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August 13, 2017

by Alyssa Rimmer

Gluten-Free Lemon Blueberry Coffee Cake

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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!

Facebook logoTwitter logoPinterest logoThis 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!

Facebook logoTwitter logoPinterest logoHow 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.

Facebook logoTwitter logoPinterest logoHow 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!

Facebook logoTwitter logoPinterest logoThis 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.

Facebook logoTwitter logoPinterest logoTry 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.

Facebook logoTwitter logoPinterest logoTry 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!

Facebook logoTwitter logoPinterest logoGLUTEN-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:

Facebook logoTwitter logoPinterest logoGluten-Free Lemon Blueberry Coffee Cake

 

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!
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 10 Servings
Calories 350kcal
Author Alyssa Rimmer
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Facebook logoTwitter logoPinterest logoThis GLUTEN-FREE Lemon Blueberry Coffee Cake is the perfect treat to serve at your next brunch. Healthy, flavorful and SIMPLE to make!
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Ingredients

for the cake

for the crumb topping

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

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

 

 

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

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About Alyssa

Hey there, I’m Alyssa Rimmer, a certified Holistic Nutritionist, yoga-lover, dog mom, and founder of Simply Quinoa. It’s nice to meet you! I created SQ as a way to provide solutions for women just like me, who were struggling to find helpful information about how to live a healthy and fulfilled life. My hope is that you will find inspiration here on SQ – in my story, in my recipes, in the hundreds of wellness articles, and in our amazing community. Welcome!

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  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. What an addition! Breakfast got more amazing.

    I love the cross-section of sweet blueberries, too. 🙂

  3. 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!

  4. Now following Bob’s RedMill on both facebook and twitter, funny because I was just browsing their site this morning!

  5. Was already following you on facebook, but now twitter! (I’m just new to the whole twitter world, it’s so confusing!)

  6. My favorite brunch item would definitely be anything pastry like, coffer cakes, muffins, biscuits, croissants!

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

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

  9. Lemon Rosemary Quinoa with Fiddleheads & Mushrooms | The Queen of Quinoa | Gluten-free + Quinoa Recipes says:

    […] The Queen of Quinoa | Gluten-free + Quinoa Recipes gluten-free for a happier and healthier me Skip to content HomeAbout MeGet to Know Quinoa ← Lemon Blueberry Coffee Cake + {giveaway} […]

  10. I love breakfast cakes like this for brunch…such a nourishing, hearty meal that includes great whole grains and fruit!

  11. 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.

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

  13. 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;)

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