Gluten-Free Blueberry Sour Cream Coffee Cake

Name: Gluten-Free Blueberry Sour Cream Coffee Cake
Prep time: 15 min
Cook time: 45 min
Total time: 1 h 20 min
Yield: 12 servings
Cuisine: American
Ingredients: ½ cup gluten-free flour (Bob's Red Mill 1-to-1 Gluten-Free Baking Flour, in the blue bag, which contains xanthan gum); ¼ cup granulated sugar; ¼ cup light brown sugar; ½ teaspoon ground cinnamon; ¼ teaspoon salt; 4 tablespoons unsalted butter (melted and cooled); 9 oz blueberries (washed and completely dried, about 2 cups total); 1 tablespoon gluten-free flour blend (Bob's Red Mill 1-to-1 Gluten-Free Baking Flour, in the blue bag, which contains xanthan gum); 1 ½ cups gluten-free flour blend (Bob's Red Mill 1-to-1 Gluten-Free Baking Flour, in the blue bag, which contains xanthan gum); 2 teaspoons baking powder; ½ teaspoon baking soda; ½ teaspoon salt; ½ cup unsalted butter (room temperature); ¾ cup granulated sugar; 1 large egg (room temperature); ¾ cup sour cream (room temperature); ½ cup whole milk (room temperature); ½ tablespoon vanilla extract; ½ cup powdered sugar; 1 tablespoon whole milk (add more if needed to thin out the glaze); ½ teaspoon vanilla extract

This gluten-free blueberry coffee cake is moist with a buttery streusel topping and sweet vanilla glaze. Each slice is packed with juicy blueberries. Made with sour cream for a rich, tender crumb. Great for breakfast, brunch, or dessert.

Prep15 min
Cook45 min
Total1 hr 20 min
Yield12 servings

18 May 2024

Ingredients

Streusel Topping:

½ cup gluten-free flour (Bob's Red Mill 1-to-1 Gluten-Free Baking Flour, in the blue bag, which contains xanthan gum)
¼ cup granulated sugar
¼ cup light brown sugar
½ teaspoon ground cinnamon
¼ teaspoon salt
4 tablespoons unsalted butter (melted and cooled)

Blueberries:

9 oz blueberries (washed and completely dried, about 2 cups total)
1 tablespoon gluten-free flour blend (Bob's Red Mill 1-to-1 Gluten-Free Baking Flour, in the blue bag, which contains xanthan gum)

Coffee Cake Batter:

1 ½ cups gluten-free flour blend (Bob's Red Mill 1-to-1 Gluten-Free Baking Flour, in the blue bag, which contains xanthan gum)
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup unsalted butter (room temperature)
¾ cup granulated sugar
1 large egg (room temperature)
¾ cup sour cream (room temperature)
½ cup whole milk (room temperature)
½ tablespoon vanilla extract

Glaze:

½ cup powdered sugar
1 tablespoon whole milk (add more if needed to thin out the glaze)
½ teaspoon vanilla extract

This gluten-free blueberry coffee cake is moist and tender with a crumbly streusel topping and fresh blueberries in every bite. It works just as well for a relaxed breakfast as it does for brunch with company.

The sour cream in the batter is what gives it that rich, dense crumb that coffee cake should have. A cinnamon brown sugar streusel bakes up crumbly and crunchy on top, and a quick vanilla glaze finishes it off. It’s an easy make-ahead recipe that stores and reheats well. If blueberry isn’t your thing, I also have a gluten-free cinnamon streusel coffee cake and a gluten-free chocolate chip coffee cake that use the same sour cream base.

Why You’ll Love this Recipe

It’s make-ahead friendly. You can prepare this coffee cake in advance, making it ideal for busy mornings or when you need a quick and easy dessert ready to go. It stores and reheats well, maintaining its taste and texture.
It’s perfect for any occasion. Whether you’re hosting a brunch, celebrating a special event, or simply enjoying a cozy morning at home, this blueberry coffee cake is a versatile and crowd-pleasing choice.
It’s gluten-free! Using a gluten-free flour blend meant to replace all-purpose flour in a 1-to-1 ratio makes it easy to make this coffee cake at home! This blueberry coffee cake recipe delivers a tender crumb and rich taste, making it indistinguishable from its gluten-containing counterparts.

Ingredients

Ingredient Notes

Gluten-Free Flour (for streusel and cake)– I tested this recipe with Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour (in the blue bag), which contains xanthan gum. I cannot verify that other brands of gluten-free flour will work in this recipe, as I have not tested them. However, if your blend does not contain xanthan gum, you’ll need to add it separately.
Unsalted Butter – Use unsalted butter to control the saltiness of your cake. Ensure it’s at room temperature for the cake batter and melted (but cooled) for the streusel. If it’s too hot when added to the streusel, it will melt the sugars and become greasy.
Blueberries – Fresh blueberries work best. Frozen add too much moisture to the batter and can make the cake soggy. Make sure they’re completely dry after washing.
Large Egg – I use a large egg (50g) at room temperature. A cold egg can cause the butter and sugar mixture to seize up. If you forgot to take it out of the fridge, just place it in a bowl of warm water for about 5 minutes.
Powdered Sugar This is for the vanilla glaze. If it looks clumpy, sift it before mixing to keep the glaze smooth.

Room Temperature Ingredients

The butter, egg, and sour cream all need to be at room temperature before you start. Cold ingredients don’t mix together as smoothly and can give you a lumpy batter. Set everything out about 30 minutes before baking.

Recipe FAQs

Can I substitute the sour cream with something else?

Yes. Full-fat Greek yogurt works as a 1-to-1 swap. The texture will be very similar.

What if I don’t have an 8×8-inch baking pan?

You can use a 9-inch round cake pan or a similar-sized pan. The baking time might vary slightly, so keep an eye on the cake and check for doneness accordingly.

Can I use frozen blueberries?

I don’t recommend it for this recipe. Frozen blueberries release too much moisture and can make the cake soggy.

Expert Tips

Toss blueberries in 1 tablespoon of flour before folding in. This helps them stay suspended in the batter instead of sinking to the bottom during baking.
Chill the streusel in the fridge until you’re ready to use it. Cold streusel holds its shape better in the oven and bakes up crumblier. If it sits at room temperature too long, it can melt into the batter.
Weigh your flour for best results. A kitchen scale gives you the most accurate measurement. If using cups, spoon the flour into the cup and level off with a knife.

Storage Instructions

Room Temperature: Covered or in an airtight container for 2-3 days.

Refrigerate: Up to 5 days, well covered. Let it come to room temperature before serving or warm individual slices in the microwave for 10-15 seconds.

Freeze: Wrap individual slices or the whole cake tightly in plastic wrap then foil. Freeze for up to 3 months. Thaw overnight in the fridge or microwave from frozen for 20-30 seconds.

Serving Suggestions

This is one of my go-to recipes to drop off for friends and neighbors who are having a baby, celebrating a birthday, or just need something on their counter. It’s easy to make ahead and stays moist for days. I’ll also usually throw in some gluten-free blueberry cream cheese muffins to keep the blueberry theme going. If I’m making this for a brunch at home, I’ll pair it with my hash brown egg skillet or gluten-free quiche lorraine to give you a full brunch for a crowd.

A slice of gluten-free blueberry coffee cake on a dessert plate with a mug of hot coffee in the background.

Method

1
Preheat the oven to 350°F. Grease an 8×8-inch square baking pan with cooking spray or line with parchment and set aside.

Make the Streusel:

2
In a medium bowl, mix ½ cup gluten-free flour, ¼ cup granulated sugar, ¼ cup light brown sugar, ½ teaspoon ground cinnamon, and ¼ teaspoon salt until combined.
3
Add 4 tablespoons unsalted butter (melted) and mix with a fork until you have varying sizes of crumbly pieces, about the size of a pea. Refrigerate until ready to use.

Prep the Blueberries:

4
Place 9 oz blueberries in a small bowl and toss with 1 tablespoon gluten-free flour blend until coated. Set aside.

Make the Batter:

5
In a large bowl, whisk 1 ½ cups gluten-free flour blend, 2 teaspoons baking powder, ½ teaspoon baking soda, and ½ teaspoon salt until combined. Set aside.
6
In a separate bowl, beat ½ cup unsalted butter and ¾ cup granulated sugar with an electric mixer until light and fluffy, about 2-3 minutes.
7
Add 1 large egg, ¾ cup sour cream, ½ cup whole milk, and ½ tablespoon vanilla extract. Mix until smooth, scraping down the sides of the bowl as needed.
8
Add dry ingredients to wet ingredients and mix until just combined and no streaks of flour remain.
9
Add flour-coated blueberries to the batter. Use a spatula to gently fold them in, being careful not to break them.

Assemble and Bake:

10
Spoon batter into the prepared baking pan and smooth the top with a spatula.
11
Remove streusel from the fridge and sprinkle evenly over the batter.
12
Bake at 350°F for 43-48 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
13
Let the coffee cake cool completely.

Glaze:

14
In a small bowl, whisk ½ cup powdered sugar, 1 tablespoon whole milk, and ½ teaspoon vanilla extract until smooth. Add more milk a little at a time if the glaze is too thick.
15
Drizzle glaze over the cooled cake and let set before slicing.