eat
Jump To Recipe

Gluten-Free Lemon Blueberry Coffee Cake

Author - Alyssa Rimmer

Try this Gluten-Free Lemon Blueberry Coffee Cake for breakfast or brunch! It's made with wholesome ingredients, is easy to put together and tastes amazing!

This GLUTEN-FREE Lemon Blueberry Coffee Cake is the perfect treat to serve at your next brunch. Healthy, flavorful and SIMPLE to make!

I first developed this recipe back in 2012 during my first year of blogging and honestly? I hadn't made it since. I don't often revisit recipes from waaaaay back in the archives because truthfully I'm a much better cook now. I have a much better sense of flavor, understand how flours work together and in general, just feel like I'm a better recipe developer.

But I'm slowly working my way through older posts, giving them new photos and tweaks to the recipes, because I want to a) make sure every recipe on this site actually works and tastes good and b) better reflects the SQ brand.

So today we're making this incredible Gluten-Free Lemon Blueberry Coffee Cake and I'm so excited to (re)share it with you!

How to make the MOST DELICIOUS gluten-free lemon blueberry coffee cake with wholesome ingredients and non-dairy milk!

Since sharing that post, I've stopped using gums in my baking, so I did have to tweak this recipe slightly from the original. BUT I'm thrilled to say the new version is even better than the last!

We're starting with a base of whole grain flours. I've successfully used sorghum, millet and quinoa flours. Then we add in our almond flour, which I'm sure you've heard to talk about before, but gives baked goods (especially cakes) the most amazing texture and crumb. To finish it off, we're using tapioca starch, which helps give the cake some lightness and also a bit of spring.

How to make the MOST DELICIOUS gluten-free lemon blueberry coffee cake with wholesome ingredients and non-dairy milk!

For our wet ingredients, you can use a few different options:

  • Any oil should work (I've used coconut and olive with equal results)
  • Any milk will work (I've used coconut and almond)
  • Eggs *might* be able to be replaced with a flax/chia egg, but I haven't tested that yet

And then we basically just stir it all together, fold in our lemon zest and blueberries and move on to the topping!

This GLUTEN-FREE Lemon Blueberry Coffee Cake is the perfect treat to serve at your next brunch. Healthy, flavorful and SIMPLE to make!

A little fact about me? I L-O-V-E (like big time ❤) any dessert or treat that has a crumb topping. The combination of a fluffy cake/muffin or soft fruit, with a sweet, crunchy topping is pure heaven in my book.

So this coffee cake? It's epic.

For the crumble, we're going with a blend of coconut oil, coconut sugar, oats, almond flour and pecans. The sugar makes the whole cake just a tiny be sweeter, while the oats and pecans add a lovely little crunch. And the almond flour? That's there to help it stick together a bit more and make it all clumpy and perfect.

Try this Gluten-Free LEMON BLUEBERRY COFFEE CAKE for breakfast or brunch! It's made with wholesome ingredients, is easy to make and tastes amazing!

I do want to say, cakes can be a bit intimidating. Trust me, I pretty much shy away from baking a cake any chance I get. But this one? It's easy to put together, can be made in two bowls and takes just about 45 mins to make.

And the beauty of a breakfast cake is that it also only requires one pan to bake; you pop it in the oven and you’re done. Unlike pancakes and waffles, which need constant attention, breakfast cakes are easy-going and mellow, plus with my adaptations, they’re healthy and nutritious.

Try this Gluten-Free Lemon Blueberry Coffee Cake for breakfast! It's HEALTHY, easy to make and tastes AMAZING!

This particular coffee cake also gives you the freedom to play around with different ingredients and flavors.

If you don't like blueberries, or want to nix the whole fruit thing in general, you can totally just leave the berries out. Or you could swap them with something different.

Here are some other ingredients you could try:

  • Any berry like strawberries, raspberries or blackberries
  • Any citrus zest like orange, lime or grapefruit (although that might be a bit bitter)
  • Any other chopped fruit like apples, pears or peaches

Basically, what I'm trying to show you is that the base for this coffee cake is incredibly versatile and can be changed based on what is in season at the time!

GLUTEN-FREE LEMON BLUEBERRY COFFEE CAKE -- made with whole grain flours, sweetened with coconut sugar and topped with an AMAZING crumble!

And guys, if you're looking to make an entire brunch spread? I think you'll love these Blackberry Lime Quinoa Muffins, Triple Berry Quinoa Salad, Wholesome Almond Flour Waffles and/or Kimchi Tofu Scramble!

Hope you ❤ this lemon blueberry coffee cake recipe! I can't wait to see what you end up serving it with. Make sure to snap a pic and share it with me on Instagram by tagging @simplyquinoaand using #simplyquinoa!

xo Alyssa

More Almond Flour Cake Recipes:

Gluten-Free Lemon Blueberry Coffee Cake

 

This GLUTEN-FREE Lemon Blueberry Coffee Cake is the perfect treat to serve at your next brunch. Healthy, flavorful and SIMPLE to make!
0 from 0 votes
Print

Lemon Blueberry Coffee Cake

 Try this Gluten-Free Lemon Blueberry Coffee Cake for breakfast or brunch! It's made with wholesome ingredients, is easy to put together and tastes amazing!

Course Dessert, Snack
Cuisine American
Keyword blueberry, cake, lemon
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 10 Servings
Calories 350 kcal
Author Alyssa

Ingredients

for the cake

for the crumb topping

Instructions

  1. Preheat the oven to 350 degrees F. Line a 9" round baking pan (or spring form pan) with parchment paper and set aside.
  2. In a medium bowl, whisk together your dry ingredients.
  3. 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.
  4. Transfer the mixture into your baking pan and set aside.
  5. 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.
  6. 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!
  7. Remove from oven and allow to cool for 10 - 15 minutes before transferring to a wire rack to cool completely.
Nutrition Facts
Lemon Blueberry Coffee Cake
Amount Per Serving
Calories 350 Calories from Fat 180
% Daily Value*
Fat 20g31%
Saturated Fat 10g63%
Cholesterol 32mg11%
Sodium 117mg5%
Potassium 173mg5%
Carbohydrates 40g13%
Fiber 3g13%
Sugar 15g17%
Protein 6g12%
Vitamin A 55IU1%
Vitamin C 2.3mg3%
Calcium 73mg7%
Iron 1.8mg10%
* Percent Daily Values are based on a 2000 calorie diet.

 

 

Try this Gluten-Free Lemon Blueberry Coffee Cake for breakfast! It's HEALTHY, easy to make and tastes AMAZING!

share what you make

tag @simplyquinoa on Instagram with your creations!
we love sharing what you make with the community!

I can’t wait to see!

shop this post

67 comments
LEAVE A COMMENT

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

  1. 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.

  2. 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!

  3. My favorite breakfast/brunch food would probably be a Bagel Egg Sandwich with sauteed tomatoes, onions and spinach 🙂 But you coffee cake looks amazing!

  4. I am picturing myself eating this coffee cake on a cool summer morning next to the pool. Great recipe, love the photos.

  5. 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.

  6. My favorite brunch is breakfast tacos, but it might be Lemon Blueberry Coffee Cake after I win these ingredients!

  7. 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!

      • 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;)

Get our time saving hacks to help you stick to your healthy eating routine!

Download our FREE guide Master Meal Planning: The Basics

  • Please check this box to confirm your consent in the collection and secure storage of this data, as described in our Privacy Policy.
  • This field is for validation purposes and should be left unchanged.

Welcome to Simply Quinoa! Our mission is to help women be well + truly healthy.

This is a community that celebrates your own unique health journey, no matter where you are on your path. We will encourage you, inspire you and support you every step of the way.