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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}
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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

  • 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.