Blueberry Coffee Cake

5 from 2 votes

The best Blueberry Coffee Cake recipe! Moist, fluffy, and gluten free, this scrumptious homemade cake is perfect with a cup of coffee or tea.

Prep Time30

Cook Time45

Cooling Time3

Total Time4 15

Course: Dessert

Cuisine: North American

Diet: Gluten Free

Servings: servings

Calories: 466kcal

Author: Olena Osipov

Ingredients

For the Cake:

3 large eggs
1/2 cup milk I used almond milk
1/2 cup maple syrup
1/3 cup coconut oil melted
1 teaspoon pure vanilla extract
1 teaspoon almond extract
1 1/2 cups almond flour
1 1/2 cups oat flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
3 cups blueberries fresh or frozen
Cooking spray I use Misto

For the Crumb Topping:

1/4 cup coconut oil softened
1/2 cup oat flour
1/4 cup almond flour
2 tablespoons brown sugar or coconut sugar

For the Glaze:

1/2 cup icing sugar
1 1/2 tablespoons lime juice or lemon juice, or water

US Customary - Metric

Instructions

Preheat oven to 350 F and spray sides and bottom of springform pan with cooking spray well. Set aside.
In large bowl, add eggs, milk, maple syrup, coconut oil, vanilla extract and almond extract. Whisk and set aside.
In another large bowl, combine almond flour, oat flour, baking powder, baking soda and salt. Whisk and transfer to a bowl with wet ingredients. Using spatula, stir well.
Pour batter into previously prepared pan and top with blueberries, concentrating majority in the center. Set aside.
Make streusel topping by combining softened coconut oil, oat flour, almond flour and brown sugar in a medium bowl. Mash with a fork until it's incorporated and sort of crumbly, and sprinkle on top of blueberries.
Bake cake for 45-50 minutes or until top is brown, middle isn't jiggly and toothpick inserted into the center comes out without batter but wet blueberry marks are fine. Your cake is ready if you see some blue liquid in between the blueberries but not the liquidy batter. Blueberry filling will set.
Remove cake from the oven and let cool for 3 hours or until barely room temperature.
Make glaze by whisking icing sugar with lime juice in a small bowl. Then drizzle on top and sides of cake, let sit for 30 minutes to solidify and slice cake with sharp knife into 10 slices, and serve.

Video

Notes

Store: On day 1 - keep cake covered with kitchen towel. Day 2 - transfer to an airtight container and keep lid half ajar. Day 3 - place in the fridge. Freeze after.

Freeze: Freeze cake in airtight container for up to 3 months. Thaw in the fridge overnight or on the counter.

Nutrition