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Blueberry Coffee Cake

This simple gluten free, dairy free, and refined sugar free Blueberry Coffee Cake recipe is packed with blueberries and other healthy ingredients. Gluten free flour blend, monk fruit sweetener, almond milk (coconut milk will work), eggs (try flax or chia eggs for vegan version), and coconut oil (butter) combine to make the most delicious weekend breakfast or easy brunch. Surprise the best mom in your world with this clean eating cake on Mother's Day this year! PS…You'll love the crumb topping!
Prep Time20 minutes
Cook Time1 hour
Total Time1 hour 20 minutes
Course: Breakfast
Cuisine: All American
Keyword: baking, blueberries, blueberry, coffee cake, dairy free, gluten free, monk fruit sweetener, refined sugar free
Servings: 9 servings
Calories: 240kcal
Cost: $5.00

Equipment

  • 2 medium-sized mixing bowl
  • 1 rubber spatula
  • 1 whisk
  • 1 pastry cutter or fork
  • 1 8x8 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!

Notes

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.

 
But that's my preference, you may choose to use all monk fruit in this recipe!