Gluten-Free Blueberry Sour Cream Coffee Cake
Table of Contents
Why this recipe works
My gluten-free blueberry coffee cake recipe creates a bakery-quality treat with a perfect crumbly streusel topping. This coffee cake is incredibly moist and tender, with a burst of fresh blueberries in every bite. The balanced sweetness and rich flavors make it a great choice for any occasion, from a relaxed breakfast to an elegant brunch.
With clear, step-by-step instructions, even beginner bakers can achieve great results with this coffee cake recipe. Each step is explained thoroughly with a matching photo within the post, so that you know exactly what to look for while you’re baking.
You’ll love this recipe because:
Ingredients
Ingredient Notes
- Gluten-Free Flour (for streusel and cake) – I tested this recipe with Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour (in the blue bag), which already contains xanthan gum. I cannot verify that other brands of gluten-free flour will work in this recipe, as I have not tested them. However, if your blend does not contain xanthan gum, you’ll need to add it separately.
- Unsalted Butter – Use unsalted butter to control the saltiness of your cake. Ensure it’s at room temperature for the cake batter and melted (but cooled) for the streusel. If it’s too hot when added to the streusel, it will melt the sugars and become greasy.
- Blueberries – Fresh blueberries are best for this recipe as frozen blueberries can add too much moisture to the coffee cake.
- Large Egg – Use a large egg (50g) at room temperature for better emulsification with the butter and sugar mixture.
- Sour Cream – Sour cream adds moisture and a slight tang to the cake. Use full-fat sour cream for the best texture and flavor. Sour cream should also be at room temperature.
- Milk – Use whole milk for a richer taste and better texture. Room temperature milk blends more easily into the batter.
- Powdered Sugar – Also known as confectioners’ sugar or icing sugar. If your powdered sugar looks clumpy, sift it before using to ensure your glaze is smooth.
After washing your blueberries, ensure they are thoroughly dried before adding them to the recipe. This will help prevent excess moisture in the coffee cake.
Step-by-Step instructions
This blueberry sour cream coffee cake is very simple to make. The below step-by-step photos with matching instructions are not the full recipe, but are there to help you see the recipe made at various stages so you can make this gluten-free coffee cake perfectly every time.
For the ingredient list with measurements, full instructions, printable recipe, and additional notes, please scroll down to the recipe card.
Recipe FAQs
Yes, you can use full-fat greek yogurt in its place.
You can use a 9-inch round cake pan or a similar-sized pan. The baking time might vary slightly, so keep an eye on the cake and check for doneness accordingly.
expert tips
Storage instructions
Refrigerator storage
Store the leftover blueberry coffee cake in an airtight container at room temperature for up to 2 days. If you need to keep it longer, refrigerate it in an airtight container for up to 1 week. Ensure the cake is completely cool before storing to prevent condensation and sogginess.
Freezer storage
To freeze the blueberry coffee cake, wrap individual slices tightly in plastic wrap and then place them in a resealable freezer bag or an airtight container. Label with the date and freeze for up to 3 months. When ready to eat, thaw the slices in the refrigerator overnight or at room temperature for a few hours.
Reheating instructions
If you like your coffee cake warm, you can reheat leftover slices.To reheat the blueberry coffee cake, place a slice on a microwave-safe plate and microwave for 15-20 seconds, or until warmed through. Alternatively, you can reheat slices in a preheated oven at 350°F (175°C) for about 10 minutes. If reheating from frozen, you may need to extend the heating time slightly.
More gluten-free breakfast recipes to try
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Gluten-Free Blueberry Sour Cream Coffee Cake
Ingredients
Streusel Topping:
- 1/2 cup gluten-free flour (70g)
- 1/4 cup granulated sugar (50g)
- 1/4 cup light brown sugar (52g)
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 4 tablespoons unsalted butter (melted (56g))
Coffee Cake:
- 2 cups blueberries (washed and completely dried (250g, 9oz))
- 1 1/2 cups gluten-free flour blend (210g, divided)
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup butter (room temperature (113g))
- 3/4 cup white granulated sugar (150g)
- 1 large egg (room temperature (50g))
- 3/4 cup sour cream (room temperature (180g))
- 1/2 cup milk (room temperature)
- 1/2 tablespoon vanilla
Glaze:
- 1/2 cup powdered sugar (105g)
- 1-2 tablespoons milk
- 1/2 teaspoon vanilla
Instructions
- Preheat the oven to 350°F and grease an 8×8-inch square baking pan with cooking spray or line with parchment and set aside.
- To prepare the streusel topping, mix together the gluten-free flour blend, granulated sugar, brown sugar, cinnamon, and salt in a medium bowl until combined. Add the melted, but cooled, butter into the dry ingredients. Mix with a fork until everything is combined. You’ll have varying sizes of pieces of streusel, which is what you want. Place the streusel in the refrigerator until ready to use.
- Place the blueberries in a small mixing bowl and top with 1 tablespoon of gluten-free flour. Toss until the blueberries are coated.
- To make the cake, add the remaining gluten-free flour blend, baking powder, baking soda, and salt to a large bowl. Whisk until combined.Set aside.
- Place the butter and granulated sugar in a separate mixing bowl. Use an electric mixer and beat until light and fluffy, about 2-3 minutes.
- Add the eggs, sour cream, milk and vanilla. Mix until smooth. Scrape down the sides of the bowl with a spatula as needed.
- Add the dry ingredients to the wet ingredients and mix until just combined and no more streaks of flour remain.
- Add the flour covered blueberries to the batter. Use a spatula to gently mix the blueberries into the batter, being careful not to break any of them.
- Spoon the coffee cake batter into the prepared baking dish. Smooth with a spatula.
- Sprinkle the chilled gluten-free streusel over the batter.
- Bake at 350F for 43-48 minutes, or until the cake is a light golden brown and when a toothpick is inserted into the center it comes out clean.
- Let the coffee cake cool completely.
- Prepare the glaze by adding the powdered sugar, 1 tablespoon of the milk, and vanilla extract to a small bowl. Whisk until combined. If the glaze is too thick add more milk until it reaches your desired consistency.
- Drizzle the glaze over the coffee cake and allow to set before serving. Slice and enjoy!
Notes
- If you have celiac disease like me or are on a gluten-free diet for any reason, always double check that your ingredients are gluten-free!
- Ensure butter, eggs, sour cream, and milk are at room temperature for a smooth, homogenous batter. If any of those ingredients are cold, you will see lots of cold butter chunks in your batter.
- After washing your blueberries, be sure to dry them thoroughly before using.
- Allow the cake to cool completely before adding the glaze to ensure it sets properly and doesn’t soak into the cake.
Nutrition
I’m Megan
A gluten-free food blogger from Chicago and lover of all things food, showing you gluten-free can be easy and delicious, too. Let’s make gluten-free stress free together! Read more…
