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.
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
Equipment Needed to Make this Gluten Free Coffee Cake Recipe
- Stand Mixer or Hand Mixer
- Bundt Pan
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!
Other Blueberry Recipes To Try
- Gluten Free Blueberry Crumb Bars
- Gluten Free Blueberry Muffins
- Blueberry Dutch Baby
- Mini Blueberry Cheesecakes
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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
- Pre-heat oven to 350 degrees and spray a bundt pan with non-stick spray.
- In a small bowl, combine 1 Tbsp flour, cinnamon and brown sugar. Set aside.
- In a medium bowl, sift together 3 cups gluten-free all-purpose flour, xanthan gum, baking powder, baking soda and salt. Set aside.
- 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.
- 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.
- 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.
- 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.
- Spread the remaining batter over the blueberries.
- Bake at 350 degrees for 1 hour or until cake tester comes out clean.
- Cool in the pan on a wire rack for 30 min. then remove from pan and cool completely on the wire rack.
- 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.
- This recipe can be made with regular all-purpose flour. Use an equal amount of flour and omit the xantham gum.
- Store the coffee cake covered at room temperature for up to 3 days.
Amount Per Serving:Calories: 330