Name: Gluten Free Blueberry Coffee Cake Recipe
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Cuisine: American
Ingredients: 1.5 cups non dairy milk (may substitute regular milk); 1/2 cup plant based yogurt (may substitute regular yogurt); 1 cup coconut sugar (may substitute cane sugar or monk fruit sweetener); 1 tsp vanilla extract; 1 tsp baking powder; 1/2 tsp baking soda; 1/2 tsp sea salt; 2.5 cups Gluten Free 1:1 flour (may substitute all purpose flour); 1/2 tsp cinnamon; 1 cup fresh or frozen blueberries; 1/4 cup vegan or regular butter (melted); 1/3 cup coconut sugar (may substitute cane sugar, brown sugar or monk fruit sweetener); 1/4 tsp sea salt; 1/2 cup gluten-free flour (such as Bob’s Red Mill 1:1, or substitute all purpose flour if not gluten free)

If you love a tender, moist cake that's bursting with fresh fruit, then this Gluten Free Blueberry Coffee Cake Recipe is going to be your new favorite. It's light, flavorful, and perfect whether you're sipping coffee in the morning or enjoying a slice for dessert.

A slice of crumb-topped coffee cake sits on a speckled cream plate with a white marbled surface in the background. The cake has three visible layers: the bottom layer is a light yellow sponge with dark purple berries inside, the middle layer is the same sponge with berry pieces, and the top layer is a thick crumbly brown streusel dusted with sugar and drizzled with white icing that flows slightly down the sides. Behind the slice, the rest of the cake is visible on parchment paper, with a knife lying next to it. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Gluten Free Blueberry Coffee Cake Recipe
Top Tip
How to Serve Gluten Free Blueberry Coffee Cake Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Gluten Free Blueberry Coffee Cake Recipe

Why You'll Love This Recipe

I can’t get enough of how this gluten free blueberry coffee cake turns out every time — it’s reliably soft with just the right balance of sweet and salty thanks to the streusel topping.

Deliciously Moist Texture: Thanks to the plant-based yogurt and non-dairy milk, it stays wonderfully tender without being dense.
Fruit-Packed Goodness: You get juicy pops of blueberry in every bite, whether you use fresh or frozen berries.
Crunchy Streusel Topping: The sweet and salty streusel adds an irresistible, buttery crunch that makes this cake extra special.
Easy & Versatile: Simple ingredients, vegan and gluten free, with easy substitutions if you’re not gluten sensitive.

Ingredients & Why They Work

I always recommend using high-quality, gluten free 1:1 flour blends to achieve the best texture — it makes all the difference. Also, fresh or frozen blueberries both work beautifully here, so grab whatever you have on hand.

Flat lay of a small pitcher of almond milk, a small white bowl of creamy plant-based yogurt, a small white bowl filled with golden coconut sugar, a white ceramic dish holding pure vanilla extract, a small white bowl with light brown gluten-free flour, a small white bowl of fine baking powder, a small white bowl of baking soda, a small white bowl of sea salt, a small white bowl of ground cinnamon, a handful of plump fresh blueberries, and a small white bowl with melted vegan butter placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Non dairy milk: Keeps the cake moist and works well with plant-based yogurt for a tender crumb.
Plant based yogurt: Adds slight tang and moisture, helping the cake stay soft and fluffy.
Coconut sugar: Provides a mild caramel flavor and natural sweetness that's less processed.
Vanilla extract: Enhances all the flavors with subtle warmth and sweetness.
Baking powder: Gives the cake needed lift and fluffiness.
Baking soda: Reacts with the yogurt to give an extra light texture.
Sea salt: Balances sweetness and highlights the blueberry flavor.
Gluten Free 1:1 flour: Ensures a tender crumb without gluten — can be swapped with all purpose flour if preferred.
Cinnamon: A hint of warm spice that complements blueberries perfectly.
Blueberries: Fresh or frozen, these bursts of juicy fruit are the star of the show.
Vegan butter: Brings richness to the streusel with a buttery, melt-in-your-mouth crunch.
Additional coconut sugar: Sweetens the topping and caramelizes beautifully in the oven.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

This Gluten Free Blueberry Coffee Cake Recipe is wonderfully adaptable, making it easy to tailor to your taste preferences or dietary needs. Whether you want it a bit sweeter, more citrusy, or with a different texture, these variations will help you make it your own.

Lemon Zest Twist: I love adding a teaspoon of fresh lemon zest to the batter for a bright, citrusy note that compliments the blueberries beautifully.
Nutty Crunch: For an extra layer of texture, try sprinkling chopped walnuts or pecans on top of the streusel before baking. It adds a lovely crunch and a toasty flavor.
Seasonal Berry Mix: Don't have blueberries on hand? Substituting with mixed berries like raspberries, blackberries, or strawberries works wonderfully – just watch for extra moisture in the batter when using softer berries.
Non-Vegan Option: Feel free to use regular yogurt and butter instead of plant-based versions if vegan isn't a priority. It gives the cake a classic richness while staying gluten free.
Gluten Friendly: If gluten isn't a concern, swapping gluten free flour 1:1 for all purpose flour yields a similarly tender cake with slightly different texture.

Step-by-Step: How I Make Gluten Free Blueberry Coffee Cake Recipe

The image shows a white bowl filled with thick, creamy light beige batter. On top of the batter, there is a pile of fresh blueberries, dark blue with a natural dusty coating, scattered mainly in the center. The inside walls of the bowl have some of the batter spread unevenly. The bowl is placed on a white marbled textured surface with soft light casting gentle shadows. photo taken with an iphone --ar 2:3 --v 7

Step 1: Preheat and Prep Your Pan

Start by preheating your oven to 375 degrees Fahrenheit. To make clean-up a breeze and ensure the cake lifts out easily, line an 8x8 inch baking dish with parchment paper. Make sure the parchment covers the bottom and up the sides for easy removal later.

Step 2: Whisk Together the Wet Ingredients

In a medium bowl, combine 1.5 cups of your non dairy milk, ½ cup plant based yogurt, 1 cup coconut sugar, and 1 teaspoon vanilla extract. Whisk these until the coconut sugar dissolves and the mixture is smooth. This creates the sweet and creamy base for your batter.

Step 3: Add the Dry Ingredients and Mix

To your wet mixture, gently fold in 2.5 cups gluten free 1:1 flour, 1 teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon cinnamon, and ½ teaspoon sea salt. Use a spatula and fold just until the ingredients are combined to avoid overmixing — you want a tender crumb, not a dense cake.

Step 4: Fold in the Blueberries

Carefully fold in 1 cup of fresh or frozen blueberries. If using frozen, no need to thaw—they’ll bake up juicy and delicious. Be gentle so you don’t crush the berries and stain the batter.

Step 5: Transfer Batter to the Pan

Pour the batter evenly into your prepared baking dish. Use a spatula to smooth the top so the cake bakes uniformly, giving you a lovely even rise.

Step 6: Make the Streusel Topping

In a small bowl, mix together ¼ cup melted vegan or regular butter, ⅓ cup coconut sugar, ¼ teaspoon sea salt, and ½ cup gluten-free flour until crumbly. This sweet and salty streusel will give the coffee cake its irresistible crunchy top.

Step 7: Top and Press the Streusel

Sprinkle the streusel evenly over the batter. Using clean hands, press the topping down gently but firmly so it sticks to the batter — this helps it bake into a golden, crunchy crust rather than falling off later.

Step 8: Bake Until Golden and Set

Bake your cake at 375 degrees Fahrenheit for 45 minutes, or until a toothpick inserted in the center comes out clean and the top is beautifully golden brown. You’ll know it’s ready when the kitchen fills with a warm blueberry aroma, and the streusel is crisp to the touch.

Step 9: Cool, Slice, and Enjoy

Remove the cake from the oven and let it cool in the pan for about 20 minutes. This resting time helps it firm up so your slices hold together nicely. Cut into 12 servings and enjoy warm or at room temperature. For a special touch, serve with a dusting of powdered sugar or a drizzle of whipped honey.

Top Tip

Mastering this Gluten Free Blueberry Coffee Cake Recipe can be so much easier with a handful of little tricks I’ve picked up along the way. These tips will help you get that perfect balance of moistness and crumbly topping every time!

Use Frozen Blueberries Without Thawing: I found that folding in frozen blueberries straight from the freezer prevents them from breaking up and turning your batter purple, so your cake stays beautifully marbled and not overly wet.
Press Streusel Gently but Firmly: Pressing the crumbly streusel topping just enough to adhere makes sure it stays put during baking without sinking into the batter, giving you that beloved crunchy texture on top.
Choose Your Sweetener Wisely: Coconut sugar adds a lovely caramel flavor, but I’ve experimented with cane sugar and monk fruit sweetener and each gives a slightly different but delicious taste—feel free to tailor it to your preference!
Don’t Skip the Parchment Paper: Lining your 8x8 baking dish with parchment paper makes removing the cake a breeze, avoiding any unwanted sticking or breakage.

How to Serve Gluten Free Blueberry Coffee Cake Recipe

A square white baking pan holds an unbaked dessert with two layers. The bottom layer is creamy and light beige with small dark spots scattered inside, showing a smooth texture. On top, there is a thick crumbly layer made of uneven light brown crumbs that cover the surface entirely. The pan is lined with white parchment paper, and the whole scene is set on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Garnishes

This coffee cake is delightful on its own, but you can easily dress it up with a light dusting of powdered sugar or a drizzle of homemade powdered sugar icing for a sweet touch. For an extra cozy note, try a spoonful of whipped honey or your favorite dairy-free whipped cream right on top.

Side Dishes

Pair your Gluten Free Blueberry Coffee Cake with fresh fruit salad for a refreshing brighten-up, or enjoy it alongside a hot cup of strong coffee or herbal tea to complement the cake’s warm cinnamon and vanilla notes. For brunch, a side of vegan yogurt or a small bowl of nuts adds delightful texture and protein.

Make Ahead and Storage

Storing Leftovers

To keep your coffee cake fresh, store any leftovers covered at room temperature for up to 2 days. If you want to keep it longer, refrigeration works well—wrap the cake or place it in an airtight container to maintain moisture for up to 5 days.

Freezing

This cake freezes beautifully! Wrap the cooled, sliced pieces tightly in plastic wrap or foil, then store them in a freezer-safe container or bag. You can freeze for up to 2 months. When ready to enjoy, thaw overnight in the fridge or leave at room temperature for a few hours.

Reheating

For a freshly baked feel, warm individual slices in the microwave for 20-30 seconds or pop them into a preheated oven at 300°F for about 10 minutes. This reheating method will bring back that lovely warmth and softness without drying out the cake.

Frequently Asked Questions:

Can I use fresh blueberries instead of frozen?

Absolutely! This Gluten Free Blueberry Coffee Cake Recipe works great with either fresh or frozen blueberries. Just fold them gently into the batter to avoid crushing.

Is this recipe completely vegan?

Yes, the recipe is entirely vegan when using plant-based yogurt and vegan butter, but you can also substitute regular dairy products if vegan isn’t a concern for you.

What gluten-free flour do you recommend?

I recommend using a quality Gluten Free 1:1 baking flour blend like Bob’s Red Mill for best texture and ease. You can also substitute with all purpose flour if gluten is not an issue.

How do I know when the cake is done baking?

Bake at 375°F for 45 minutes, or until a toothpick inserted into the center comes out clean and the top is a beautiful golden brown.

Final Thoughts

Baking this Gluten Free Blueberry Coffee Cake Recipe has been such a rewarding experience for me—the mix of juicy blueberries and that crunchy, salty-sweet streusel topping is just irresistible. Whether enjoyed with your morning coffee or as an afternoon treat, it’s a cozy reminder that simple, wholesome ingredients can make magical flavors. I hope this recipe brings a bit of warmth and joy to your kitchen as it has to mine!