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A round gf blueberry streusel coffee cake that has some cut pieces pulled away from the cake. There is a spoon next to the cake that has some glaze on it. There is a small bowl of blueberries next to the cake.

Gluten-Free Blueberry Streusel Coffee Cake

Stillwood Kitchen
This gluten-free blueberry streusel coffee cake has blueberries throughout, a delicious streusel topping, and a dreamy glaze.
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Prep Time 15 minutes
Cook Time 1 hour
Course Breakfast, Dessert
Cuisine American
Servings 8
Calories 640 kcal

Ingredients
 
 

For The Topping

  • 1 cup Light Brown Sugar
  • 1 tbsp Cinnamon
  • 2 tbsp Gluten-free flour All-purpose flour can be used instead
  • 3 tbsp Butter, unsalted, cut into small cubes

For the Cake

  • 2 1/2 cups Gluten Free Flour I used Cup4Cup, can sub in regular all-purpose flour
  • 1 cup Sugar
  • 1 tbsp Baking powder
  • 1 tsp Baking Soda
  • 1/2 tsp Salt
  • 1/2 tsp Cinnamon
  • 1/2 cup Veg or canola oil
  • 2 large Eggs
  • 1 cup Milk/Dairy-free milk
  • 1 Tbsp Vanilla extract
  • 2 cup Blueberries, fresh or frozen if frozen do not thaw
  • 3 tbsp Blueberry jam

Glaze

  • 1 cup Powdered Sugar
  • 1 tsp Vanilla extract
  • 1 tbsp Milk/Dairy-free Milk

Instructions
 

  • Pre-heat the oven to 350°F. Line a 9 x 9 inch baking pan with parchment paper that extends over the sides.

Make the Topping

  • Combine the brown sugar, gluten-free flour, and cinnamon in a medium size bowl. Mix well. Cut in the butter with a pastry cutter, fork, or your fingers.
  • Set aside.

Make The Cake Batter

  • Combine all the dry ingredients in a large bowl and whisk.
  • In a separate bowl combine all the wet ingredients and mix well then add it to the dry ingredients and mix again.
  • Take 2 TBSP of the topping mixture and sprinkle it over the batter and then mix it into the batter.
  • Add the blueberries to a small bowl and add 1 Tbsp of flour to the blueberries and mix. Then gently fold them into the batter.
  • Pour the batter into the prepared parchment lined pan.
  • Dollop the blueberry jam onto the top of the batter and swirl it in with a butter knife.
  • Sprinkle the top of the cake with the streusel topping.
  • Place the baking pan onto a baking sheet pan to catch any spills.
  • Bake 50-60 min or until tester comes out clean.
  • If topping starts to get too brown, cover it with foil and continue to bake until done.

Make the Glaze

  • Once the cake is cooled make the glaze.
  • In a small bowl combine the 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 the cooled cake.

Notes

  • You can make this cake using regular flour and dairy, just swap them out where needed.
  • The cake will be very tall so make sure you have the parchment paper higher than the top of the baking pan and place the baking pan on a baking sheet to catch any spills.
  • 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

Serving: 1gCalories: 640kcalCarbohydrates: 109gProtein: 7gFat: 22gSaturated Fat: 5gPolyunsaturated Fat: 5gMonounsaturated Fat: 11gTrans Fat: 0.2gCholesterol: 62mgSodium: 516mgPotassium: 147mgFiber: 6gSugar: 77gVitamin A: 274IUVitamin C: 4mgCalcium: 201mgIron: 2mg
Keyword blueberries, streusel, coffee cake, cinnamon, gluten-free, dairy-free
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