This Gluten-Free Blueberry Lemon Coffee Cake is made with almond flour and a gluten-free flour blend. Topped with buttery cinnamon streusel, it's like a blueberry buckle, bursting with blueberries and gently flavoured with lemon. Perfect for brunch or dessert!
This recipe was originally published in 2016. I've completely revamped this recipe, making it even easier with more consistent results! I eliminated the need to separate the eggs and whip the whites, saving time and extra dishes and I adjusted the ingredients as a result. I know you'll love this new gluten-free Blueberry Buckle Coffee Cake!
This flourless Blueberry Lemon Coffee Cake is similar to that old favourite Blueberry Buckle Cake, but it's gluten-free!
Ever since I first made this Gluten-Free Lemon Almond Cake, I've thought of different variations to make. Today, I'm sharing this gluten-free Blueberry Lemon Coffee Cake! It's very similar to the Blueberry Buckle Cake my mother-in-law used to make every blueberry season.
But this one is gluten-free!
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❤️Why you'll love this recipe
- This Blueberry Lemon Coffee Cake is a snap to make. It's a simple, from scratch cake, made with a combination of almond flour and gluten-free flour blend. It uses eggs and baking powder as leavening, making it rise beautifully.
- You can sweeten it with either granulated sugar or 0-calorie Monkfruit sweetener.
- It has a buttery cinnamon streusel topping that becomes "buckled" into the cake as it bakes!
🛒 Ingredients
Ready to try a gluten-free blueberry buckle? Gather your ingredients and let's get started.
- eggs: at room temperature
- sweetener: granulated sugar or Monkfruit sweetener
- almond flour: finely ground
- gluten-free flour blend: I use Bob's Red Mill Gluten-free 1 to 1 Baking Flour
- baking powder: gluten-free, if necessary
- lemon zest
- salt: Kosher salt or sea salt
- pure almond extract
- olive oil: or melted butter
- blueberries: fresh or frozen (don't thaw them first)
- streusel topping: almond flour, coconut sugar (or brown sugar), butter, cinnamon
🥄 Instructions
- Line an 8-inch square baking pan both ways with strips of parchment paper.
- Combine the streusel ingredients in a small bowl, using your fingers to work the butter into the sugar and almond flour. Set aside.
- In a medium bowl, whisk the dry ingredients together: the almond flour, gluten-free flour blend, baking powder, lemon zest and salt.
- In a blender, food processor or using a mixer, blend the eggs, sweetener, almond extract and olive oil.
- Toss the blueberries with the dry ingredients. Coating them with flour helps to prevent them sinking to the bottom of the cake.
- Add the wet ingredients to the dry ingredients, stirring just until blended.
- Transfer the batter to a prepared pan and sprinkle with the streusel topping. Bake!
👍🏼 Helpful baking tips
A note about sweeteners: I've made this recipe with both granulated sugar and with Monkfruit sweetener with erythritol. If you use Monkfruit, decrease the baking time a little so the cake doesn't end up being too dry. The one in the photo was made with Monkfruit.
Sugar provides more than just sweetness to cakes. It helps baked goods retain moisture for longer. While it's tempting to reduce the amount of sugar in a recipe (as we often want to reduce calories) it enhances the flavour of other ingredients, keeps cakes and muffins moist, and it helps to trap air, making your baking light and tender.
Baking times: This blueberry buckle may take anywhere from 33 to 40 minutes to bake in an 8-inch square baking pan. If you use a glass baking pan, it will absorb heat quickly and bake evenly. A cake baked in a dark metal pan will take less time than one baked in a shiny pan.
Temperature: always check your oven temperature with an oven thermometer as ovens can vary by 25°F. or more.
❓ Reader's Questions
To make a traditional buckle cake, you either top the cake batter with fruit or stir it into the batter. As it cooks, the batter rises, or u0022bucklesu0022 around the fruit.
A coffee cake is similar to a buckle. It's any cake, usually with a streusel topping designed to be served with coffee or a hot drink. It may or may not have fruit.
Yes. Don't thaw them first. Fold them in gently to avoid having a purple cake!
⏰ How to store coffee cake
This blueberry buckle, blueberry coffee cake--whatever you'd like to call it--is amazing when served warm from the oven! Let it cool for about 10 minutes, then slice and enjoy.
To store: store at room temperature in a covered container for 2 - 3 days. For longer storage, I'd suggest refrigerating it.
To freeze: Store in an airtight container and freeze for up to 3 months. You can also cut pieces, wrap them individually in plastic wrap, pack into an airtight container and freeze.
🗒 More gluten-free coffee cake recipes
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When you make this blueberry coffee cake, please leave a comment and a star rating below. Thanks in advance! Subscribe to my newsletter and have new recipes delivered straight to your inbox once a week.
🗒 More gluten-free cake recipes to try
📖 Recipe
Gluten-Free Blueberry Lemon Coffee Cake
Ingredients
Streusel Topping
- 3 tablespoons butter, chilled and sliced or cubed
- ⅓ cup almond flour
- 2 tablespoons coconut sugar or brown sugar
- 2 teaspoons ground cinnamon
Cake
- 1½ cups almond flour, finely ground
- 1 cup gluten-free flour blend with xanthan gum
- 1 teaspoon gluten-free baking powder
- 2 tablespoons lemon zest, from one large lemon
- ½ teaspoon sea salt or Kosher salt
- 4 large eggs, at room temperature
- ½ cup Monkfruit sweetener or granulated sugar
- ¾ teaspoon pure almond extract
- ½ cup olive oil, extra virgin
- 1 ½ cups fresh or frozen blueberries
Instructions
- Preheat the oven to 350°F. Line an 8-inch square baking pan both ways with strips of parchment paper.
- Combine the streusel ingredients in a small bowl, using your fingers to work the butter into the sugar and almond flour.
- In a medium bowl, whisk the dry ingredients together: the almond flour, gluten-free flour blend, baking powder, lemon zest and salt.
- Toss the blueberries with the dry ingredients until coated with flour.
- In a blender or food processor, blend the eggs, sweetener, almond extract and olive oil.
- Add the wet ingredients to the dry ingredients, stirring just until blended.
- Transfer the batter to a prepared pan and sprinkle with the streusel topping.
- Bake at 350°F. for 34- 38 minutes or until a toothpick inserted in the center comes out clean.
Notes
Nutrition
Jen
This turned out perfectly! I froze individual squares in plastic wrap and put them in a container for snacks for later.
Laura
Perfect for upcoming blueberry season! Will this freeze?
Elaine
Yes! Store it in an airtight container and it will last for up to 3 months.