Gluten-Free Blueberry Streusel Coffee Cake
I am a cake lover by nature, I will take a cake over cookies any time. This Gluten-Free blueberry streusel coffee cake is perfect for those who love cake and especially if you love a good streusal topping.
Why They Call It Coffee Cake
The reason it’s called coffee cake is because it is usually served alongside coffee. It generally has a streusel topping, it may have coffee in it but it’s not always the case. It differs from crumb cake in that it has less streusel topping and more cake, whereas the crumb cake has a thicker layer of streusel topping. In Britain, coffee cake is actually a sponge cake, with coffee in it. It’s baked in two layers and filled with a coffee butter icing and also topped with the same icing. Â
How to Make Blueberry Struesel Coffee Cake
The Batter
The batter of this cake is super simple to make and can be flexible in ingredients. This cake is made using gluten-free flour but it can easily be made using regular flour. I also like to use almond milk in it but regular milk would also work. To keep the cake non-dairy I use oil, but you can substitute in melted butter or vegan butter instead.
The Blueberries
I made this recipe twice, using two different types of filling and I will leave it for you to decide on which one best suits you. The first recipe I made homemade blueberry jam and let me just say it is delicious. The downside of this, is that you have a ton of jam and this cake only require 3 tablespoons, and a bit of the juice. However, you do get the benefit of using the jam on a varitey of things such as pancake or waffle toppings. If toast or scones are your thing, it will be delicious with that. It also goes really great with plain or vanilla yogurt. I also think it would be wonderful over some vanilla ice cream. The jam can also be frozen and used at a later time.
I suggest making the jam a day ahead so that it cools down and makes this recipe quicker to make.
Option 1 (Homemade Jam)
There are many homemade jam recipes out there so if you have a favorite one you can use that. The recipe for this blueberry jam was discovered when I was glancing through the Magnolia Journal by Joanna Gaines. She had a whole section on hosting a tea party and the recipe for Blueberry Drip Jam caught my eye. I made it and it was so delicious I thought it would be great in a coffee cake and I was right it’s super yummy! (See recipe below for Blueberry Drip Jam)
Blueberry Drip Jam (by Shelli McConnell, Magnolia Journal Spring 2021)
2Â Â Â cups fresh or frozen blueberries
1/3Â cup sugar
2Â Â Â Tbsp Water
1Â Â Â tsp vanilla
1/2Â Â tsp orange zest or juice
Combine 1 cup of the blueberries, the sugar, and water in a medium saucepan. Bring to a simmer; cook and stir until blueberries pop and sauce has thickened, about 6-8 minutes. Remove from heat. Stir in the remaining blueberries, the vanilla and orange zest. Serve warm or at room temperature.
Â
Option 2 (Easy Way)
If making the jam is not your thing than using fresh or frozen blueberries is your next best option.
Here you use frozen bluberries. The recipe calls for 1 1/4 cup of blueberries, you take a 1/4 cup and warm them in the microwave or stovetop. Once they are thawed and warm you mash them then you sprinkle them with 1 Tbsp of sugar and let them sit for a bit. Once you are ready to add the blueberries to the batter, you combine them with the remaining cup of blueberries. You then toss them with 1 Tbsp of flour to prevent them from dropping to the bottom of your cake. Then you gently add them to the batter, leaving streaks of blue throughout.
I think using fresh blueberries will also work, but I have not tried it. I would use the same amount as the frozen blueberries but instead of warming the 1/4 cup I would just sugar and mash and set aside while I prepare the rest of the batter.
* I have not used store bought blueberry jam so I am not sure how that would work. I think homemade jam is a bit runny and that helps to give a more blueberry flavor and add moistness to the cake. Just using the jam alone may make it too dry.
The Streusel Topping
The streusel topping is the best part of this cake in my opinion. I love to add some nuts to it, but that is optional and you can leave them out. I love pecans but you can also do walnuts. You can keep it dairy-free and use oil or vegan butter, but you can certainly use butter in it’s place if you don’t have any dairy restrictions.
The Glaze
The glaze is pretty easy to make. I like mine on the thicker side but still pourable, so the amount of milk you add is really up to you. You can also substitute in flavored creamer in place of milk, I like to use a non-dairy french vanilla creamer or regular almond milk.
Gluten-Free Blueberry Streusel Coffee Cake
Materials
For The Topping
- 1 cup Brown Sugar
- 1 tbsp Cinnamon
- 3/4 cup Chopped Pecans or Walnuts
- 2 tbsp Veg or Canola oil
For The Jam
You can either use option 1 or option 2 (see above post for homemade jam recipe)
If using Option 1
- 3 tbsp homemade jam with a bit of juice see post for homemade jam recipe
Or if using Option 2
- 1 1/4 cups frozen or fresh blueberries
For the Cake
- 2 1/2 cups Gluten Free Flour I used Cup4Cup
- 1/2 + 1/2 tsp Xanthan Gum if GF flour has xanthan gum in it you only need to use 1/2 tsp. If it does not you need to use 1 tsp
- 1 cup Sugar
- 1 tbsp Baking powder
- 1 tsp Baking Soda
- 1/2 tsp Salt
- 1/2 cup Veg or canola oil
- 2 large Eggs
- 1 cup Dairy-free milk I used almond milk
- 1 Tbsp Vanilla extract
Glaze
- 1 cup Powdered Sugar
- 1 tsp Vanilla extract
- 1 tbsp Dairy-free milk I used almond milk
Instructions
- Pre-heat oven to 350°F. Grease or line an 8x8 inch baking pan.
Make the Topping
- Combine brown sugar and cinnamon in a medium size bowl. Mix really well.
- Add chopped pecans or walnuts and mix again.
- Add oil, it may not seem like enough but it is. Mix really well so there are no large clumps.
- Set aside.
Make the Jam
- If using homemad jam set aside 3 Tbsp with 1 tbsp of the juice. I recommend making the jam a day ahead.
- If using frozen blueberries, take 1/4 cup of the blueberries and warm them on a stovetop or 20-30 seconds in the microwave. Once warmed mash and sprinkle with 1 tbsp of sugar, mix and set aside.
- If using fresh blueberries, take 1/4 cup of the blueberries, mash them, then add 1 tbsp of sugar, mix, and set aside.
Make Cake Batter
- Combine all dry ingredients in a large bowl and whisk.
- In a seperate bowl combine all wet ingredients and mix well then add to the dry ingredients and mix again.
- Take 2 TBSP of the topping mixture and sprinkle over batter and mix it in.
- If using fresh or frozen blueberries take the 1/4 cup of mashed blueberries and mix them with the remaining one cup of blueberries. Then add 1 Tbsp of flour to the blueberries and mix. Then gently fold them into the batter.
- If using the homemade jam, take 3 Tbsp of jam with a bit of it's juice and gently fold into the batter, leaving blue streaks as you mix.
- Pour the batter into prepared pan and sprinkle the top with the remaining toping mixture.
- Bake 45-55 in or until toothpick comes out clean.
- If topping starts to get too brown, cover it with foil and continue to bake until done.
Make the Glaze
- Once cake is cooled make the glaze.
- In a bowl combine powdered sugar and vanilla extract.
- Slowly add milk to reach the desired consistency. You want it thick but pourable so you may not need all the milk.
- Drizzle over cooled cake.
Notes
- You can make this cake using regular flour and dairy, just swap them out where needed.
- Baking time will vary depending on the pan you use.
- You can make 6 mini 4x2x2 cakes or 5 mini 5X3X1 or an 8x8, or a loaf pan.
- I use Gluten-free flour that already has xanthan gum, which means I only need to add 1/2 tsp to this recipe. If your flour doesn't have xanthan gum you will need to add 1 tsp.
- Make sure the jam is cold before you add it to the batter if making the homemade version.
- Cup 4 Cup flour has dairy in it, so if you plan on making it dairy-free please choose another gf flour such as King Arthur Measure for Measure. I have not tried any brand other than the two listed.
Nutrition
I hope you enjoy it!
Â