Description
This Gluten Free Blueberry Coffee Cake is a moist, tender treat bursting with juicy blueberries and topped with a crunchy, sweet, and salty streusel. Perfect for breakfast, brunch, or dessert, it's vegan, gluten free, and easy to make with simple ingredients.
Ingredients
Scale
Coffee Cake
- 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
Streusel Topping
- 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)
Instructions
- Preheat and Prepare: Preheat oven to 375 degrees Fahrenheit. Line an 8x8 inch baking dish with parchment paper for easy removal and cleanup.
- Mix Wet Ingredients: In a medium bowl, whisk together the non dairy milk, plant based yogurt, vanilla extract, and coconut sugar until smooth and combined.
- Add Dry Ingredients: To the wet mixture, add gluten free flour, baking powder, baking soda, cinnamon, and sea salt. Gently fold using a spatula until fully incorporated into a batter.
- Fold in Blueberries: Carefully fold in the fresh or frozen blueberries to evenly distribute throughout the batter without crushing them.
- Transfer Batter: Pour and spread the batter evenly into the prepared 8x8 baking dish.
- Make Streusel: In a small bowl, combine melted vegan butter, coconut sugar, sea salt, and gluten free flour. Mix thoroughly until crumbly streusel forms.
- Top and Press: Sprinkle the streusel evenly over the batter. Use your hands to gently press it down slightly but firmly to adhere to the batter surface.
- Bake: Place the baking dish in the oven and bake for 45 minutes or until a toothpick inserted into the center comes out clean and the top is golden brown.
- Cool and Serve: Remove from oven and let cool in the pan for 20 minutes. Slice into 12 servings and serve as is or with powdered sugar icing or whipped honey if desired.
Notes
- This cake is perfect for breakfast, brunch, or dessert and pairs wonderfully with coffee or tea.
- Blueberries can be fresh or frozen; no need to thaw frozen blueberries before folding in.
- For a non-vegan version, use regular yogurt and butter as preferred.
- You can substitute the gluten free flour 1:1 with regular all purpose flour if gluten is not a concern.
- Store leftover cake covered at room temperature for up to 2 days or refrigerate for up to 5 days.
- To enhance flavor, add a teaspoon of lemon zest to the batter for a citrus note.
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 220 kcal
- Sugar: 14 g
- Sodium: 160 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 2 g
- Cholesterol: 0 mg
