Seasonal Cravings

Seasonal Recipes and Travel

menu icon
subscribe
search icon
×

Gluten Free Blueberry Coffee Cake

Published: Modified: by This post may contain affiliate links.

Jump to Recipe Print Recipe Pin Recipe

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!  

Jump to:
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
gluten free cake batter in a bundt pan

Instructions

  1. Preheat oven to 350 degrees. Generously butter a bundt cake pan.
  2. 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.
  3. Make a well in the center of the dry ingredients and add wet ingredients. Mix well. Stir in dried blueberries.
  4. Pour into a greased bundt cake pan.
  5. Cook for about 30-40 minutes, checking often with a toothpick so you don't overcook.
two pieces of cake cut out with milk

More gluten free baked goods

piece of coffee cake up close

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 12 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Diet: Gluten Free
Keyword: blueberry coffee cake
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 12
Calories: 310kcal

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

Calories: 310kcal | Carbohydrates: 32g | Protein: 6g | Fat: 18g | Saturated Fat: 8g | Cholesterol: 85mg | Sodium: 259mg | Potassium: 165mg | Fiber: 3g | Sugar: 15g | Vitamin A: 442IU | Calcium: 69mg | Iron: 1mg
Tried this recipe?Mention @seasonal_cravings or tag #seasonal_cravings and I will repost on my stories.

 

About Karen Kelly

Hi, I'm Karen Kelly a certified health coach, freelance food writer, and blogger. At Seasonal Cravings, you will find wholesome gluten-free recipes and healthy lifestyle tips.

Reader Interactions

Follow us on Pinterest, Facebook , and Instagram for all of the latest recipe and travel content.

Comments

    Tell Us What You Think

    Your email address will not be published. Required fields are marked *

    Recipe Rating




  1. Christine Long

    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!

    Reply

    • Karen Kelly

      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.

      Reply

  2. Katie

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

    Reply

  3. Lisa Bynum

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

    Reply

  4. Tayler Ross

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

    Reply

  5. Stephanie

    5 stars
    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.

    Reply

  6. Edyta

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

    Reply