28+ Delicious Gluten-Free Blueberry Coffee Cake Recipes You Need to Try

If you love the sweet, comforting flavors of coffee cake but need a gluten-free option, you’re in the right place!

Blueberries are a perfect addition to any coffee cake, offering a burst of flavor and natural sweetness.

Whether you’re following a gluten-free diet for health reasons, or simply enjoy baking with alternative ingredients, we’ve got a huge selection of blueberry coffee cake recipes that will satisfy your cravings.

From traditional versions to unique twists with flavors like lemon, lavender, and maple, you’ll find the perfect recipe for any occasion.

In this article, we’ve rounded up 28+ gluten-free blueberry coffee cake recipes, each one sure to leave you with a smile on your face and a warm slice in your hand.

28+ Delicious Gluten-Free Blueberry Coffee Cake Recipes You Need to Try

With so many gluten-free blueberry coffee cake recipes to choose from, you’re bound to find a new favorite (or a few) that are perfect for every season and occasion.

Whether you’re baking for a weekend brunch, a special celebration, or just a cozy morning at home, these recipes offer a range of flavors and textures to suit all tastes.

From fruity and tangy to rich and indulgent, each of these coffee cakes is a gluten-free treat that everyone can enjoy.

So grab your ingredients, preheat the oven, and start baking one (or more) of these delicious recipes today — your taste buds will thank you!

Classic Gluten-Free Blueberry Coffee Cake

This classic gluten-free blueberry coffee cake is soft, moist, and bursting with fresh blueberries.

With a crumbly streusel topping and a hint of cinnamon, this cake is perfect for breakfast, brunch, or an afternoon snack.

The balance of sweetness and tartness makes it irresistible, and no one will even realize it’s gluten-free!

Ingredients:

For the cake:

• 2 cups gluten-free all-purpose flour blend
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• ½ cup unsalted butter, softened
• ¾ cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• ½ cup sour cream
• ½ cup milk (dairy or non-dairy)
• 1 ½ cups fresh or frozen blueberries

For the streusel topping:

• ½ cup gluten-free all-purpose flour blend
• ¼ cup brown sugar
• ½ tsp cinnamon
• ¼ cup unsalted butter, melted

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
2. In a bowl, whisk together the gluten-free flour, baking powder, baking soda, and salt. Set aside.
3. In another large bowl, cream the butter and sugar until light and fluffy. Add the eggs one at a time, mixing well. Stir in the vanilla extract.
4. Alternate adding the dry ingredients and the sour cream and milk to the batter, beginning and ending with the dry ingredients. Mix until just combined.
5. Gently fold in the blueberries. Pour the batter into the prepared pan and spread evenly.
6. In a small bowl, mix the streusel ingredients until crumbly. Sprinkle evenly over the cake batter.
7. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the cake to cool before serving.

This classic gluten-free blueberry coffee cake is a delightful treat that pairs wonderfully with a cup of coffee or tea.

The streusel topping adds a delightful crunch, making each bite satisfying.

It’s perfect for gatherings or as a make-ahead breakfast option.

Lemon-Blueberry Gluten-Free Coffee Cake

This lemon-blueberry gluten-free coffee cake brings a refreshing citrusy twist to the traditional recipe.

The bright, tangy flavor of lemon complements the sweetness of the blueberries beautifully, creating a moist and flavorful cake.

With a soft texture and a hint of crunch from the streusel topping, this cake is a great way to start your day.

Ingredients:

For the cake:

• 2 cups gluten-free all-purpose flour blend
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• Zest of 1 lemon
• ½ cup unsalted butter, softened
• ¾ cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• ½ cup Greek yogurt or dairy-free yogurt
• ¼ cup fresh lemon juice
• ½ cup milk (dairy or non-dairy)
• 1 ½ cups fresh or frozen blueberries

For the streusel topping:

• ½ cup gluten-free all-purpose flour blend
• ¼ cup brown sugar
• ½ tsp cinnamon
• ¼ cup unsalted butter, melted

Instructions:

1. Preheat your oven to 350°F (175°C) and grease an 8-inch square baking dish.
2. In a bowl, whisk together the gluten-free flour, baking powder, baking soda, salt, and lemon zest. Set aside.
3. In a separate bowl, cream the butter and sugar together until light and fluffy. Add the eggs, one at a time, and mix well. Stir in the vanilla extract.
4. Mix in the yogurt and lemon juice. Alternate adding the dry ingredients and milk to the batter, mixing until just combined.
5. Gently fold in the blueberries. Pour the batter into the prepared baking dish.
6. In a small bowl, mix the streusel ingredients until crumbly and sprinkle over the batter.
7. Bake for 40-45 minutes or until a toothpick inserted in the center comes out clean.
8. Let the cake cool before serving.

This lemon-blueberry coffee cake has a light and airy texture with a wonderful combination of sweet and tart flavors.

The lemon zest enhances the freshness of the blueberries, making it an excellent choice for a summer brunch or an afternoon snack with tea.

Almond Flour Blueberry Coffee Cake (Grain-Free & Gluten-Free)

For those looking for a grain-free option, this almond flour blueberry coffee cake is the perfect choice.

Made with almond flour and naturally sweetened, this cake is moist, nutty, and packed with blueberries.

It’s a fantastic option for those following a paleo or lower-carb lifestyle while still enjoying a delicious baked treat.

Ingredients:

For the cake:

• 2 cups almond flour
• ½ cup coconut flour
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• ½ cup coconut oil or butter, melted
• ½ cup honey or maple syrup
• 2 large eggs
• 1 tsp vanilla extract
• ½ cup unsweetened almond milk
• 1 ½ cups fresh or frozen blueberries

For the streusel topping:

• ½ cup almond flour
• ¼ cup coconut sugar
• ½ tsp cinnamon
• ¼ cup coconut oil or butter, melted

Instructions:

1. Preheat your oven to 350°F (175°C) and grease an 8-inch round cake pan.
2. In a bowl, whisk together almond flour, coconut flour, baking powder, baking soda, and salt.
3. In another bowl, mix the melted coconut oil, honey, eggs, vanilla extract, and almond milk until well combined.
4. Slowly mix the wet ingredients into the dry ingredients, stirring until a smooth batter forms.
5. Gently fold in the blueberries and pour the batter into the greased pan.
6. In a small bowl, mix the streusel topping ingredients until crumbly and sprinkle over the batter.
7. Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
8. Let the cake cool before slicing and serving.

This almond flour blueberry coffee cake is a wholesome and naturally sweetened dessert that doesn’t compromise on taste.

It’s moist, fluffy, and loaded with juicy blueberries, making it a nutritious yet indulgent treat. It’s perfect for breakfast, snacks, or even as a healthier dessert option.

These three gluten-free blueberry coffee cake recipes offer something for everyone, whether you prefer a classic taste, a zesty lemon twist, or a grain-free alternative.

Each recipe is easy to make and ensures a delightful texture and flavor, perfect for any occasion. Enjoy with a cup of coffee or tea for the ultimate treat!

Coconut Blueberry Gluten-Free Coffee Cake

This coconut-infused gluten-free blueberry coffee cake is a tropical twist on the classic treat.

The combination of shredded coconut and juicy blueberries creates a moist and flavorful cake with a delicious crumbly topping.

It’s perfect for breakfast, brunch, or as a light dessert with a cup of coffee.

Ingredients:

For the cake:

• 2 cups gluten-free all-purpose flour blend
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• ½ cup unsweetened shredded coconut
• ½ cup unsalted butter or coconut oil, melted
• ¾ cup coconut sugar or granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• ½ cup coconut milk (or dairy-free milk)
• 1 ½ cups fresh or frozen blueberries

For the streusel topping:

• ½ cup gluten-free all-purpose flour blend
• ¼ cup brown sugar
• ½ tsp cinnamon
• ¼ cup unsweetened shredded coconut
• ¼ cup butter or coconut oil, melted

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
2. In a large bowl, whisk together gluten-free flour, baking powder, baking soda, salt, and shredded coconut.
3. In another bowl, beat together melted butter (or coconut oil) and sugar until smooth. Add eggs and vanilla extract, mixing well.
4. Slowly mix in the coconut milk until fully combined.
5. Gently fold in the blueberries and pour the batter into the prepared pan.
6. In a small bowl, mix the streusel topping ingredients until crumbly and sprinkle evenly over the cake.
7. Bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean.
8. Let the cake cool before serving.

This coconut blueberry coffee cake is an irresistible, tropical-inspired treat with a wonderful balance of sweetness and texture.

The shredded coconut enhances the richness of the cake while keeping it moist.

Enjoy a slice with your favorite coffee or tea for a refreshing start to the day!

Oat Flour Blueberry Coffee Cake (Gluten-Free & Healthy)

This oat flour blueberry coffee cake is a wholesome, nutritious option that’s naturally gluten-free and fiber-rich.

Oat flour provides a hearty texture, while honey or maple syrup naturally sweetens the cake.

The addition of cinnamon and a crunchy oat streusel makes this the perfect guilt-free indulgence.

Ingredients:

For the cake:

• 2 cups oat flour (certified gluten-free)
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp cinnamon
• ½ tsp salt
• ½ cup unsalted butter or coconut oil, melted
• ½ cup honey or maple syrup
• 2 large eggs
• 1 tsp vanilla extract
• ½ cup Greek yogurt or dairy-free yogurt
• ½ cup milk (dairy or non-dairy)
• 1 ½ cups fresh or frozen blueberries

For the streusel topping:

• ½ cup gluten-free oat flour
• ¼ cup rolled oats (certified gluten-free)
• ¼ cup coconut sugar or brown sugar
• ½ tsp cinnamon
• ¼ cup butter or coconut oil, melted

Instructions:

1. Preheat your oven to 350°F (175°C) and grease an 8-inch square baking dish.
2. In a bowl, whisk together oat flour, baking powder, baking soda, cinnamon, and salt.
3. In another large bowl, mix melted butter (or coconut oil) with honey or maple syrup. Stir in eggs and vanilla extract.
4. Add Greek yogurt and milk, stirring until smooth.
5. Gently fold in the blueberries and pour the batter into the prepared pan.
6. In a small bowl, mix the streusel ingredients until crumbly and sprinkle over the cake.
7. Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
8. Let cool before slicing and serving.

This oat flour blueberry coffee cake is packed with fiber, protein, and natural sweetness.

It’s an excellent choice for a healthy breakfast or snack, offering a delicious balance of flavors without refined sugar.

Enjoy it warm or chilled with a drizzle of honey or nut butter for an extra treat!

Vegan & Gluten-Free Blueberry Coffee Cake

This vegan and gluten-free blueberry coffee cake is soft, moist, and completely dairy-free and egg-free.

Made with plant-based ingredients, this cake has the perfect balance of sweetness and tartness, topped with a delicious crumbly streusel.

It’s a great option for those following a vegan lifestyle without sacrificing flavor!

Ingredients:

For the cake:

• 2 cups gluten-free all-purpose flour blend
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• ½ cup coconut oil or vegetable oil
• ¾ cup coconut sugar or granulated sugar
• 2 flax eggs (2 tbsp ground flaxseed + 5 tbsp water, let sit for 5 minutes)
• 1 tsp vanilla extract
• ½ cup dairy-free yogurt or applesauce
• ½ cup almond milk (or any plant-based milk)
• 1 ½ cups fresh or frozen blueberries

For the streusel topping:

• ½ cup gluten-free all-purpose flour blend
• ¼ cup brown sugar or coconut sugar
• ½ tsp cinnamon
• ¼ cup coconut oil, melted

Instructions:

1. Preheat your oven to 350°F (175°C) and grease an 8-inch round cake pan.
2. In a bowl, whisk together gluten-free flour, baking powder, baking soda, and salt.
3. In a separate bowl, mix melted coconut oil and sugar. Add flax eggs and vanilla extract, mixing well.
4. Stir in dairy-free yogurt and almond milk until combined.
5. Gently fold in the blueberries and pour the batter into the prepared pan.
6. In a small bowl, mix the streusel ingredients until crumbly and sprinkle over the batter.
7. Bake for 40-45 minutes or until a toothpick inserted in the center comes out clean.
8. Let the cake cool before serving.

This vegan gluten-free blueberry coffee cake is a perfect blend of soft, fluffy texture and crumbly goodness.

The use of plant-based ingredients keeps it light while ensuring great flavor.

Serve it as a breakfast treat, dessert, or an afternoon snack with a warm beverage.

Cinnamon Swirl Gluten-Free Blueberry Coffee Cake

This cinnamon swirl gluten-free blueberry coffee cake is a delightful combination of warm spices, juicy blueberries, and a soft, tender crumb.

The swirl of cinnamon sugar running through the cake adds a comforting touch, making it perfect for breakfast, brunch, or an afternoon treat.

Ingredients:

For the cake:

• 2 cups gluten-free all-purpose flour blend
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• ½ cup unsalted butter, softened
• ¾ cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• ½ cup sour cream or Greek yogurt
• ½ cup milk (dairy or non-dairy)
• 1 ½ cups fresh or frozen blueberries

For the cinnamon swirl:

• ¼ cup brown sugar
• 1 tsp cinnamon

For the streusel topping:

• ½ cup gluten-free all-purpose flour blend
• ¼ cup brown sugar
• ½ tsp cinnamon
• ¼ cup butter, melted

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
2. In a medium bowl, whisk together gluten-free flour, baking powder, baking soda, and salt. Set aside.
3. In a large bowl, cream the butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
4. Mix in sour cream and milk, then gradually add the dry ingredients, stirring until just combined.
5. In a small bowl, mix the brown sugar and cinnamon for the swirl.
6. Pour half the batter into the pan, sprinkle the cinnamon sugar mixture evenly, then add the remaining batter on top. Swirl with a knife for a marbled effect.
7. In another small bowl, mix the streusel topping ingredients until crumbly and sprinkle over the cake.
8. Bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean.
9. Let cool before slicing and serving.

This cinnamon swirl blueberry coffee cake brings a cozy, spiced flavor to a classic treat.

The warm cinnamon pairs beautifully with the tart blueberries, making it a comforting addition to any breakfast or snack time.

Maple Pecan Gluten-Free Blueberry Coffee Cake

If you love the rich, nutty flavor of pecans combined with the natural sweetness of maple syrup, this gluten-free blueberry coffee cake is for you.

The moist, tender crumb pairs perfectly with the crunchy pecan streusel, creating a well-balanced and flavorful treat.

Ingredients:

For the cake:

• 2 cups gluten-free all-purpose flour blend
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• ½ cup unsalted butter, softened
• ½ cup pure maple syrup
• ¼ cup brown sugar
• 2 large eggs
• 1 tsp vanilla extract
• ½ cup buttermilk or dairy-free milk
• 1 ½ cups fresh or frozen blueberries

For the pecan streusel topping:

• ½ cup gluten-free all-purpose flour blend
• ¼ cup brown sugar
• ½ tsp cinnamon
• ¼ cup butter, melted
• ½ cup chopped pecans

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9-inch square baking dish.
2. In a medium bowl, whisk together gluten-free flour, baking powder, baking soda, and salt.
3. In a large bowl, cream together butter, maple syrup, and brown sugar. Add eggs one at a time, mixing well. Stir in vanilla extract.
4. Add buttermilk and gradually mix in the dry ingredients until just combined.
5. Gently fold in blueberries and pour the batter into the prepared pan.
6. In a small bowl, mix the streusel ingredients until crumbly and sprinkle over the batter.
7. Bake for 40-45 minutes or until a toothpick inserted in the center comes out clean.
8. Allow the cake to cool before slicing.

The combination of maple and pecan gives this coffee cake a deep, rich flavor, while the blueberries add a burst of freshness.

It’s the perfect gluten-free treat for cozy mornings or special occasions.

Chocolate Chip Blueberry Gluten-Free Coffee Cake

For a fun twist on the classic, this chocolate chip blueberry coffee cake brings a touch of indulgence to your morning routine.

The combination of sweet chocolate chips and tart blueberries creates a perfectly balanced flavor, while the crumbly topping adds the perfect crunch.

Ingredients:

For the cake:

• 2 cups gluten-free all-purpose flour blend
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• ½ cup unsalted butter, softened
• ¾ cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• ½ cup Greek yogurt or dairy-free yogurt
• ½ cup milk (dairy or non-dairy)
• 1 cup fresh or frozen blueberries
• ½ cup semi-sweet chocolate chips

For the streusel topping:

• ½ cup gluten-free all-purpose flour blend
• ¼ cup brown sugar
• ¼ cup chocolate chips
• ¼ cup butter, melted

Instructions:

1. Preheat your oven to 350°F (175°C) and grease an 8-inch square baking dish.
2. In a medium bowl, whisk together gluten-free flour, baking powder, baking soda, and salt.
3. In a large bowl, cream the butter and sugar until light and fluffy. Add eggs, one at a time, mixing well. Stir in vanilla extract.
4. Mix in yogurt and milk, then gradually add the dry ingredients, stirring until just combined.
5. Fold in blueberries and chocolate chips, then pour the batter into the prepared pan.
6. In a small bowl, mix the streusel ingredients until crumbly and sprinkle over the batter.
7. Bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean.
8. Let the cake cool before slicing.

This chocolate chip blueberry coffee cake is a decadent, yet balanced treat that satisfies both chocolate and fruit lovers.

The rich chocolate chips melt into the fluffy cake, while the blueberries add a burst of freshness, making it an ideal snack or dessert.

Almond Flour Blueberry Coffee Cake (Grain-Free & Gluten-Free)

This almond flour blueberry coffee cake is a grain-free and naturally gluten-free delight with a light and moist texture.

The almond flour gives it a nutty richness while the blueberries add a fresh and juicy contrast.

It’s perfect for those looking for a healthier, nutrient-dense coffee cake that’s still incredibly satisfying.

Ingredients:

For the cake:

• 2 cups almond flour
• ¼ cup coconut flour
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp cinnamon
• ¼ tsp salt
• ½ cup melted coconut oil or butter
• ½ cup honey or maple syrup
• 2 large eggs
• 1 tsp vanilla extract
• ½ cup unsweetened almond milk
• 1 ½ cups fresh or frozen blueberries

For the streusel topping:

• ½ cup almond flour
• ¼ cup coconut sugar or brown sugar
• ½ tsp cinnamon
• ¼ cup slivered almonds
• ¼ cup coconut oil or butter, melted

Instructions:

1. Preheat your oven to 350°F (175°C) and grease an 8-inch round cake pan.
2. In a bowl, whisk together almond flour, coconut flour, baking powder, baking soda, cinnamon, and salt.
3. In another bowl, mix melted coconut oil (or butter), honey (or maple syrup), eggs, vanilla extract, and almond milk until well combined.
4. Slowly incorporate the dry ingredients into the wet mixture until smooth.
5. Gently fold in the blueberries and pour the batter into the prepared pan.
6. In a small bowl, mix the streusel topping ingredients and sprinkle over the batter.
7. Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.
8. Let the cake cool before slicing and serving.

This almond flour blueberry coffee cake is a grain-free and naturally sweetened option that’s packed with protein and healthy fats.

The combination of almond flour and slivered almonds creates a wonderful crunch while keeping the cake tender and delicious.

Enjoy with a cup of coffee or tea!

Lemon Blueberry Gluten-Free Coffee Cake

Bright, zesty lemon pairs perfectly with sweet, juicy blueberries in this gluten-free coffee cake.

The addition of lemon zest and fresh lemon juice adds a refreshing citrus kick, making this cake a perfect treat for spring or summer mornings.

Ingredients:

For the cake:

• 2 cups gluten-free all-purpose flour blend
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• Zest of 1 lemon
• ½ cup unsalted butter, softened
• ¾ cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• ¼ cup fresh lemon juice
• ½ cup Greek yogurt or sour cream
• ½ cup milk (dairy or non-dairy)
• 1 ½ cups fresh or frozen blueberries

For the streusel topping:

• ½ cup gluten-free all-purpose flour blend
• ¼ cup brown sugar
• ½ tsp cinnamon
• ¼ cup butter, melted
• Zest of ½ lemon

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
2. In a bowl, whisk together gluten-free flour, baking powder, baking soda, salt, and lemon zest.
3. In a separate bowl, beat the butter and sugar until light and fluffy. Add eggs, one at a time, mixing well. Stir in vanilla extract and lemon juice.
4. Mix in yogurt and milk, then gradually add the dry ingredients, stirring until just combined.
5. Fold in the blueberries and pour the batter into the prepared pan.
6. In a small bowl, mix the streusel ingredients and sprinkle over the batter.
7. Bake for 40-45 minutes or until a toothpick inserted in the center comes out clean.
8. Let cool before slicing and serving.

This lemon blueberry gluten-free coffee cake is bursting with fresh citrus flavor and juicy blueberries, creating a bright and refreshing treat.

The hint of lemon in the streusel topping adds a lovely touch, making this a perfect cake for brunch or tea time.

Banana Blueberry Gluten-Free Coffee Cake

This banana blueberry gluten-free coffee cake is naturally sweetened with ripe bananas, making it a great option for a healthier, refined sugar-free treat.

The bananas keep the cake moist, while the blueberries add a juicy burst of flavor.

It’s a delicious way to use up ripe bananas while enjoying a comforting homemade coffee cake.

Ingredients:

For the cake:

• 2 cups gluten-free all-purpose flour blend
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp cinnamon
• ½ tsp salt
• ½ cup melted coconut oil or butter
• ½ cup honey or maple syrup
• 2 ripe bananas, mashed
• 2 large eggs
• 1 tsp vanilla extract
• ½ cup milk (dairy or non-dairy)
• 1 ½ cups fresh or frozen blueberries

For the streusel topping:

• ½ cup gluten-free all-purpose flour blend
• ¼ cup brown sugar or coconut sugar
• ½ tsp cinnamon
• ¼ cup chopped walnuts (optional)
• ¼ cup butter or coconut oil, melted

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9-inch square baking dish.
2. In a medium bowl, whisk together gluten-free flour, baking powder, baking soda, cinnamon, and salt.
3. In a large bowl, mix melted coconut oil (or butter) with honey (or maple syrup). Add mashed bananas, eggs, and vanilla extract, mixing well.
4. Stir in the milk and gradually incorporate the dry ingredients until combined.
5. Fold in the blueberries and pour the batter into the prepared pan.
6. In a small bowl, mix the streusel ingredients until crumbly and sprinkle over the batter.
7. Bake for 40-45 minutes or until a toothpick inserted in the center comes out clean.
8. Let the cake cool before slicing.

This banana blueberry gluten-free coffee cake is a moist, naturally sweet treat that’s perfect for breakfast or a midday snack.

The ripe bananas add depth of flavor while keeping the cake soft, and the crunchy walnut streusel gives it a delightful texture.

Serve warm for an extra cozy experience!

Pumpkin Blueberry Gluten-Free Coffee Cake

This pumpkin blueberry gluten-free coffee cake combines the comforting flavors of pumpkin with fresh blueberries for a delightful autumn-inspired treat.

The pumpkin adds moisture and a rich, savory-sweet depth to the cake, while the blueberries provide a burst of freshness in each bite.

It’s perfect for cooler months or as a cozy breakfast for any time of year.

Ingredients:

For the cake:

• 1 ½ cups gluten-free all-purpose flour blend
• 1 tsp baking powder
• ½ tsp baking soda
• 1 tsp cinnamon
• ½ tsp ground ginger
• ¼ tsp nutmeg
• ¼ tsp salt
• 1 cup canned pumpkin puree
• ½ cup unsalted butter, melted
• ½ cup brown sugar
• 2 large eggs
• 1 tsp vanilla extract
• ½ cup milk (dairy or non-dairy)
• 1 ½ cups fresh or frozen blueberries

For the streusel topping:

• ½ cup gluten-free oats
• ¼ cup brown sugar
• ½ tsp cinnamon
• ¼ cup unsalted butter, melted
• ¼ cup chopped pecans or walnuts (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round or square cake pan.
2. In a medium bowl, whisk together the gluten-free flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt.
3. In a large bowl, mix together pumpkin puree, melted butter, brown sugar, eggs, and vanilla extract until smooth.
4. Gradually add the dry ingredients to the wet ingredients and mix until fully incorporated.
5. Stir in the milk and gently fold in the blueberries.
6. Pour the batter into the prepared cake pan.
7. In a small bowl, mix the streusel topping ingredients and sprinkle evenly over the batter.
8. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
9. Let the cake cool before slicing and serving.

This pumpkin blueberry gluten-free coffee cake is perfect for fall with its warm spices and moist texture.

The added blueberries provide a pop of sweetness, while the streusel topping gives it a crunchy contrast. Enjoy with a cup of tea or coffee for a cozy treat.

Chai-Spiced Blueberry Coffee Cake (Gluten-Free)

This chai-spiced blueberry coffee cake is full of aromatic spices like cinnamon, cardamom, and cloves, combined with fresh blueberries for a comforting yet exotic flavor profile.

The spices infuse the cake with warmth, making it perfect for cooler weather or when you’re craving something a little different in your coffee cake.

Ingredients:

For the cake:

• 2 cups gluten-free all-purpose flour blend
• 1 tsp baking powder
• ½ tsp baking soda
• 1 ½ tsp chai spice mix (or a combination of cinnamon, cardamom, ginger, and cloves)
• ¼ tsp salt
• ½ cup unsalted butter, softened
• ¾ cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• ½ cup sour cream or Greek yogurt
• ½ cup milk (dairy or non-dairy)
• 1 ½ cups fresh or frozen blueberries

For the streusel topping:

• ½ cup gluten-free oats
• ¼ cup brown sugar
• ½ tsp cinnamon
• ¼ cup butter, melted

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round or square cake pan.
2. In a medium bowl, whisk together gluten-free flour, baking powder, baking soda, chai spice mix, and salt.
3. In a large bowl, beat the softened butter and sugar together until light and fluffy. Add the eggs, one at a time, mixing well after each addition. Stir in vanilla extract.
4. Mix in the sour cream and milk, followed by the dry ingredients, until just combined.
5. Gently fold in the blueberries.
6. Pour the batter into the prepared cake pan and smooth the top.
7. In a small bowl, mix the streusel ingredients and sprinkle over the batter.
8. Bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean.
9. Let the cake cool before slicing and serving.

This chai-spiced blueberry coffee cake offers a warm, spiced twist on a classic.

The chai spices enhance the blueberries, creating a delightful contrast of flavors.

Serve with a hot cup of chai or coffee for the ultimate cozy experience.

Cranberry Blueberry Gluten-Free Coffee Cake

This cranberry blueberry gluten-free coffee cake is a tart and sweet combination that’s perfect for any occasion.

The slightly tangy cranberries balance out the sweetness of the blueberries, and the cake’s texture is soft and moist.

It’s a beautiful cake to serve during the holidays or for a special treat.

Ingredients:

For the cake:

• 2 cups gluten-free all-purpose flour blend
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 cup unsalted butter, softened
• ¾ cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• ½ cup sour cream or Greek yogurt
• ½ cup milk (dairy or non-dairy)
• 1 cup fresh or frozen blueberries
• 1 cup fresh or frozen cranberries (can use dried cranberries if fresh is unavailable)

For the streusel topping:

• ½ cup gluten-free oats
• ¼ cup brown sugar
• ½ tsp cinnamon
• ¼ cup butter, melted

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round or square cake pan.
2. In a medium bowl, whisk together gluten-free flour, baking powder, baking soda, and salt.
3. In a large bowl, beat the softened butter and sugar until light and fluffy. Add the eggs, one at a time, mixing well after each addition. Stir in vanilla extract.
4. Mix in the sour cream and milk, followed by the dry ingredients, until just combined.
5. Gently fold in the blueberries and cranberries.
6. Pour the batter into the prepared cake pan.
7. In a small bowl, mix the streusel topping ingredients and sprinkle over the batter.
8. Bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean.
9. Let the cake cool before slicing and serving.

This cranberry blueberry gluten-free coffee cake is a great holiday treat, with its balance of tart and sweet flavors.

The addition of cranberries adds a lovely pop of color and flavor, making it both festive and delicious.

Enjoy with a warm beverage for the ultimate cozy experience.

Zucchini Blueberry Gluten-Free Coffee Cake

This zucchini blueberry gluten-free coffee cake combines the goodness of fresh zucchini with sweet blueberries to create a moist, nutrient-packed treat.

The zucchini keeps the cake tender while the blueberries add a burst of flavor, making it the perfect balance of light and indulgent.

Ingredients:

For the cake:

• 2 cups gluten-free all-purpose flour blend
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 tsp ground cinnamon
• 1 ½ cups finely grated zucchini (about 1 medium zucchini)
• ½ cup unsalted butter, softened
• ¾ cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• ½ cup sour cream or Greek yogurt
• ½ cup milk (dairy or non-dairy)
• 1 ½ cups fresh or frozen blueberries

For the streusel topping:

• ½ cup gluten-free oats
• ¼ cup brown sugar
• ½ tsp cinnamon
• ¼ cup butter, melted

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round or square cake pan.
2. In a medium bowl, whisk together the gluten-free flour, baking powder, baking soda, salt, and cinnamon.
3. In a large bowl, beat together the butter and sugar until fluffy. Add the eggs one at a time, mixing well after each addition. Stir in vanilla extract.
4. Mix in the sour cream and milk. Gradually add the dry ingredients and stir until just combined.
5. Gently fold in the grated zucchini and blueberries.
6. Pour the batter into the prepared pan.
7. In a small bowl, mix together the streusel ingredients and sprinkle over the batter.
8. Bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean.
9. Let the cake cool before slicing and serving.

This zucchini blueberry gluten-free coffee cake is an easy way to sneak some veggies into a sweet treat.

The zucchini adds moisture while keeping the cake light, and the blueberries contribute a burst of juicy flavor. It’s a great breakfast or snack option!

Raspberry Blueberry Lemon Gluten-Free Coffee Cake

The fresh, tangy combination of lemon, raspberry, and blueberry in this gluten-free coffee cake is a refreshing twist on a classic.

The citrusy zing from the lemon pairs perfectly with the tart raspberries and sweet blueberries, creating a deliciously vibrant cake that’s perfect for any occasion.

Ingredients:

For the cake:

• 2 cups gluten-free all-purpose flour blend
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• Zest of 1 lemon
• ½ cup unsalted butter, softened
• ¾ cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• ¼ cup fresh lemon juice
• ½ cup sour cream or Greek yogurt
• 1 ½ cups fresh or frozen blueberries
• 1 cup fresh or frozen raspberries

For the streusel topping:

• ½ cup gluten-free oats
• ¼ cup brown sugar
• ½ tsp cinnamon
• ¼ cup butter, melted
• 2 tbsp lemon zest

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round or square cake pan.
2. In a medium bowl, whisk together gluten-free flour, baking powder, baking soda, salt, and lemon zest.
3. In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs, one at a time, mixing well. Stir in vanilla extract and lemon juice.
4. Mix in the sour cream and gradually incorporate the dry ingredients until just combined.
5. Gently fold in the blueberries and raspberries.
6. Pour the batter into the prepared pan.
7. In a small bowl, combine the streusel ingredients and sprinkle evenly over the batter.
8. Bake for 40-45 minutes or until a toothpick inserted in the center comes out clean.
9. Let the cake cool before slicing and serving.

This raspberry blueberry lemon gluten-free coffee cake is a perfect blend of fruity, tangy, and sweet.

The citrusy lemon enhances the berries, creating a cake that’s bright and refreshing.

It’s ideal for brunch, dessert, or even as a fun summer treat.

Coconut Flour Blueberry Coffee Cake (Grain-Free)

This coconut flour blueberry coffee cake is an excellent option for those following a grain-free diet.

The coconut flour gives the cake a delicate, slightly sweet flavor, while the blueberries add bursts of fruity goodness throughout.

It’s a light, tender cake that’s naturally gluten-free and packed with flavor.

Ingredients:

For the cake:

• 1 cup coconut flour
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• ½ cup unsweetened applesauce
• ½ cup coconut oil, melted
• ¾ cup honey or maple syrup
• 4 large eggs
• 1 tsp vanilla extract
• ½ cup unsweetened almond milk (or any milk of choice)
• 1 ½ cups fresh or frozen blueberries

For the streusel topping:

• ¼ cup coconut flour
• ¼ cup brown sugar
• ¼ tsp cinnamon
• ¼ cup coconut oil, melted

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round or square cake pan.
2. In a medium bowl, whisk together the coconut flour, baking powder, baking soda, and salt.
3. In a large bowl, whisk together applesauce, coconut oil, honey (or maple syrup), eggs, and vanilla extract.
4. Gradually add the dry ingredients to the wet ingredients, mixing until smooth. Stir in the almond milk.
5. Gently fold in the blueberries.
6. Pour the batter into the prepared pan.
7. In a small bowl, mix the streusel topping ingredients and sprinkle over the batter.
8. Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
9. Let the cake cool before slicing and serving.

This coconut flour blueberry coffee cake is a great option for those avoiding grains.

The coconut flour creates a slightly dense, flavorful cake that pairs beautifully with fresh blueberries.

It’s a delicious, wholesome option for breakfast or an afternoon snack.

Chocolate Chip Blueberry Gluten-Free Coffee Cake

This chocolate chip blueberry gluten-free coffee cake combines the richness of chocolate chips with the fresh burst of blueberries, creating a delightful treat for anyone with a sweet tooth.

The light, tender crumb of the cake, along with the pockets of melty chocolate and juicy blueberries, makes this cake an irresistible option for breakfast or dessert.

Ingredients:

For the cake:

• 2 cups gluten-free all-purpose flour blend
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• ½ cup unsalted butter, softened
• ¾ cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 cup sour cream or Greek yogurt
• ½ cup milk (dairy or non-dairy)
• 1 cup fresh or frozen blueberries
• ½ cup semi-sweet chocolate chips (dairy-free if preferred)

For the streusel topping:

• ½ cup gluten-free oats
• ¼ cup brown sugar
• ½ tsp cinnamon
• ¼ cup butter, melted

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round or square cake pan.
2. In a medium bowl, whisk together the gluten-free flour, baking powder, baking soda, and salt.
3. In a large bowl, beat together the butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in vanilla extract.
4. Mix in the sour cream and milk, then gradually add the dry ingredients and mix until smooth.
5. Gently fold in the blueberries and chocolate chips.
6. Pour the batter into the prepared pan and smooth the top.
7. In a small bowl, mix the streusel ingredients and sprinkle over the batter.
8. Bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean.
9. Let the cake cool before slicing and serving.

This chocolate chip blueberry gluten-free coffee cake is a decadent twist on a classic, with pockets of rich chocolate and juicy blueberries in every bite.

It’s perfect for special occasions or a sweet treat anytime you’re craving something indulgent.

Carrot Blueberry Gluten-Free Coffee Cake

The addition of finely grated carrot to this gluten-free coffee cake adds moisture and a subtle sweetness, perfectly complemented by the blueberries.

This carrot blueberry coffee cake is a nutritious option that’s just as delicious as it is wholesome, making it perfect for breakfast, a snack, or even dessert.

Ingredients:

For the cake:

• 2 cups gluten-free all-purpose flour blend
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 tsp cinnamon
• ½ cup unsalted butter, softened
• ¾ cup brown sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 cup finely grated carrots (about 2 medium carrots)
• ½ cup milk (dairy or non-dairy)
• 1 ½ cups fresh or frozen blueberries

For the streusel topping:

• ½ cup gluten-free oats
• ¼ cup brown sugar
• ½ tsp cinnamon
• ¼ cup butter, melted

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round or square cake pan.
2. In a medium bowl, whisk together the gluten-free flour, baking powder, baking soda, salt, and cinnamon.
3. In a large bowl, beat together the butter and brown sugar until light and fluffy. Add the eggs, one at a time, mixing well after each addition. Stir in vanilla extract.
4. Mix in the grated carrots and milk, then gradually add the dry ingredients until just combined.
5. Gently fold in the blueberries.
6. Pour the batter into the prepared pan and smooth the top.
7. In a small bowl, mix the streusel ingredients and sprinkle evenly over the batter.
8. Bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean.
9. Let the cake cool before slicing and serving.

This carrot blueberry gluten-free coffee cake is a perfect combination of two favorite flavors.

The carrots keep the cake moist and add a slight earthiness, while the blueberries provide sweetness and juiciness.

It’s a nutritious and flavorful treat that works well for breakfast or dessert.

Strawberry Blueberry Almond Flour Coffee Cake

This strawberry blueberry almond flour coffee cake is a nutty, gluten-free treat that’s perfect for berry lovers.

The almond flour creates a rich and dense base while the strawberries and blueberries add a juicy, refreshing contrast.

It’s a healthier option that doesn’t skimp on flavor, and it’s great for a wholesome breakfast or snack.

Ingredients:

For the cake:

• 2 cups almond flour
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• ¼ tsp almond extract
• ½ cup unsalted butter, softened
• ¾ cup maple syrup or honey
• 2 large eggs
• 1 tsp vanilla extract
• ¼ cup unsweetened almond milk (or any milk of choice)
• 1 ½ cups fresh strawberries, chopped
• 1 ½ cups fresh or frozen blueberries

For the streusel topping:

• ½ cup almond flour
• ¼ cup coconut sugar or brown sugar
• ½ tsp cinnamon
• ¼ cup sliced almonds
• ¼ cup butter, melted

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round or square cake pan.
2. In a medium bowl, whisk together the almond flour, baking powder, baking soda, and salt.
3. In a large bowl, beat together the softened butter and maple syrup (or honey) until smooth. Add the eggs, one at a time, mixing well after each addition. Stir in the almond extract and vanilla extract.
4. Gradually add the dry ingredients to the wet ingredients, mixing until fully incorporated.
5. Stir in the almond milk and gently fold in the chopped strawberries and blueberries.
6. Pour the batter into the prepared pan and smooth the top.
7. In a small bowl, mix together the streusel ingredients and sprinkle over the top of the batter.
8. Bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean.
9. Let the cake cool before slicing and serving.

This strawberry blueberry almond flour coffee cake is a decadent and naturally gluten-free option that’s sure to please anyone with a love for berries and almonds.

The almond flour provides a delicate, nutty flavor, while the streusel topping adds a satisfying crunch. It’s a delicious treat for any time of day.

Peach Blueberry Gluten-Free Coffee Cake

This peach blueberry gluten-free coffee cake brings together the natural sweetness of fresh peaches and blueberries, creating a deliciously fruity and moist treat.

The combination of the two fruits makes for a perfect summer cake, and the gluten-free base ensures it’s accessible to a variety of dietary needs.

Ingredients:

For the cake:

• 2 cups gluten-free all-purpose flour blend
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 tsp cinnamon
• ½ cup unsalted butter, softened
• ¾ cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 cup sour cream or Greek yogurt
• 1 cup fresh or frozen blueberries
• 1 cup fresh peaches, peeled and chopped

For the streusel topping:

• ½ cup gluten-free oats
• ¼ cup brown sugar
• ½ tsp cinnamon
• ¼ cup butter, melted

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round or square cake pan.
2. In a medium bowl, whisk together the gluten-free flour, baking powder, baking soda, salt, and cinnamon.
3. In a large bowl, cream together the softened butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in vanilla extract.
4. Mix in the sour cream or Greek yogurt until smooth. Gradually add the dry ingredients and mix until just combined.
5. Gently fold in the blueberries and chopped peaches.
6. Pour the batter into the prepared pan and smooth the top.
7. In a small bowl, mix the streusel topping ingredients and sprinkle over the batter.
8. Bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean.
9. Let the cake cool before slicing and serving.

This peach blueberry gluten-free coffee cake is a perfect summer dessert, with a balance of sweet and tart flavors from the fruit.

The moist crumb and crumbly streusel topping make it a delightful addition to any occasion.

Maple Blueberry Walnut Gluten-Free Coffee Cake

The addition of maple syrup and toasted walnuts in this gluten-free coffee cake creates a rich, nutty flavor that pairs beautifully with the sweetness of the blueberries.

This cake is a great way to enjoy a decadent yet wholesome dessert or breakfast.

Ingredients:

For the cake:

• 2 cups gluten-free all-purpose flour blend
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• ½ cup unsalted butter, softened
• ¾ cup maple syrup
• 2 large eggs
• 1 tsp vanilla extract
• ½ cup sour cream or Greek yogurt
• ½ cup milk (dairy or non-dairy)
• 1 ½ cups fresh or frozen blueberries
• ¾ cup toasted walnuts, chopped

For the streusel topping:

• ½ cup gluten-free oats
• ¼ cup brown sugar
• ½ tsp cinnamon
• ¼ cup butter, melted

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round or square cake pan.
2. In a medium bowl, whisk together the gluten-free flour, baking powder, baking soda, and salt.
3. In a large bowl, cream together the butter and maple syrup until smooth. Add the eggs one at a time, mixing well after each addition. Stir in vanilla extract.
4. Mix in the sour cream or Greek yogurt and milk. Gradually add the dry ingredients and mix until just combined.
5. Gently fold in the blueberries and toasted walnuts.
6. Pour the batter into the prepared pan and smooth the top.
7. In a small bowl, mix the streusel topping ingredients and sprinkle evenly over the batter.
8. Bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean.
9. Let the cake cool before slicing and serving.

This maple blueberry walnut gluten-free coffee cake is a delightful treat with the earthy flavor of walnuts and the sweetness of maple syrup.

The blueberries bring a burst of freshness that balances the richness of the cake. It’s a comforting and indulgent option for any time of day.

Lavender Blueberry Lemon Gluten-Free Coffee Cake

For a fragrant and elegant twist, this lavender blueberry lemon gluten-free coffee cake combines the floral notes of lavender with the bright citrusy flavor of lemon and the sweet, juicy blueberries.

It’s a refined cake that is perfect for a special brunch or dessert.

Ingredients:

For the cake:

• 2 cups gluten-free all-purpose flour blend
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 tbsp dried lavender buds
• 1 tsp lemon zest
• ½ cup unsalted butter, softened
• ¾ cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• ¼ cup fresh lemon juice
• ½ cup sour cream or Greek yogurt
• 1 ½ cups fresh or frozen blueberries

For the streusel topping:

• ½ cup gluten-free oats
• ¼ cup brown sugar
• ½ tsp cinnamon
• ¼ cup butter, melted
• 1 tbsp dried lavender buds

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round or square cake pan.
2. In a medium bowl, whisk together the gluten-free flour, baking powder, baking soda, salt, lavender buds, and lemon zest.
3. In a large bowl, cream together the softened butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in vanilla extract and lemon juice.
4. Mix in the sour cream or Greek yogurt until smooth. Gradually add the dry ingredients and mix until just combined.
5. Gently fold in the blueberries.
6. Pour the batter into the prepared pan and smooth the top.
7. In a small bowl, combine the streusel topping ingredients and sprinkle evenly over the batter.
8. Bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean.
9. Let the cake cool before slicing and serving.

This lavender blueberry lemon gluten-free coffee cake is aromatic and sophisticated, perfect for those who love floral flavors.

The combination of lavender, lemon, and blueberries is refreshing and vibrant, making it a special treat for any occasion.