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

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 350kcal
Author Alyssa


for the cake

for the crumb topping


  • 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.


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