Skip to Content

Gluten Free Blueberry Coffee Cake

A super moist sour cream coffee cake chock full of gorgeous blueberries that are bursting with flavor. This Blueberry Coffee Cake is the perfect change-up from a traditional coffee cake – perfect for Sunday brunch, potlucks or even dessert.

Gluten Free Blueberry Coffee Cake on a marble stand with a wood base

Photos and  post updated June 2019

Blueberry Coffee Cake is one of Adams all-time favorite things to eat with blueberries.

Coffee cake is typically a breakfast/brunch type food but this could also easily be served for dessert. It’s also such a rich coffee cake that it’s definitely not for an everyday breakfast, though Adam tries to convince me that it is. He still has the metabolism of a 15-year-old boy so he can get away with eating like that. We can all hate him for that. So unfair.

This would also be really great to make for a potluck, baby shower, or wedding shower. It’s a great gluten-free option that can serve a crowd.

The star of this gluten free coffee cake is clearly the fresh blueberries. If you’re getting them in season, it’s even better. Fresh juicy blueberries are just begging to be baked with!


Key Ingredients for Homemade Blueberry Coffee Cake

  • Fresh Blueberries
  • Sour Cream
  • Almond Extract
  • Cinnamon

Equipment Needed to Make this Gluten Free Coffee Cake Recipe

  • Stand Mixer or Hand Mixer
  • Bundt Pan

This blueberry coffee cake is one of my favorite ways to eat fresh blueberries! It’s a sour cream based coffee cake layered with cinnamon coated blueberries and it tastes out of this world amazing! Top it off with a quick cinnamon glaze or leave it plain. This coffee cake is perfect for brunch, pot lucks, parties, or dessert! Easy gluten free recipe from @whattheforkblog - visit whattheforkfoodblog.com for more gluten free baking recipes. #glutenfree #blueberry #coffeecake #cake #blueberryrecipes #baking


How to Make a Blueberry Bundt Cake from Scratch

Step 1. Preheat the oven and prepare your bundt pan for baking.

Step 2. Mix together the fresh blueberries, cinnamon, and brown sugar.

Step 3. Whisk together the dry ingredients for the cake batter.

Step 4. Cream together the butter and sugar then beat in the eggs and extracts.

Step 5. Mix in 1/3 of the flour then 1/2 of the sour cream. Then mix in another 1/3 of the flour, followed by the other 1/2 of the sour cream, and then the last 1/3 of the flour. Mix until just combined, scrapping the bottom of the bowl as needed.

Step 6. Add 1/3 of the batter to the prepared pan and spread it evenly over the bottom of the pan. Top with half of the blueberries, spreading them evenly over the batter. Alternate with the remaining batter, followed by the blueberries, then the remaining batter.

Step 7. Bake 1 hour or until a cake tester comes out clean. Cool in the pan for 30 minutes then invert onto a wire rack to cool completely. Once cooled, top with the glaze and let it set before serving.


Tips for Making this Gluten Free Blueberry Coffee Cake

  • Try and divide your batter as evenly as possible. It’ll give you those nice distinct layers between the blueberries!

 

Piece of Gluten Free Blueberry Coffee Cake on a white plate garnished with blueberries and a gold fork.

Other Blueberry Recipes To Try


Be sure to follow me on Instagram and hashtag #whattheforkfoodblog or tag @whattheforkfoodblog – I love seeing what you make!
If you love this gluten free blueberry coffee cake recipe, be sure to follow me on social media so you never miss a post:
facebook | twitter | pinterest | instagram | youtube |

email subscription for What The Fork Food Blog

Piece of Gluten Free Blueberry Coffee Cake on a white plate garnished with blueberries and a gold fork.

Blueberry Coffee Cake

Yield: Serves 12
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes

A super moist sour cream coffee cake chock full of gorgeous blueberries that are bursting with flavor. This Blueberry Coffee Cake is the perfect change-up from a traditional coffee cake – perfect for Sunday brunch, potlucks or even dessert.

Ingredients

For the Coffee Cake

  • 3 cups plus 1 Tbsp gluten-free all-purpose flour, divided
  • 1 1/2 teaspoons xanthan gum
  • 1 1/2 teaspoons baking powder
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon fine sea salt
  • 3/4 cups (1.5 sticks) unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 4 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • 2 teaspoons almond extract
  • 1 cup sour cream (light is fine)
  • 2 cup fresh blueberries, washed and dry
  • 1/2 teaspoon cinnamon
  • 1/4 cup light brown sugar, packed

For the Glaze

  • 1 cup (132 g) powdered sugar
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon pure vanilla extract
  • 1 Tablespoon milk

Instructions

  1. Pre-heat oven to 350 degrees and spray a bundt pan with non-stick spray.
  2. In a small bowl, combine 1 Tbsp flour, cinnamon and brown sugar. Set aside.
  3. In a medium bowl, sift together 3 cups gluten-free all-purpose flour, xanthan gum, baking powder, baking soda and salt. Set aside.
  4. Cream together granulated sugar and butter in the bowl of a stand mixer fitted with the paddle attachment. Beat in vanilla extract, almond extract and add eggs one at a time, beating after each addition.
  5. Mix in 1/3 of the flour mixture followed by half the sour cream. Mix in another 1/3 of the flour until combined and then the other half of the sour cream. Mix in the remaining flour mixture until combined.
  6. Add 1/3 of the batter to the prepared bundt pan and spread evenly over the bottom. Evenly sprinkle the batter with 1/2 of the brown sugar mixture and 1 cup of the blueberries.
  7. Add another 1/3 of the batter and gently spread evenly around the pan over the blueberries. Evenly spread the rest of the brown sugar mixture and blueberries over the batter.
  8. Spread the remaining batter over the blueberries.
  9. Bake at 350 degrees for 1 hour or until cake tester comes out clean.
  10. Cool in the pan on a wire rack for 30 min. then remove from pan and cool completely on the wire rack.
  11. To make the glaze, stir together the powdered sugar, ground cinnamon, vanilla extract, and milk in a small bowl. Drizzle the glaze over the coffee cake and let it set before serving.

Notes

  1. This recipe can be made with regular all-purpose flour. Use an equal amount of flour and omit the xantham gum.
  2. Store the coffee cake covered at room temperature for up to 3 days.
Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving:Calories: 330
Crock Pot Beef Fajitas
← Read Last Post
Chocolate Hazelnut Shortbread Cookies from What The Fork Food Blog
Chocolate Hazelnut Shortbread Cookies
Read Next Post →

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Laurel

Sunday 6th of September 2020

I saw this recipe in "Simply Gluten Free" magazine. I had fresh blueberries that needed to be used. I was so pleased with the way this cake turned out - mine looked just like the picture on your blog and the texture and taste are so much like "real" cake. I have had many GF baking flops but this was a win!

milanka

Thursday 23rd of July 2020

For this Blueberry GF coffee cake if Im using Bob Red Mills 1 to 1 gluten free flour that has xanthan gum do i still add the 1 1/2 tsp that you have listed to include or do I omit that since the flour already has it in it? Also does this coffee cake freeze well? I would like to make this today?

Shay

Thursday 23rd of July 2020

Since your flour blend contains xanthan gum, you can omit what's called for in the recipe. And it can be frozen :)

Bill @thewoksoflife

Sunday 20th of July 2014

I love any kind of coffee cake - Thank for sharing this recipe, you have a great site!

Kellie

Wednesday 25th of June 2014

Do you know if this would work with frozen blueberries?

Sharon

Wednesday 25th of June 2014

Yes it will, just make sure there isn't really any ice build up on the blueberries or it will add extra moisture and make it a little soggy around the blueberries. I use Wyman's of Maine frozen blueberries pretty frequently in my baked goods, especially in my Blueberry Almond Muffins.

Miz Helen

Tuesday 24th of June 2014

Your Blueberry Coffee Cake is just beautiful and looks delicious! Thanks so much for sharing this awesome recipe with Full Plate Thursday. Hope you are having a great week and come back soon! Miz Helen

What The Fork Food Blog

Tuesday 24th of June 2014

Thank you, I'll be linking up again Thursday :)

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Skip to Recipe