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Gluten Free Blueberry Coffee Cake Recipe

by Carol Kicinski on March 20, 2015

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Gluten Free Blueberry Coffee Cake Recipe

There is something about baking this gluten free blueberry coffee cake recipe that makes me feel like I am one of those women from the 1950’s whose house was always spotless, who wore pearls (and shoes!) while vacuuming the house, and who invited other womenfolk over during the day for coffee, cake, and chatting.

My house has been known to have a little dust on the furniture from time to time, I only wear pearls when invited to the White House (I am still waiting for my invite and my chance to wear pearls), I am barefoot and wear yoga pants when I vacuum. My friends and I don’t have time to meet up for coffee and cake in the middle of a workday and even if we did, I sincerely doubt anyone would indulge in a traditional coffee cake filled with gluten, three sticks of butter, and about a pound of sugar.

But that doesn’t mean I can’t whip up a lovely gluten free, grain free, dairy free, and refined sugar free coffee cake over the weekend and share it with some friends over brunch on a Sunday. Especially when that coffee cake is so darn easy!

Channel your Donna Reed and whip up this updated, Paleo-friendly, gotta-be-good-for-you, delish coffee cake and share it with your girlfriends, or kids, or husband. Or … just save it for yourself. (Leftovers freeze really well!)

Recipe Notes: I used Bob’s Red Mill Almond Flour, Wholesome! Organic Raw Honey and Organic Coconut Palm Sugar and Eden Organic Apple Sauce in this recipe. I use my food processor to make this cake easily – if you don’t have one, just mix in a bowl.


Gluten Free Blueberry Coffee Cake Recipe


Gluten free non-stick cooking spray
3¼ cups plus 1 tablespoon gluten free finely ground almond flour
½ teaspoon kosher salt
½ teaspoon baking soda
6 large pastured eggs
1 cup unsweetened applesauce
½ cup Wholesome! Organic Raw Honey
2 teaspoons pure vanilla extract
2 cups fresh blueberries
¼ cup Wholesome! Organic Coconut Palm Sugar
½ teaspoon ground cinnamon
½ cup sliced almonds


Spray a 9-inch springform pan with cooking spray. Line the bottom of the pan with parchment paper and lightly spray the paper. Preheat oven to 350 degrees.

In a food processor, combine 3¼ cups almond flour, salt, and baking soda and pulse a few times to combine. Add the eggs, apple sauce, honey, and vanilla and process until smooth.

In a large mixing bowl, combine the blueberries with 1 tablespoon almond flour, tossing to coat. Pour the batter into the bowl and fold gently to stir the blueberries into the batter. Pour the mixture into the prepared pan.

In a small bowl, combine the coconut sugar, cinnamon, and sliced almonds. Sprinkle on top of the cake and bake for 60 – 70 minutes or until a toothpick inserted into the center comes out clean. It is a good idea to start checking the cake after 45 minutes. If it is getting too dark on top, place a piece of foil loosely over the top while it finishes baking. Let the cake cool in the pan for 15 minutes.


This Gluten Free Blueberry Coffee Cake Recipe serves 10

The views and opinions expressed on this blog are purely the blog owner’s. This blog accepts free manufacturers’ samples and forms of cash advertising, sponsorship, paid insertions or other forms of compensation. Affiliate links may be included in this post.

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Categories:    Dessert

{ 14 comments… read them below or add one }

Rosemary March 21, 2015 at 5:55 am

This looks amazing and seems easy to make always looking for different things to make thanks for sharing


Nancy March 21, 2015 at 8:21 am

This sounds and looks amazing!


Cassidy @ Cassidy's Craveable Creations March 21, 2015 at 10:15 am

This looks amazing!!! I love coffee cake, especially with blueberries :)


Louise April 6, 2015 at 8:00 pm

I just made this recipe over the weekend. I loved how moist it was. I served it with frozen berries that I mixed with a little sugar. This recipe is a keeper.


Carol Kicinski April 7, 2015 at 9:00 am

Glad you liked it Louise!


paul Faykiss April 17, 2016 at 12:22 pm

Sorry my did not worked out, the Doug is GUI, the blueberry were thaw moist ? not fresh as you suggesting. “All rest follow as per direction”. I did not separate the eggs? what I usually do.


Carol Kicinski April 18, 2016 at 12:41 pm

Hi Paul,
I hope I’m understanding you right, You probably needed to cook it longer, you can put a piece of foil over the top if it’s getting too brown. If you use frozen blueberries they should be thawed and drained first. Also no need to separate the eggs.


Jenny July 27, 2016 at 8:36 pm

Ever tried it in a bundt pan? My springform is MIA at the current moment and I’ll be making this for a special occasion.


Carol Kicinski August 16, 2016 at 10:06 am

Hi Jenny,
I haven’t, but it should work just fine. It will be a little shorter cooking time than the original recipe instructs, you could start checking it a little earlier until done. :)


Hannah February 11, 2017 at 7:38 am

This recipe looks great and the cake looks lovely. I’m slightly confused by the term Coffee cake though. Am I correct to note that there is no coffee in this cake?


Carol Kicinski February 13, 2017 at 12:59 pm

Hi Hannah, You’re right! It’s named that way because these types of cakes are typically eaten alongside a morning cup-o-joe. :)


Patti Mandik February 16, 2017 at 9:10 am

I would like to know what the nuitritional facts


Carol Kicinski February 16, 2017 at 12:55 pm

Hi Patti,
I unfortunately don’t post nutritional facts with my recipes because they are designed so that if need to, you can make substitutes for dairy, nuts etc, which would then make them inaccurate. There are nutritional calculators that you can find online to help though.


Phyllis Cohen March 19, 2017 at 11:30 am

I baked this for a dinner party (my husband has Celiac) and it’s really delish! I served it with whipped cream which was a great pairing – it was a little dry. It’s a great coffee cake. It’s a keeper! Thank you.


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