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A close up of a slice of gluten free blueberry coffee cake with streusel on a dessert plate with additional slices in the background.
5 from 2 votes

Gluten-Free Blueberry Sour Cream Coffee Cake

This gluten-free blueberry coffee cake is moist with a buttery streusel topping and sweet vanilla glaze. Each slice is packed with juicy blueberries. Made with sour cream for a rich, tender crumb. Great for breakfast, brunch, or dessert.
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Prep Time 15 minutes
Cook Time 45 minutes
Cooling Time 20 minutes
Total Time 1 hour 20 minutes
Servings 12 servings
Metric - US Customary

Ingredients

Streusel Topping:

  • ½ cup (70 g) gluten-free flour - Bob's Red Mill 1-to-1 Gluten-Free Baking Flour, in the blue bag, which contains xanthan gum
  • ¼ cup (50 g) granulated sugar
  • ¼ cup (50 g) light brown sugar
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon salt
  • 4 tablespoons (56 g) unsalted butter - melted and cooled

Blueberries:

  • 9 oz (255 g) blueberries - washed and completely dried, about 2 cups total
  • 1 tablespoon (7 g) gluten-free flour blend - Bob's Red Mill 1-to-1 Gluten-Free Baking Flour, in the blue bag, which contains xanthan gum

Coffee Cake Batter:

  • 1 ½ cups (210 g) gluten-free flour blend - Bob's Red Mill 1-to-1 Gluten-Free Baking Flour, in the blue bag, which contains xanthan gum
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup (113 g) unsalted butter - room temperature
  • ¾ cup (150 g) granulated sugar
  • 1 (50 g) large egg - room temperature
  • ¾ cup (180 g) sour cream - room temperature
  • ½ cup (120 g) whole milk - room temperature
  • ½ tablespoon vanilla extract

Glaze:

  • ½ cup (60 g) powdered sugar
  • 1 tablespoon whole milk - add more if needed to thin out the glaze
  • ½ teaspoon vanilla extract

**Use the toggle button above to turn the instruction photos on and off!

Instructions

  • Preheat the oven to 350°F. Grease an 8×8-inch square baking pan with cooking spray or line with parchment and set aside.

Make the Streusel:

  • In a medium bowl, mix ½ cup (70 g) gluten-free flour, ¼ cup (50 g) granulated sugar, ¼ cup (50 g) light brown sugar, ½ teaspoon ground cinnamon, and ¼ teaspoon salt until combined.
    A glass mixing bowl with granulated sugar, flour, cinnamon and brown sugar in it to make a gluten free streusel topping.
  • Add 4 tablespoons (56 g) unsalted butter (melted) and mix with a fork until you have varying sizes of crumbly pieces, about the size of a pea. Refrigerate until ready to use.
    A glass mixing bowl with gluten free streusel topping and a yellow spatula in it.

Prep the Blueberries:

  • Place 9 oz (255 g) blueberries in a small bowl and toss with 1 tablespoon (7 g) gluten-free flour blend until coated. Set aside.
    A glass mixing bowl of fresh blueberries tossed in gluten free flour.

Make the Batter:

  • In a large bowl, whisk 1 ½ cups (210 g) gluten-free flour blend, 2 teaspoons baking powder, ½ teaspoon baking soda, and ½ teaspoon salt until combined. Set aside.
    A glass mixing bowl of gluten-free flour, baking soda, baking powder and salt whisked together with a wire whisk.
  • In a separate bowl, beat ½ cup (113 g) unsalted butter and ¾ cup (150 g) granulated sugar with an electric mixer until light and fluffy, about 2-3 minutes.
    A glass mixing bowl with butter and granulated sugar creamed together.
  • Add 1 (50 g) large egg, ¾ cup (180 g) sour cream, ½ cup (120 g) whole milk, and ½ tablespoon vanilla extract. Mix until smooth, scraping down the sides of the bowl as needed.
    A glass mixing bowl with creamed butter and sugar topped with sour cream, milk, egg and vanilla before mixing together.
  • Add dry ingredients to wet ingredients and mix until just combined and no streaks of flour remain.
    A glass mixing bowl with gluten free coffee cake batter in it.
  • Add flour-coated blueberries to the batter. Use a spatula to gently fold them in, being careful not to break them.
    A glass mixing bowl with gluten free blueberry coffee cake batter in it.

Assemble and Bake:

  • Spoon batter into the prepared baking pan and smooth the top with a spatula.
    A ceramic 8x8-inch baking dish filled with blueberry coffee cake batter before baking in the oven.
  • Remove streusel from the fridge and sprinkle evenly over the batter.
    A ceramic 8x8-inch baking dish filled with blueberry coffee cake batter topped with gluten free streusel before baking in the oven.
  • Bake at 350°F for 43-48 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
    An overhead photo of a square ceramic baking dish filled with a gluten free blueberry coffee cake just out of the oven with a bowl of glaze off to the side.
  • Let the coffee cake cool completely.

Glaze:

  • In a small bowl, whisk ½ cup (60 g) powdered sugar, 1 tablespoon whole milk, and ½ teaspoon vanilla extract until smooth. Add more milk a little at a time if the glaze is too thick.
    A glass mixing bowl filled with a vanilla glaze being mixed with a wire whisk.
  • Drizzle glaze over the cooled cake and let set before slicing.
    A square baking dish filled with a blueberry coffee cake with streusel and drizzled glaze on top with a cup of coffee and a bowl of fresh blueberries off to the side.

Notes

  • Flour: I used Bob's Red Mill 1-to-1 Gluten-Free Baking Flour (blue bag) for both the cake and streusel.
  • Pan swap: A 9-inch round cake pan works too. Baking time may vary slightly, so check with a toothpick.
  • Storage: Covered at room temperature for 2-3 days, or refrigerate for up to 5 days. Freeze individual slices wrapped in plastic wrap and foil for up to 3 months.

Nutrition

Calories: 326kcal | Carbohydrates: 46g | Protein: 4g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 54mg | Sodium: 269mg | Potassium: 138mg | Fiber: 3g | Sugar: 30g | Vitamin A: 494IU | Vitamin C: 3mg | Calcium: 83mg | Iron: 1mg
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