Gluten-Free Blueberry Coffee Cake (Dairy-Free)
Why Make This Recipe
Gluten-Free Blueberry Coffee Cake is a delicious choice for everyone, even those who are avoiding gluten and dairy. This cake is moist, fluffy, and full of sweet blueberries, making it a perfect treat for breakfast, brunch, or dessert. It’s easy to make and will impress your family and friends. Plus, it’s dairy-free, so it fits into many dietary needs.
How to Make Gluten-Free Blueberry Coffee Cake
Ingredients:
- 2 cups + 1 tablespoon gluten-free flour mix, separated
- 2 teaspoons baking powder
- ½ teaspoon sea salt
- ¾ cup sugar
- ½ cup dairy-free butter, room temperature
- 2 eggs
- 1 ½ teaspoons vanilla extract
- ½ cup almond milk
- 2 teaspoons apple cider vinegar
- 2 cups blueberries, fresh or frozen
Streusel:
- ½ cup gluten-free flour
- ⅓ cup sugar
- 4 tablespoons dairy-free butter, cold
- 1 teaspoon cinnamon
- ¼ teaspoon sea salt
Directions:
- Preheat your oven to 375°F (190°C). Spray a 9×9-inch baking dish with cooking spray.
- Mix the almond milk and apple cider vinegar in a small bowl and set aside.
- In a medium bowl, whisk together 2 cups of gluten-free flour, baking powder, and sea salt. Set aside.
- For the streusel topping, combine all the streusel ingredients in a medium bowl. Use two forks or a pastry cutter to mix them until crumbly. Set aside.
- In a large mixing bowl, cream together the dairy-free butter and sugar using a hand mixer or stand mixer. Mix in the eggs and vanilla extract until combined.
- Gradually add the almond milk mixture and flour mixture alternately, mixing well between each addition.
- Toss the blueberries in one tablespoon of gluten-free flour until they are coated. Gently fold the blueberries into the cake batter.
- Spread the cake batter evenly into the prepared baking dish. Sprinkle the streusel topping over the batter.
- Bake for 60-65 minutes. The cake is done when it is golden brown and the center is set. About 45 minutes in, loosely cover it with aluminum foil to prevent over-browning.
- Let it cool for at least 15 minutes before cutting and serving.
How to Serve Gluten-Free Blueberry Coffee Cake
This cake can be served warm or at room temperature. It pairs well with a cup of coffee or tea. You can enjoy it plain or add a light dusting of powdered sugar on top for a touch of sweetness.
How to Store Gluten-Free Blueberry Coffee Cake
Store any leftover cake in an airtight container at room temperature for up to 3 days. If you want to keep it longer, you can refrigerate it for up to a week. For extended storage, freeze individual slices in a freezer-safe bag for up to 3 months.
Tips to Make Gluten-Free Blueberry Coffee Cake
- Use high-quality gluten-free flour for the best texture. A blend that includes xanthan gum works well.
- Be careful not to overmix the batter once you add the blueberries, as this can break them down too much.
- If using frozen blueberries, there is no need to thaw them; just coat them in flour and add directly to the batter.
Variation
You can add nuts or spices like nutmeg to the streusel for added flavor. If you like a little tartness, consider adding a few lemon zest shavings into the batter.
FAQs
1. Can I use other fruits instead of blueberries?
Yes, you can substitute with raspberries, strawberries, or chopped apples. Just make sure to coat them in flour as well.
2. Is this cake suitable for vegans?
To make it vegan, you can replace the eggs with a flaxseed mixture or a commercial egg replacer.
3. Can I make this cake ahead of time?
Absolutely! You can bake it a day in advance. Just store it well and enjoy it the next day.
