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.  It's so simple to make with straight-up wholesome ingredients and sweetened with maple syrup.  {gluten free}

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!  

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.

Ingredients

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

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.

More gluten free baked goods

• Chocolate Chip Zucchini Bread 
• Gluten Free Banana Chocolate Chip Muffins 
• Banana Bread
• Gluten Free Chocolate Cookies

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}

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

Author: Karen Kelly

Ingredients

Cake

• 3/4 cup sweet rice flour
• 1/2 cup oat flour
• 1 cup almond flour not almond meal
• 1 tsp baking soda
• 1/2 tsp salt
• 1 tbsp ground cinnamon
• 1/2 cup unsalted butter melted and cooled
• 4 eggs
• 1/2 cup pure maple syrup
• 1 tsp vanilla
• 3/4 cup freeze dried blueberries

Glaze

• 4 oz cream cheese softened
• 2 tbsp powdered sugar
• 1 tsp 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!