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Gluten Free Blueberry Coffee Cake

This blueberry coffee cake is so tasty you won’t evenrealize that it’s gluten free.
Prep Time15 mins
Cook Time55 mins
Course: Breakfast, Dessert
Cuisine: American
Keyword: coffee cake, gluten free blueberry coffee cake, gluten free coffee cake
Servings: 9


  • 6 tablespoons unsalted butter room temperature
  • 3/4 cup sugar
  • 2 eggs
  • 1 teaspoon lemon juice
  • 3/4 teaspoon lemon zest grated
  • 1 teaspoon vanilla
  • 1 1/4 cups gluten free flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2/3 cup sour cream
  • 1 cup blueberries
  • 1 cup gluten free flour
  • 1/3 cup brown sugar
  • 1/4 cup sugar
  • 1 teaspoon cinnamon
  • 8 tablespoons unsalted butter melted


  • In the mixing bowl of an electric mixer, cream butter and sugar on medium high speed for 5 minutes.
  • Reduce speed to low and add eggs, lemon juice, zest and vanilla.
  • In a separate bowl, whisk together gluten free flour, baking powder, baking soda and salt.
  • Slowly add dry ingredients to mixer set to low speed.
  • When dry ingredients are incorporated, stir in sour cream with a wooden spoon or spatula.
  • Fold in blueberries, then scrape batter into buttered 8 x 8pan.
  • In another bowl, whisk together gluten free flour, brown sugar, sugar and cinnamon. Pour in melted butter and stir with a fork until crumbs form. It’s ok to leave some larger crumb pieces with the smaller ones.
  • Sprinkle crumb mixture evenly over the top.
  • Bake at 350° for 45 to 55 minutes, until a tooth pick inserted in the center comes out clean.
  • Remove from oven and cool on wire rack for at least 30minutes.