This Gluten Free Blueberry Coffee Cake is moist, sweet and delicious. It makes a great breakfast for guests or an afternoon snack with coffee. It's so simple to make with straight-up wholesome ingredients and sweetened with maple syrup. {gluten free}

coffee cake up close with cream cheese frosting

I'm continuing my mission of testing out new gluten free flour blends that create baked goods that taste light, fluffy and moist - not grainy! I am loving using almond flour, sweet rice flour, oat flour and coconut flour in so many recipes these days.

This Gluten Free Blueberry Coffee Cake is better than regular coffee cake. That's where we are with gluten free baked goods these days and I couldn't be happier! This cake uses sweet rice flour, almond flour, and oat flour. Yes, you can use almond flour in Blueberry Coffee Cake!

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Health benefits of oat, almond, and sweet rice flour
Ingredients
Instructions
More gluten free baked goods
Gluten Free Blueberry Coffee Cake

gluten free cake no frosting on a cooling rack

Health benefits of oat, almond, and sweet rice flour

oat flour - oat flour is a whole grain flour made from ground oats. If you are celiac make sure you carefully read labels. There is some controversy as to whether gluten free oats are truly gluten free or if they have been contaminated with small amounts of gluten in manufacturing. For me, oat flour is awesome! It is the closest I get to whole wheat flour and ½ cup is packed with 5 grams of protein, 2.5 grams of fat, 4 grams of fiber and only 1 gram of sugar. It also contains manganese, phosphorous and magnesium according to the USDA.
almond flour - almond flour is made from blanched almonds that have been ground into a fine meal. Almond flour is lower in carbs and higher in fat than all-purpose flour. It's better for your blood sugar because it doesn't cause a spike like white flour can. Almond flour also contains micronutrients like Vitamin E, magnesium and calcium. A ¼ cup serving of oat flour contains 11 grams of fat, 6 grams of protein, 3 grams of fiber and 1 gram of sugar.
sweet rice flour - Sweet Rice Flour is ground from short-grain rice as opposed to long grain rice like regular rice flour. It has a higher starch content which is great for baking but it is not sweet like the name says. Typically you can find sweet rice flour in Asian supermarkets but now Bob's Red Mill makes one. I used Mochiko Sweet Rice Flour from Amazon. My sweet rice flour has 25 grams of carbs per serving and zeroes on all other nutrition facts. I would not call this a healthy flour BUT adding in a small amount can make a difference in gluten free baking making them seem more comparable to those baked with all-purpose flour.

one slice of coffee cake on a white plate with a fork

I filled my breakfast cake with wild dried blueberries. If you have fresh blueberries in season during June and July feel free to use those. These dried blueberries are great for baking because they don't add any moisture. Do you know what happens when you bake with fresh blueberries? They pop when heated and leave moist cake around them. Sometimes that works great but these wild dried blueberries work perfectly in here. They also work great in Paleo Blueberry Pancakes.

coffee cake batter in a bowl with almond flour

Ingredients

sweet rice flour
almond flour
oat flour
baking soda
salt
cinnamon
unsalted butter
eggs
vanilla
pure maple syrup
freeze-dried blueberries

Instructions

Preheat oven to 350 degrees. Generously butter a bundt cake pan.
Whisk the flours, baking soda, salt and cinnamon in a large bowl. In a separate bowl, whisk the eggs, butter (make sure it's cooled), maple syrup and vanilla.
Make a well in the center of the dry ingredients and add wet ingredients. Mix well. Stir in dried blueberries.
Pour into a greased bundt cake pan.
Cook for about 30-40 minutes, checking often with a toothpick so you don't overcook.

More gluten free baked goods

A gluten-free bundt cake on a cooling rack with a slice of coffee cake taken out.

Gluten Free Blueberry Coffee Cake

This Gluten Free Blueberry Coffee Cake is moist, sweet and delicious. It makes a great breakfast for guests or an afternoon snack with coffee. {gluten free}

5 from 5 votes

Print Pin Rate

Course: Dessert

Cuisine: American

Diet: Gluten Free

Keyword: blueberry coffee cake

Prep Time: 10

Cook Time: 30

Total Time: 40

Servings:

Ingredients

Cake

¾ cup sweet rice flour
½ cup oat flour
1 cup almond flour not almond meal
1 teaspoon baking soda
½ teaspoon salt
1 tablespoon ground cinnamon
½ cup unsalted butter melted and cooled
4 eggs
½ cup pure maple syrup
1 teaspoon vanilla
¾ cup freeze dried blueberries

Glaze

4 oz cream cheese softened
2 tablespoon powdered sugar
1 teaspoon milk softened

Instructions

Preheat oven to 350 degrees. Generously butter a bundt cake pan.
Cake - Whisk the flours, baking soda, salt and cinnamon in a large bowl. In a separate bowl, whisk the eggs, butter (make sure it's cooled), maple syrup and vanilla.
Make a well in the center of the dry ingredients and add wet ingredients. Mix well. Stir in dried blueberries.
Pour into bundt pan and smooth top with a spatula.
Bake for 30-40 minutes. Check the center with a toothpick. Do not over cook or it will dry out.
Glaze - Mix the softened cream cheese and sugar in a small bowl. Add milk until you reach desired consistency. Drizzle over cake when cool.

Notes

Gluten free flours can be very tricky so I don't suggest making any flour substitutions.

I like to store this in the refrigerator because of the cream cheese frosting.

Nutrition

Nutrition Disclaimer

All nutritional information provided is an estimate. For specific dietary needs or concerns, we recommend consulting a nutrition calculator or a qualified expert.

Tried this recipe?Please !

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Karen Kelly

Karen Kelly is a nationally syndicated food and travel writer, founder of Seasonal Cravings, and co-founder of The Roam Report. She develops approachable seasonal recipes and covers travel and lifestyle trends. Her work has appeared in numerous media outlets, including Yahoo, Taste of Home, Apple News, NBC, FOX, and other national and regional publications.

About Karen

Comments

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Christine Long says

February 05, 2015 at 6:58 pm

Yummy! I want to make this and it will be my very first attempt at a Gluten free recipe. I'm a little behind on the gluten free movement. Can I get the flour in this recipe at any grocery store? If not, where is a good place to buy it? Thanks!

- Karen Kelly says
  
  February 06, 2015 at 12:19 am
  
  Yay, let me know how it works out for you. I got mine at Whole Foods but I think Wegmans carries it too. Good luck! Hope even Andrew likes it.
  
Katie says

February 22, 2019 at 9:51 am

This is the gluten free version of one of my favorite coffee cakes! I love it!

Lisa Bynum says

February 22, 2019 at 9:59 am

This sounds amazing! It has been raining for DAYS here and we could all use pick me up too. I might make this tomorrow.

Tayler Ross says

February 22, 2019 at 10:16 am

I made this yesterday and it was already gone by this morning! Everyone love it so much!

Stephanie says

February 22, 2019 at 10:20 am

This sounds perfect for a yummy weekend brunch with a big cup of coffee. So glad it's gluten free as well. I need to check out that flour you used and give it a try.

Edyta says

February 22, 2019 at 12:46 pm

This cake is perfect, especially when you're trying to eliminate gluten from your diet. I love everything about it.