Sunday, August 30, 2015

Blueberry Coffee Cake {traditional and gluten free recipes}

Blueberry Coffee Cake - gluten free and traditional recipes by

Blueberries and lemon combine in a coffee cake that is worthy of any occasion. I have a huge grin on my face today and I am positively giddy to tell you that this cake, this fantastically moist, perfectly sweet blueberry coffee cake with a hint of lemon, is the best blueberry coffee cake I have ever tasted. I am so happy with it, I practically danced across the kitchen after I tasted it.

I ate a slice of this cake right after I finished photographing it this afternoon and I ate another slice after dinner. Do I even need to tell you what I'll be eating for breakfast tomorrow? This is a dangerous kind of awesome, my friends.

Blueberry Lemon Coffee Cake {traditional and gluten free recipes}
Yield: 8-12 servings
(printable recipe)

1/2 cup butter, softened
1 cup sugar
2 eggs
1 tablespoon lemon zest, or the zest of (1) large lemon
2 tablespoons fresh lemon juice
2 teaspoons vanilla extract
2/3 cup brown rice flour *
1/4 cup tapioca starch *
1/4 cup potato starch *
1/2 teaspoon xanthan gum *
1/2 teaspoon baking powder
1/2 cup sour cream
6 ounces fresh blueberries, or about 1 cup's worth
* If you are not in need of a gluten free recipe, simply substitute a total of (1) cup all-purpose flour for the items marked with an *

Topping Ingredients:
2/3 cup brown rice flour, or 2/3 cup all-purpose flour
1/3 cup brown sugar
1/4 cup melted butter

Preheat the oven to 350 degrees. Grease an 8" square pan with butter. Beat the butter and the sugar together until light and fluffy, about 6-7 minutes. Stir in the vanilla, lemon zest, lemon juice. Add the eggs one at a time, mixing just until combined.

Combine the flour, starches, xanthan, and baking powder in a bowl. Place the blueberries in a small bowl and sprinkle with a couple tablespoons of the dry ingredients, stir gently to coat the berries. Add half of the dry ingredients to the mixing bowl and stir to combine. Add the sour cream, mix again, and add the remaining dry ingredients. Mix just until combined.

Gently stir in the blueberries and pour the batter into the prepared pan. Place the flour and sugar for the topping in the same small bowl that was holding the berries and add the melted butter. Stir lightly with a fork to combine. Sprinkle the sugary crumbs over the batter in the pan.

Bake for 40-45 minutes, until a toothpick comes out clean or with moist crumbs. Let cool before slicing. Enjoy!

The BEST Blueberry Coffee Cake - gluten free and traditional recipes by

{recipe originally published 8/14/14 - recipe notes and photos updated 8/29/15}

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  1. Not sure what happened to my comment - but I was very excited to read this recipe. Sounds lip smacking good.

  2. I'm so glad I picked up blueberries for $1.00 a cup yesterday and that my grandchildren didn't succeed in eating them all :) I'll let you know how this turns out. Thanks for sharing :)

  3. blueberries and lemons are such a perfect combination - your picture is gorgeous!

  4. I made half of this recipe last night and used self-rising flour and baked it in a small 6inch round pan and it is very good.

  5. Wow!! This cake is amazing! Great recipe- thank you!
    ~ Melissa

  6. Looks delicious! Is there nutrition info for this recipe? How would I find it for this and other recipes?

    1. You can paste the ingredient list into any online nutritional calculator and figure out the nutritional information. That isn't something that I track for my recipes.

      Here's a link to a calculator:

  7. Mary this looks lovely, and I'm such a sucker for crumb topping - love it! :)

  8. This looks absolutely delicious, I will be making this for sure on my GF friends next visit. I note that coffee is not listed as an ingredient but is in the title.......I could always make the cake to have with a coffee!

  9. I've been contemplating this recipe for about two weeks. I finally decided to make it today. This is one of those recipes that you have to hurry and get in the dish before the batter is gone because it is that delicious. Wonderful recipe! I will definitely make this again.

  10. so you only use 1 cup TOTAL of flour correct?

  11. Very excited to try this. I'm having a jewelry open house poolside next Sunday (brunch items for food and beverage), and this will fit the theme perfectly!

  12. Mary, could I also use 1-cup of a gluten-free flour blend insted of the collection of ingredients to make a gluten-free flour base? Thanks.

    1. If it's a blend that you've had success with in the past, I don't see why not. It's certainly worth a try!