Gluten-Free Blueberry Streusel Coffee Cake
A gluten-free blueberry streusel coffee cake that’s perfect for those who love cake and especially a good streusel topping.
Recipe updated 5/19/24
I am a cake lover by nature, this Apple Streusel Coffee Cake Gluten-Free and this Gluten-Free Cinnamon Bun Coffee Cake are perfect examples. Give me any type of cake over cookies any time.Â
Why You Will Love This Recipe
- It’s gluten-free but can be made using regular all purpose flour
- It can be made dairy-freeÂ
- Perfect for the blueberry lover
- Great as a breakfast or brunch option
- Makes a nice afternoon treat with coffee or tea
Why They Call It Coffee Cake
The reason it’s called coffee cake is because it is usually served alongside coffee. Coffee cake generally has a streusel topping, it may have coffee in it but it’s not always the case. It differs from crumb cake in that it has less streusel topping and more cake, whereas the crumb cake has a thicker layer of streusel topping. In Britain, coffee cake is actually a sponge cake, with coffee in it. The cake is baked in two layers and filled with a coffee butter icing and also topped with the same icing.Â
Ingredients
The Streusel Topping
Light Brown Sugar
Cinnamon
Butter – I like to use unsalted butter
Gluten-Free Flour/All-Purpose Flour – If using gluten-free flour, make sure it has xanthan gum in it.
Coffee Cake
Gluten-Free Flour/All-Purpose Flour – If using gluten-free flour, make sure it has xanthan gum in it.
Sugar – Regular granulated sugar
Baking Powder – This recipe does require a larger amount of baking powder than usual
Baking SodaÂ
Salt – Regular table salt works fine here.
Cinnamon
Vegetable Oil – Can also use canola or refined coconut oil.
Eggs – You will need two large eggs
Milk – This can be made using regular or dairy free milk.
Vanilla Extract – Make sure it’s pure vanilla extract
Blueberries – Fresh blueberries
Blueberry Jam – Use your favorite brand
The Glaze
Powdered Sugar/Confectioner’s Sugar
Vanilla Extract – Make sure it’s pure vanilla extract
Milk – Use your favorite milk or non-dairy milk
Instructions
-  Pre-heat the oven to 350°F. Line an 9 x 9 baking pan with parchment paper that extends over the sides of the baking pan.
- Â Combine the brown sugar, gluten-free flour, and cinnamon in a medium size bowl. Mix well, then cut in the butter with a pastry cutter, fork, or your fingers.
- Set the bowl aside.
Make The Cake Batter
- Combine all the dry ingredients in a large bowl and whisk together.
- In a separate bowl combine all the wet ingredients and mix well, then add it to the dry ingredients and mix it again.
- Take 2 Tbsp of the topping mixture and sprinkle it over the batter and mix it in.
- Place the blueberries into a small bowl, add 1 tbsp of flour to the blueberries and mix. Then gently fold them into the batter.
- Pour the batter into the prepared baking pan.Â
- Dollop the blueberry jam onto the top of the batter and swirl it in with a butter knife.
- Sprinkle the top of the cake with the streusel topping.
- Place the baking pan onto a baking sheet pan to catch any spills.
- Bake for 50-60 minutes or until a tester comes out clean.
- If the topping starts to get too brown, cover it with aluminum foil and continue to bake until done.
- Once the cake is cooled make the glaze.
- In a small bowl combine the powdered sugar and vanilla extract.
- Slowly add in the milk to reach the desired consistency. You want it on the thicker side but pourable. You may not use all the milk.
- Drizzle over the cooled cake.Â
Substitutions
- To make this dairy-free replace the butter with vegan butter and the milk with your favorite non-dairy milk.
Storage
Store at room temperature covered with aluminum foil up to 3 days.
Gluten-Free Blueberry Streusel Coffee Cake
Materials
For The Topping
- 1 cup Light Brown Sugar
- 1 tbsp Cinnamon
- 2 tbsp Gluten-free flour All-purpose flour can be used instead
- 3 tbsp Butter, unsalted, cut into small cubes
For the Cake
- 2 1/2 cups Gluten Free Flour I used Cup4Cup, can sub in regular all-purpose flour
- 1 cup Sugar
- 1 tbsp Baking powder
- 1 tsp Baking Soda
- 1/2 tsp Salt
- 1/2 tsp Cinnamon
- 1/2 cup Veg or canola oil
- 2 large Eggs
- 1 cup Milk/Dairy-free milk
- 1 Tbsp Vanilla extract
- 2 cup Blueberries, fresh or frozen if frozen do not thaw
- 3 tbsp Blueberry jam
Glaze
- 1 cup Powdered Sugar
- 1 tsp Vanilla extract
- 1 tbsp Milk/Dairy-free Milk
Instructions
- Pre-heat the oven to 350°F. Line a 9 x 9 inch baking pan with parchment paper that extends over the sides.
Make the Topping
- Combine the brown sugar, gluten-free flour, and cinnamon in a medium size bowl. Mix well. Cut in the butter with a pastry cutter, fork, or your fingers.
- Set aside.
Make The Cake Batter
- Combine all the dry ingredients in a large bowl and whisk.
- In a separate bowl combine all the wet ingredients and mix well then add it to the dry ingredients and mix again.
- Take 2 TBSP of the topping mixture and sprinkle it over the batter and then mix it into the batter.
- Add the blueberries to a small bowl and add 1 Tbsp of flour to the blueberries and mix. Then gently fold them into the batter.
- Pour the batter into the prepared parchment lined pan.
- Dollop the blueberry jam onto the top of the batter and swirl it in with a butter knife.
- Sprinkle the top of the cake with the streusel topping.
- Place the baking pan onto a baking sheet pan to catch any spills.
- Bake 50-60 min or until tester comes out clean.
- If topping starts to get too brown, cover it with foil and continue to bake until done.
Make the Glaze
- Once the cake is cooled make the glaze.
- In a small bowl combine the powdered sugar and vanilla extract.
- Slowly add milk to reach the desired consistency. You want it thick but pourable so you may not need all the milk.
- Drizzle over the cooled cake.
Notes
- You can make this cake using regular flour and dairy, just swap them out where needed.
- The cake will be very tall so make sure you have the parchment paper higher than the top of the baking pan and place the baking pan on a baking sheet to catch any spills.
- Cup 4 Cup flour has dairy in it, so if you plan on making it dairy-free please choose another gf flour such as King Arthur Measure for Measure. I have not tried any brand other than the two listed.
Nutrition
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