This Blueberry Coffee Cake is not only gluten free and dairy free, but can be made sugar free too!
There is just something so lovely about coffee cakes. They aren’t a food most of us have most of the time.
It’s usually for a special occasion or holiday and you can believe that I take full advantage of that unspoken rule.
You may remember my Strawberry Coffee Cake so I decided, “Why reinvent the wheel?” Let’s try different fruits, and sugars, and flours in this tried and try recipe.
Turns out, anything and everything works! Yippee!
Blueberry Coffee Cake Recipe Ingredients
Cake:
1 cup gluten free flour ( I use Bob’s Red Mill 1-1 Mix)
1/2 cup monk fruit sweetener (or whatever sugar you prefer)
2 teaspoons baking powder
1/4 tsp salt
2 eggs
1/2 cup unsweetened almond milk
2 Tbsp plant based melted butter or healthy oil
2 cups blueberries
Topping:
1/2 cup gluten free flour
1/2 cup white sugar or monk fruit sweetener (I prefer white because the crumble turns out more crumbly than crust-like)
1/2 oatmeal
1/4 cup cold plant based butter
As mentioned, you can make this entire cake sugar free with monk fruit sweetener, but I prefer to use monk fruit sweetener in the cake and use regular white sugar in the topping.
I have found that using all monk fruit sweetener in the topping resulted in a harder crust-like topping instead of a loose crumble topping.
However, you do you, Boo! Anything goes. 🙂
I have also found it helpful to implement these gluten free baking tips below from America’s Test Kitchen. Be sure to check out the article further to find more gluten free baking tips!
“While traditional recipes often warn against overmixing to avoid building up excess structure in delicate batters (such as muffins and cakes) so that they don’t turn rubbery, we found the opposite to be true of gluten-free batters. In fact, we often find ourselves trying to get the batters to have more structure so that they have a better rise and a nicer chew, and can support stir-ins, such as blueberries.”
“You may notice a sandy texture in quick-cooking gluten-free baked goods that you don’t notice in those with longer baking times. We tested lots of theories on how to get rid of this grit (grinding the flours further in a food processor, soaking them in water, heating them up before making the batter), but nothing worked well. Then, almost by accident, we found that letting batters sit, covered, for 30 minutes before baking made all the difference. It simply gave the flours and starches time to absorb the liquid and soften before baking.”
“Gluten-free baked goods often benefit from extra liquid to hydrate the flour blends, eliminate grittiness, and achieve a less dense or dry texture. However, it’s very important to drive off this extra moisture during baking, or you’ll wind up with a gummy texture. The best way to do this? Longer baking times. Some of our gluten-free recipes even instruct you to bake beyond the time that a toothpick inserted into the baked good comes out clean.”
You can find the original coffee cake recipe within my Strawberry Coffee Cake post and you will see that it bakes at a higher temp for a shorter time and uses less liquid.
I hope these baking tips are helpful to you. Enjoy this delicious Blueberry Coffee Cake!
Blueberry Coffee Cake
Equipment
- 2 medium-sized mixing bowl
- 1 rubber spatula
- 1 whisk
- 1 pastry cutter or fork
- 1 8×8 pan
Ingredients
Cake Batter
- 1 cup gluten free flour
- 1/2 cup monk fruit sweetener or white sugar
- 2 tsp baking powder
- 1/4 tsp salt
- 2 eggs
- 1/2 cup unsweetened almond milk
- 2 Tbsp oil or melted plant based butter
- 2 cups blueberries
Topping
- 1/2 cup gluten free flour
- 1/2 cup white sugar or monk fruit (See notes as to why I prefer regular sugar in the topping)
- 1/2 cup oatmeal
- 1/4 cup cold plant based butter
Instructions
- Preheat oven to 350F. Spray non-stick cooking spray in an 8×8 glass pan. Set aside.
- In a medium-sized bowl, combine the dry cake ingredients: gluten free flour (I used Bob’s Red Mill 1-1 Mix), monk fruit sweetener, baking powder, and salt.
- In the same bowl, add in milk, oil, and eggs. You can over mix the batter to produce a better cake texture once baked. (If you have time, you can let the batter rest for at least 1/2 hour or longer before baking.<—Gluten free baking hack! See above post for more tips!)
- Pour the cake mixture into the greased pan then top with the blueberries.
- In a small bowl, add all the topping ingredients and mix together until a crumbly texture forms. I use a pastry cutter to "cut in" the butter. Pour all of the crumb topping over the blueberries and smooth until level.
- Bake for 1 hour uncovered or until the cake is fluffy and a toothpick comes out clean from the center of the cake. If in doubt, bake another 10 minutes. It is hard to over bake this gluten free coffee cake.
- Serve warm and enjoy!
