This Gluten Free Blueberry Coffee Cake is an easy, homemade recipe that works just as well for breakfast as it does for dessert. With juicy blueberries throughout and a soft, moist crumb, it's the kind of blueberry breakfast cake that feels special without being complicated.
Whether you're serving it for brunch, a casual morning treat, or an afternoon coffee break, this easy blueberry coffee cake delivers classic comfort in every slice.
This recipe is designed with beginner bakers in mind. This gluten free blueberry coffee cake recipe comes together simply and bakes up beautifully every time. It's a reliable gluten free breakfast cake that doubles as a fruity dessert option, making it perfect for entertaining or everyday baking.
Moist, delicious, and full of blueberry flavor, this coffee cake is one of those easy recipes you'll come back to again and again.
If you are looking for more blueberry recipes try my Gluten Free Blueberry Oat Muffins, my Gluten Free Oven Baked Pancakes with Blueberry Sauce or my Homemade Blueberry Lemonade made with Frozen Blueberries.
You can find all of my cake recipes here: Gluten Free Cake Recipes
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Instructions
Preheat your oven to 350 degrees. Grease a 9" cake pan or 9"x9" baking pan with butter or coconut oil and set aside.
In the bowl of your stand mixer add the softened butter, vegetable oil and sugar. Blend until combined. Add the eggs, vanilla and milk. Blend until combined.
In a mixing bowl whisk together the gluten free flour, baking powder and salt. Add these dry ingredients to the wet ingredients in your stand mixer. Blend just until combined.
Remove the bowl from your stand mixer and add the blueberries. Using a spatula stir the blueberries into the cake batter.
Pour the cake batter into your grease 9" cake pan or 9"x9" baking pan and spread evenly.
Bake at 350 degrees for 30-35 minutes. The top of the cake will be browned and when you insert a toothpick it will come out clean when the cake is done.
Let cool for 15 minutes before removing from the cake onto a plate.
After the cake has cooled in a small bowl whisk together the sifted powdered sugar and milk. Drizzle the glaze over your cake and serve.
Supplies
More Recipes You Might Enjoy
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Gluten Free Blueberry Coffee Cake
- Total Time: 45 minutes
- Yield: 8 servings 1x
- Diet: Gluten Free
Description
This Gluten Free Blueberry Coffee Cake is an easy, homemade recipe that works just as well for breakfast as it does for dessert. With juicy blueberries throughout and a soft, moist crumb, it's the kind of blueberry breakfast cake that feels special without being complicated.
Ingredients
- 2 cups Gluten Free Flour
- 2 tsp Baking Powder
- 1 tsp Salt
- ½ cup Butter, softened
- ¼ cup Avocado Oil or Vegetable Oil
- 1 cup Granulated Sugar
- 2 large Eggs
- 1 tsp Vanilla Extract
- ¼ cup Milk
- 2 cups Fresh Blueberries or Frozen Blueberries (do not defrost)
Glaze:
- 1 cup Powdered Sugar
- 1-2 tablespoon Milk
Instructions
Preheat your oven to 350 degrees. Grease a 9" cake pan or 9"x9" baking pan with butter or coconut oil and set aside.
In the bowl of your stand mixer add the softened butter, vegetable oil and sugar. Blend until combined. Add the eggs, vanilla and milk. Blend until combined.
In a mixing bowl whisk together the gluten free flour, baking powder and salt. Add these dry ingredients to the wet ingredients in your stand mixer. Blend just until combined.
Remove the bowl from your stand mixer and add the blueberries. Using a spatula stir the blueberries into the cake batter.
Pour the cake batter into your grease 9" cake pan or 9"x9" baking pan and spread evenly.
Bake at 350 degrees for 30-35 minutes. The top of the cake will be browned and when you insert a toothpick it will come out clean when the cake is done.
Let cool for 15 minutes before removing from the cake onto a plate.
After the cake has cooled in a small bowl whisk together the sifted powdered sugar and milk. Drizzle the glaze over your cake and serve.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Cake, Dessert
- Method: Baking
- Cuisine: Gluten Free
Top Tip
You can use fresh or frozen blueberries for this recipe. If you are going to use frozen blueberries do not defrost them. Stir them into the cake batter frozen. This may lead to the cake needing to bake a few extra minutes.
Frequently Asked Questions
Yes! This gluten free blueberry coffee cake can be made a day in advance and stored tightly covered at room temperature or in the refrigerator. The cake stays moist and the blueberry flavor actually develops even more overnight, making it perfect for breakfast, brunch, or entertaining.
Store leftover coffee cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. To freeze, wrap individual slices tightly and freeze for up to 3 months. When you are ready to eat the cake thaw at room temperature or gently warm before serving for the best texture.
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