Gluten-free and struggling to find the perfect morning treat? It's moist, tender, and loaded with juicy berries and fresh lemon zest. And that crumble? Come on! It's melt-in-your-mouth delicious.
There isn't much better than the smell of freshly baked coffee cake on a lazy Sunday morning, and this 50-minute lemon blueberry rendition has been one of my top picks this summer. It's wonderfully moist and tender with plenty of juicy berries suspended in the 100% gluten-free batter. It's got this smidge of lemon zest to brighten things up and a glorious pecan crumb topping. Enjoy a slice as is or alongside a steaming Vegan Golden Milk Latte.
Reasons to Love This Gluten-Free Lemon Blueberry Coffee Cake
Need a little nudge to break out the mixing bowl and tie on your apron? Here's why this coffee is the perfect excuse to bake today:
- That crumble, though! The combination of fluffy cake and sweet, crunchy, melt-in-your-mouth topping is pure heaven in my book. This one has some pecans in there for a little extra oomph. I could eat it out of the bowl.
- Gluten-free baking can be a little tricky, but my GF flour blend makes it a breeze. I use a combo of millet, toasted quinoa flour, almond flour, and coconut flour with a little tapioca starch, and the results are out of this world. The cake is so tender and moist with the perfect crumb.
- I love that this recipe comes together in 50 minutes with no more than 2 mixing bowls. It's the perfect, low-maintenance sweet breakfast treat for busy days.
Ingredients You'll Need
Here's what you'll need to make this easy blueberry lemon coffee cake. Please scroll to the recipe card below for exact measurements.
For the Cake
- Flour blend – Millet (or sorghum flour), toasted quinoa flour, almond flour, and coconut flour.
- Tapioca starch – I added some tapioca starch to the flour blend to help hold the cake together and give it a softer, lighter texture. Arrowroot starch would also work here.
- Coconut sugar – Raw cane sugar would be a fine alternative.
- Baking powder – For the perfect rise.
- Spices – Ground cinnamon, nutmeg, and salt.
- Eggs – It's best if the eggs are at room temperature for easier mixing.
- Oil – I prefer avocado oil or refined coconut oil.
- Vanilla – To add a little depth to the flavor profile.
- Coconut milk – Stick with full-fat coconut milk from the can for the best results.
- Lemon zest – Grated fresh from the fruit.
- Blueberries – Fresh or frozen. If you use frozen berries, thaw and pat dry first.
For the Crumb Topping
- Melted coconut oil – Use refined coconut oil. Unrefined coconut oil tastes too coconut-y for this recipe. Melted butter would also work.
- Rolled oats – Stick with traditional rolled oats, rather than quick cooking or instant oats for the best texture.
- Coconut sugar – Raw cane sugar would be fine, too. So would brown sugar.
- Almond flour – Or coconut flour. Although I much prefer the texture and flavor of the almond flour.
- Chopped pecans – I've also used walnuts for this crumb topping. I think I like the pecans better, though.
How to Make Lemon Blueberry Coffee Cake
Time to roll up your sleeves and get this breakfast delight in the oven! Here's a quick overview of how it's done (for more detailed instructions, see the recipe card below):
- Prep. Preheat the oven to 350°F (180°C) and line a 9-inch (23cm) round springform pan with parchment paper.
- Combine the dry ingredients. Whisk together the flour blend, tapioca starch, coconut sugar, baking powder, and spices.
- Combine the wet ingredients. Whisk together the eggs, oil, vanilla, and 1/2 cup coconut milk.
- Put it all together. Beat the wet ingredients into the dry ingredients, then gradually add the remaining coconut milk. Fold in the lemon zest and blueberries.
- Transfer. Spread the batter into the prepared baking pan.
- Make the topping. Mix together the coconut oil, oats, coconut sugar, almond flour, and pecans until the mixture has a sandy texture.
- Bake. Sprinkle the crumb topping over the batter and bake the coffee cake for 40-45 minutes.
- Cool. Cool for 10–15 minutes in the pan, then transfer to a wire rack to cool completely.
Pro Tips
If you want to ace this gluten-free coffee cake recipe the first time, have a look at the following tips and tricks from your truly:
- Springform pan. If you have a springform pan, use that. It'll be easier to remove the coffee cake and transfer it to a cooling rack. If you don't have one, a cake pan is fine.
- Don't over-mix. When combining the wet and dry ingredients, mix just until everything is incorporated. This will help keep the cake nice and tender.
- No sinking berries. If you're concerned about the blueberries sinking to the bottom of the coffee cake, you can toss them in a little tapioca starch before folding them into the batter.
- Test for doneness. You'll know your coffee cake is ready when a cake tester or toothpick inserted into the center comes out clean.
- Cool completely. Let the cake cool in the pan for 10-15 minutes before removing it. I'd also let it cool completely on a wire rack before slicing, if you have the patience. Your slices will hold together better.
Variations to Try
If you want to throw your own spin on this gluten-free coffee cake recipe, be my guest! Here are a few ideas to get you started:
- Finish with a glaze. I do a lime glaze on my Blackberry Muffins that would be great for this coffee cake! I would swap the lime juice out for lemon juice, though.
- Coconutty addition. You've already got some coconut oil in the crumb topping, so why not add some shredded coconut, too! You could even fold a little shredded coconut into the batter.
- Berry swap. Instead of blueberries, consider fresh raspberries or blackberries. If you're using blackberries, I would give them a rough chop before folding them into the batter.
- Other fun mix-ins. If you'd like to fold a couple of tablespoons of poppy seeds, some chopped nuts (pecans or slivered almonds would be great), or white chocolate chips into the batter, go for it!
How to Store
- Countertop: Seal any fully cooled leftover coffee cake in an airtight container or wrap tightly with a double layer of plastic wrap (you can wrap the whole cake or individual slices). It'll keep at room temperature for up to 4 days.
- Freezer: Once cool, seal the leftovers in a freezer-safe airtight container (or wrap slices in a double layer of plastic wrap) and store in the freezer for up to 3 months. Thaw the coffee cake at room temperature before diving back in.
More Gluten-Free Coffee Cake Recipes
If you're a coffee cake fanatic like me, you might want to add these gluten-free coffee cake recipes to your must-make list:
Lemon Blueberry Coffee Cake
Gluten-free and seeking the perfect morning treat? This lemon blueberry coffee cake is it. It's moist, tender, loaded with juicy berries, and topped with the best melt-in-your-mouth pecan crumble.
Ingredients
for the cake
- 1/2 cup millet or sorghum flour
- 1/2 cup toasted quinoa flour
- 3/4 cup + 2 tablespoons almond flour
- 2 tablespoons coconut flour
- 1/2 cup tapioca starch
- 1 cup coconut sugar
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon salt
- 2 organic eggs beaten
- 1/4 cup oil of choice I like coconut or olive
- 2 teaspoons vanilla
- 1/2 cup + 2 tablespoons coconut milk
- Zest of one lemon
- 1 cup fresh or frozen blueberries
for the crumb topping
- 2 tablespoons melted coconut oil
- 1/2 cup rolled oats
- 1/4 cup coconut sugar
- 1/4 cup almond flour
- 1/4 cup chopped pecans
Instructions
- Preheat the oven to 350 degrees F. Line a 9″ round baking pan (or spring form pan) with parchment paper and set aside.
- In a medium bowl, whisk together your dry ingredients.
- In a separate bowl, combine your eggs, oil, vanilla and 1/2 cup coconut milk. Beat these into the dry ingredients until a very thick batter begins to form. Slowly add the rest of your coconut milk, one tablespoon at a time. You want the dough to be slightly thicker than a cake batter. Fold in the lemon zest and blueberries.
- Transfer the mixture into your baking pan and set aside.
- Prepare the crumb topping by combining all the ingredients into a small bowl and beat until you have a sandy texture. Sprinkle the mixture evenly over the top of the cake.
- Bake in the center of your warmed oven for 40 – 45 minutes. Test with a cake tester by placing it in the center of the cake. If there is nothing on the stick when you remove it, the cake is ready!
- Remove from oven and allow to cool for 10 – 15 minutes before transferring to a wire rack to cool completely.
Nutrition
Serving: 1slice | Calories: 350kcal | Carbohydrates: 40g | Protein: 6g | Fat: 20g | Saturated Fat: 10g | Cholesterol: 32mg | Sodium: 117mg | Potassium: 173mg | Fiber: 3g | Sugar: 15g | Vitamin A: 55IU | Vitamin C: 2.3mg | Calcium: 73mg | Iron: 1.8mg
Hi,
I find there are too many different flours in the recipe. Do you have any simple butter cake recipe with millet flour and chickpea flour or millet flour and coconut flour or Millet flour and quinoa flour. I can replace the butter with olive oil.
I would also like a simple bread machine recipe with Chickpea flour and millet flour as well
Thanks
The nutty layer of this lemon blueberry cake is making this cake to look more yummy! Mouthwatering recipe! I love the recipe, surely will try this one. And I also started following you on facebook waiting for your next amazing recipe.
Hope you enjoy it!!
Could you use flax eggs instead?
Thanks!
I haven’t tested this with flax, but it might work!
Is there a good substitute for coconut flour and sugar? I’m allergic. Thanks 🙂
I haven’t tested this without either of the ingredients, I’m sorry!
What an addition! Breakfast got more amazing.
I love the cross-section of sweet blueberries, too. 🙂
Tart cherries and sweet berries – nothing better!! French toast is so good 🙂
This sounds fantastic! I’m now following you on Pinterest!
My favorite brunch item is definitely french toast! yum!
Now following you on Pintrest, and I was already a Facebook fan!
I am fairly new to gf, and I just discovered quinoa, so I am always interested in new recipes! This looks AMAZING and I can’t wait to try it! Thanks!
Already subscribed to your posts, I just can’t figure out where attune is on pinterest?
Now following attune foods on both facebook and twitter!
Now following bob on pinterest 🙂
Gotcha on pinterest now…
Now following Bob’s RedMill on both facebook and twitter, funny because I was just browsing their site this morning!
Was already following you on facebook, but now twitter! (I’m just new to the whole twitter world, it’s so confusing!)
My favorite brunch item would definitely be anything pastry like, coffer cakes, muffins, biscuits, croissants!
I am now following you on Pinterest
I currently follow you on Facebook
My favorite breakfast/brunch food would probably be a Bagel Egg Sandwich with sauteed tomatoes, onions and spinach 🙂 But you coffee cake looks amazing!
I am picturing myself eating this coffee cake on a cool summer morning next to the pool. Great recipe, love the photos.
and lastly, i subscribed by email 😀
follow attune on pinterest as well
follow bob’s red mill on pinterest tooo!
follow you on pinterest
like bob’s red mill on facebook and follow them on twitta too 🙂
like you on facebook and follow you on twitta
Oh man this sounds awesome! I love lemon and blueberries together 🙂
I make a similar recipe for a blueberry and pineapple breakfast cake, using quinoa flakes! You should check it out here: http://everydayvegangirl.blogspot.com/2012/04/brunch-or-breakfast-idea-blueberry-and.html
I follow you on pinterest now!
I love breakfast cakes like this for brunch…such a nourishing, hearty meal that includes great whole grains and fruit!
Followed you on twitter!
Followed you on FB!
This recipe looks delicious!
I usually do a bagel with almond butter and honey, but what you made here looks very appetizing and very moist! Thanks for the opportunity to win some Bob’s Red Mill.
I follow you on twitter: ljskop
I follow Attune on twitter: ljskop
I follow Bob’s Red Mill on twitter: ljskop
I love almond cake for brunch; a cousin in Italy made one with zabaglione in it and it was wonderful.
I Follow the Queen of Quinoa on Facebook and Twitter!
I Follow Bob’s Red Mill on Facebook and Twitter!
I Follow Attune Foods on Facebook and Twitter!
I Follow the Queen of Quinoa on Pinterest!
I Follow Bob’s Red Mill on Pinterest!
I follow Attune Foods on Pinterest!
I follow you via email!
Your breakfast cake looks delicious! My favorite type of breakfast food!
Following attune on Facebook!
Following bobs red mill on Facebook
Following you on pinterest!
Following you on Facebook 🙂
I love these brands and enjoy using them to make clean treats 🙂
My favorite brunch is breakfast tacos, but it might be Lemon Blueberry Coffee Cake after I win these ingredients!
I follow Attune Foods on Pinterest.
I follow Bob’s Red Mill on Pinterest.
I follow you on Pinterest.
I follow Attune Foods on Facebook and Twitter.
I follow Bob’s Red Mill on Facebook and Twitter.
I follow you on Facebook and Twitter.
This looks amazing. I usually eat some granola or some toast as a mid-morning snack. I guess I need to be a little more inventive. Great Post!
Could I use cooked quinoa or does it need to be quinoa flour? Looks delicious! Happy new year!
In this case it needs to be a flour – not necessarily quinoa – but you wouldn’t be able to substitute cooked quinoa. If you don’t have quinoa flour, you can either a) make your own in a spice grinder or blender or b) substitute it for another gluten-free flour (like brown rice, sorghum or millet). Hope that helps!
Hi Queen of Quinoa, thank you so much for your reply and helpful suggestions. I do like to make my quinoa flour and look forward to making another one of your delicious recipes! Thanks for all them! I am happy that I found you;)