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Blueberry Coffee Cake (Gluten Free)

This blueberry coffee cake recipe makes a delightful morning treat to go with your coffee or tea. Make it ahead of time to serve to a group or cut it into squares and store on your countertop for a quick breakfast on the go.

You can make several substitutions to your liking (see notes and FAQ) but the original recipe is gluten and dairy free!

Freshly baked blueberry coffee cake square served on a white plate with utensils in the background.

Blueberries are one of nature’s most delicious fruits. They are also high in antioxidants and fiber and have amazing flavor too. You’ll find out why these little gems are so good after one bite of blueberry coffee cake.

Ingredients

  • Almond flour
  • Coconut flour
  • Baking powder
  • Egg
  • Coconut oil, melted
  • Lemon juice
  • Vanilla extract
  • Almond milk
  • Maple syrup
  • Egg whites
  • Fresh blueberries
Fresh blueberries washed and placed in a yellow mixing bowl.

How to Make Blueberry Coffee Cake

Preheat the oven to 350 degrees. Grease and flour a baking pan and set aside.

In a bowl mix the almond flour with the coconut flour and the baking powder.

Mixing dry ingredients for blueberry coffee cake in a clear mixing bowl.

Add the egg, melted coconut oil, lemon juice, vanilla extract, almond milk, and maple syrup and stir until everything is well incorporated.

Add the beaten egg whites in 2 additions, carefully folding them in with the help of a spatula.

Mixing eggs into blueberry coffee cake batter with a green spatula.


Fold in the blueberries and pour the batter into the prepared cake pan.

Blueberry lemon cake batter spread into a square baking pan.

Bake for 35 minutes or until done.

Fully baked blueberry coffee cake in a square glass baking pan ready to slice into squares.

FAQ

Does blueberry coffee cake need to be refrigerated?

No, it doesn’t. In fact, refrigerating this coffee cake will cause it to dry out.

How should I store blueberry coffee cake?

Store covered on your countertop at room temperature for up to three days. This can be as simple as placing plastic wrap over the cake pan or you can slice the coffee cake into squares and store them in an airtight container for the same amount of time.

Can I freeze blueberry coffee cake?

Yes. Allow the cake to cool completely then cut into squares. Wrap each square in plastic wrap then place them all in a zipper-seal freezer bag. Use within a month for the best taste and freshness.

Can I make any substitutions?

You can easily substitute butter or the oil of your choice instead of using coconut oil. If you choose to use sugar or another powdered sweetener instead of the maple syrup, just use slightly less than 1/2 cup or it will be too sweet.

Other recipes you might like

Cranberry Orange Muffins with Ricotta are exceptionally moist and a delicious way to start your day.

If you’re looking to treat yourself to something a little sweeter, try my Lemon Loaf Cake with Raspberries.

Keep things gluten-free with this Summer Squash Quick Bread recipe that everyone on Pinterest loves!

Freshly baked blueberry coffee cake square served on a white plate with utensils in the background.

Blueberry Coffee Cake

Jenn
An easy blueberry coffee cake recipe that happens to be gluten free!
5 from 2 votes
Prep Time 10 mins
Cook Time 35 mins
Total Time 43 mins
Course Breakfast
Cuisine American
Servings 9
Calories 294 kcal

Ingredients
  

  • 2 cups almond flour
  • cup coconut flour
  • 1 tsp baking powder
  • 1 egg
  • ¼ cup coconut oil melted
  • 2 lemons juiced
  • 1 tsp vanilla extract
  • ¼ cup almond milk
  • ½ cup maple syrup
  • 2 egg whites beaten until stiff peaks are formed
  • 1 ½ cups blueberries

Instructions
 

  • Preheat the oven to 350 degrees. Grease and flour a square baking pan and set aside.
  • In a bowl mix the almond flour with the coconut flour and the baking powder.
  • Add the egg, melted coconut oil, lemon juice, vanilla extract, almond milk and maple syrup and stir until everything is well incorporated.
  • Add the beaten egg whites in 2 additions, carefully folding them in with the help of a spatula.
  • Fold in the blueberries and pour the batter into the prepared cake pan.
  • Bake for 35 minutes or until done.

Notes

You can use any sweetener of your choice. I have also tested this recipe with erythritol and the result was just as good (used a little bit less than ½ cup)
The egg whites make the cake fluffier so I definitely recommend folding them into the batter.
You can use butter or the baking oil of your choice instead of coconut oil.
Keyword coffee cake, quick bread
Nutrition Facts
Blueberry Coffee Cake
Amount Per Serving
Calories 294 Calories from Fat 180
% Daily Value*
Fat 20g31%
Saturated Fat 7g44%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 18mg6%
Sodium 86mg4%
Potassium 111mg3%
Carbohydrates 26g9%
Fiber 5g21%
Sugar 15g17%
Protein 8g16%
Vitamin A 45IU1%
Vitamin C 15mg18%
Calcium 117mg12%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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