to make Gluten-Free Blueberry Streusel Cake
Preheat oven to 350°F (180°C). Lightly grease or line with parchment paper an 8-inch square pan or a 9-inch round baking pan. Set aside.
For the streusel:
Mix gluten-free all-purpose flour and sugars in a medium bowl. Add diced cold butter and mix with your fingertips until crumbs form. Place the crumble on a plate in the freezer.
For the cake:
Whisk gluten-free all-purpose flour, baking powder, and salt in a medium bowl. Set aside.
In another bowl, beat the eggs, sugar, oil, lemon zest, and vanilla extract with an electric mixer until well incorporated (about 2 minutes). Pour the mixture into the dry ingredients and beat until well integrated (about 1minute). Gently add the blueberries and mix carefully (you can separate ½ cup to place on top).
Pour the mixture into the prepared pan, scatter the remaining blueberries, and sprinkle the streusel on top.
Bake for 40 minutes or until a toothpick inserted into the center comes out clean without a trace of batter. Let cool before removing.
Store the cake covered at room temperature for up to 3 days or in the refrigerator for up to a week. You can freeze the cake in an airtight container or freezer bag. To reheat, bake for 5-10 minutes in a medium oven (350°F/ 180°).
Baking Tips
- Blueberries: Fresh or frozen blueberries work well. If using frozen ones, do not thaw them. Keep them frozen until you add them to the batter. Your batter could become runny if you thaw the berries and mix them in.
- Streusel: for the best results, the streusel must be cold when topping the cake before baking.
For more related recipes
Gluten-Free Blueberry Coffee Cake (with cinnamon streusel topping)
Ingredients
For the streusel:
- 2/3 cup gluten-free all-purpose flour
- 1/3 cup granulated sugar
- 1/4 cup unsalted butter cold and diced
- 1 teaspoon ground cinnamon (optional)
For the cake:
- 2 cups gluten-free all-purpose flour
- 2 teaspoons baking powder
- Pinch of salt
- 3 eggs room temperature
- 3/4 cup granulated sugar
- 1/2 cup oil
- 1 teaspoon lemon zest
- 1 teaspoon vanilla extract
- 2 cups blueberries fresh or frozen
Instructions
- Preheat oven to 350°F(180°C). Lightly grease or line with parchment paper an 8-inch square pan or a 9-inch round baking pan. Set aside.
For the streusel:
- Mix gluten-free all-purpose flour, sugar, and cinnamon in a medium bowl. Add diced cold butter and mix with your fingertips until crumbs form. Place the crumble on a plate in the refrigerator.
For the cake:
- Whisk gluten-free all-purpose flour, baking powder, and salt in a medium bowl. Set aside.
- In another bowl, beat the eggs, sugar, oil, lemon zest, and vanilla extract with an electric mixer until well incorporated (about 2 minutes). Pour the mixture into the dry ingredients and beat until well integrated (about 1minute). Gently add the blueberries and mix carefully (you can separate ½ cup to place on top).
- Pour the mixture into the prepared pan, scatter the remaining blueberries, and sprinkle the streusel on top.
- Bake for 40 minutes or until a toothpick inserted into the center comes out clean without a trace of batter. Let cool before removing.