One of the things I enjoy doing every summer with my mom is blueberry picking. Not far from the lake we have several places where we can pick cherries, blueberries, peaches, etc. The blueberry farm we’ve been going to my whole life and my mom used to go there with her mom. Over the course of the summer, we pick between 30-40 pounds of blueberries! Not only do we eat tons while we pick the berries, we eat fresh blueberries by the bowlful once we get home. And we bake and can the blueberries. One of our favorites is my Gluten Free Blueberry Coffee Cake.
Gluten Free Blueberry Coffee Cake
I started making this several years ago. The recipe came from a bit of a mixture of others I was inspired by. When originally made, I was newly gluten-free and thrilled with how delicious this came out. It quickly became a staple. Now, I consider myself low-gluten… I avoid extra bread and rolls that I just don’t need, but I don’t deny myself something I really want because of wheat.
Tasha, on the other hand, has to be gluten-free. So, when I bake, I try to always make it something she can have with us. My goal is always to make my gluten-free baked goods so yummy the rest of the family doesn’t even know it’s gluten-free.
Gluten-Free Blueberry Coffee Cake meets that goal every time!
First I mix all the wet ingredients together and all the dry ingredients together. Then I mix the wet and dry together. Into a 9×11 pan and cover with 3 cups of blueberries. Finally, I crumble the topping over the whole thing before baking.
And, sometimes we drizzle a lemon glaze over after the cake has cooled.
The Recipe
Skip the glaze and serve this warm out of the oven or make it the night before and drizzle the glaze over before serving. Either way, it’s like having dessert for breakfast!
Save RecipeIngredients
- Wet Ingredients
- 2 eggs
- 1/4 cup melted butter
- 1/4 cup coconut oil
- 1 cup whole milk
- 1 tsp vanilla extract
- 1/2 cup vanilla Greek yogurt
- Dry Ingredients
- 3 cups gluten-free flour with xanthan gum included
- 3/4 cup sugar
- 1/2 tsp salt
- 1 tsp baking powder
- 1/2 tsp baking soda
- 3 cups blueberries
- Topping
- 3 Tbsp melted butter
- 2/3 cup brown sugar
- 1 Tbsp cinnamon
- 2 tsp pumpkin pie seasoning
- 4 Tbsp gluten-free or oat flour
- Optional Glaze
- 2 cups powdered sugar
- 4-5 Tbsp lemon juice
- 1 Tbsp lemon zest
- Preheat oven to 350
- Mix all the wet ingredients together in a mixer
- Mix all the dry ingredients together in a separate bowl
- Combine the topping ingredients together in a small separate bowl
- Blend the dry ingredients into the wet ingredients
- Spread into a greased 9x11 pan
- Spread blueberries over the top
- Crumble the topping over the whole cake
- Bake for 50-60 minutes until golden brown and toothpick comes out clean
- Optional glaze, mix lemon juice into powdered sugar 1 Tbsp at a time until reaching desired consistency. Add lemon zest. Drizzle over the cooled cake
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