Gluten-Free Blueberry Coffee Cake
Be the first to reviewThis Gluten-Free Blueberry Coffee Cake has a soft, fluffy crumb, fresh blueberries, a thick cinnamon streusel layer, and a light vanilla bean glaze.
A thin layer of plain batter at the bottom helps keep the blueberries inside the loaf. The short 3-5 minute rest gives the gluten-free flour, starches, and psyllium time to hydrate without letting the batter become overly thick.
Save this recipe
Want to save this recipe for later?
Enter your email and I’ll send it to your inbox.
Why I Reworked This Loaf
Revised August 20, 2026. I completely redid this recipe after going down a baking rabbit hole. Texture is just as important as flavor, and if someone sees a fluffy loaf, it better be fluffy.
Creating that kind of lift in a gluten-free loaf without a traditional egg is a doozy, but getting as close as possible is the fun part. The liquid egg substitute adds structure and bounce, while reducing the psyllium to 2 grams keeps it helpful without letting it take over the crumb.
I also moved from regular yogurt to a thicker Greek-style yogurt. Its lower free-moisture content gives the gluten-free flour more controlled hydration while still keeping the loaf tender. The finished cake is soft, full of blueberries, and covered with exactly the amount of streusel I want from a coffee cake.
Ingredient notes
Key ingredients
Blueberry emulsion
A bakery emulsion is a bottled flavoring used much like an extract. Its water-based formula is designed to hold its flavor through baking. For this cake, the optional flavoring is LorAnn's blueberry bakery emulsion.
Want that familiar blueberry-bakery flavor? Add the optional half teaspoon! The fresh blueberries still do plenty of work on their own, so you can leave the emulsion out and enjoy the blueberry and vanilla flavors as written.
Gluten-free 1:1 flour
Gluten-free flour blends absorb liquid differently. The tested blend is listed below.
Fresh blueberries
A light coating of gluten-free flour helps distribute the berries through the batter.
Finely ground psyllium husk powder
Two grams help the batter hold moisture and bake into a cohesive crumb. Weigh it carefully.
Greek-style yogurt
Its thicker consistency controls free moisture while keeping the loaf tender.
Liquid egg substitute
This gives the batter the support it needs to rise while keeping the finished crumb soft.
Cold butter streusel
Cold cubed butter creates distinct buttery clusters. Half is layered through the middle and the remaining half covers the top.
Vanilla bean paste
Vanilla bean paste flavors both the blueberry batter and the simple glaze.
Brands I used for this recipe
These are preferences, not requirements. If you choose the non-dairy route, these are the products I test with. Dairy equivalents can be used at the same listed amounts and temperatures.
King Arthur Gluten-Free Measure for Measure Flour
I have not tested this coffee cake with another 1:1 gluten-free flour. Other blends may absorb liquid differently, so please let me know how yours turns out if you experiment.
Tezza Plain & Simple Greek Yogurt
Greek-style yogurt adds moisture and body for a tender crumb.
JUST Egg Plant-Based Scramble
This formula was tested with JUST Egg Plant-Based Scramble. If you prefer to bake with eggs, replace the 65 g liquid egg substitute with 1 large egg.
Silk Unsweetened Original Soymilk
Milk gives the gluten-free flour and psyllium the moisture they need to hydrate into a soft, cohesive crumb.
Country Crock Plant Butter Sticks
Butter brings the brown sugar streusel together into moist crumbs that bake into crisp, substantial clusters.
Rising Star Baking Supply Vanilla Bean Paste
I use Rising Star Baking Supply Vanilla Bean Paste for this recipe.
Testing notes
Why this works
Weigh the ingredients
Gluten-free flour and psyllium leave less room for volume-measurement variation. Use the gram amounts as the source of truth, especially for the flour, cornstarch, psyllium, and liquids.
Sift the dry ingredients
Sifting breaks up pockets of flour, cornstarch, leavening, and psyllium so they can hydrate evenly. This is one of the small steps that prevents dry or gummy spots.
Mix only until combined
Whisk just until the batter is smooth and no dry streaks remain. Extra mixing does not improve a gluten-free crumb and can make the batter tighter than intended.
Keep the rest short
Gluten-free flour, starches, and psyllium absorb moisture quickly. Rest the batter for 3-5 minutes, but no longer, so it hydrates without becoming overly thick and baking into a dense or gummy crumb.
Start with plain batter
A thin layer of batter without blueberries helps keep the fruit inside the loaf instead of creating a wet, messy bottom. It is a small bakery-style step that is worth taking.
Divide the streusel evenly
Use half of the chilled streusel through the center of the loaf, then cover the top with the remaining half.
Use the doneness cues
Every oven is different. The center should be fully set, and a tester inserted into the cake portion - away from blueberries and the streusel seam - should come out clean or with a few moist crumbs.
Account for your pan material
This recipe was developed in a metal 9x5-inch loaf pan. Glass heats more slowly but holds heat longer, so the loaf may need additional baking time and the edges can continue cooking after it leaves the oven. Silicone insulates the batter and provides less support, so place it on a metal sheet pan before filling and expect lighter sides and a potentially longer bake. With either material, rely on the set center and tester cues rather than time alone.
Inside the recipe
How It All Comes Together
From Instagram
Watch the reel
Watch the gluten-free batter, fresh blueberries, cinnamon streusel, and vanilla bean glaze come together in one bakery-style loaf.
Open the reelSmall things that matter
Tips for the best loaf
Toss the blueberries lightly with gluten-free flour before folding them into the batter.
Blueberry emulsion and sanding sugar are optional, but both add a nostalgic bakery feel.
Fill the pan no more than three-quarters full. Because 9x5-inch pan capacities vary, bake any remaining batter separately in a lined muffin cup or small oven-safe dish and begin checking it earlier.
Tent the loaf loosely with foil at 45 minutes so the streusel does not become too dark.
Add the glaze right before serving for the freshest finish.
Troubleshooting
If This Happens
The batter became very thick while it rested
The batter should be thick but still spreadable after its 3-5 minute rest. If it sits much longer, the gluten-free flour and psyllium keep absorbing moisture and the batter can become stiff. Set a timer and get it into the pan as soon as the short rest is over.
The tester keeps hitting something wet
Fresh blueberries and the middle streusel layer can both make a tester look wet even when the cake is close. Test the cake portion in more than one spot, avoiding visible berries and the streusel seam. The center should be set and the tester should come out clean or with a few moist crumbs.
The streusel is getting dark before the center is done
Tent the loaf loosely with foil once the streusel has enough color. Keep baking until the center is fully set and use the tester cues instead of judging the loaf by its top.
The blueberries sank or created a wet bottom
Coat the berries lightly with gluten-free flour and spread the plain batter layer across the bottom before folding in the blueberries. This keeps the fruit from sitting directly against the pan.
Before you slice
Texture and serving notes
Let the glaze settle before slicing so it stays draped over the streusel instead of running onto the board.
Serve at room temperature for the softest crumb and fullest blueberry flavor.
The optional sanding sugar adds an extra bakery-style crunch to the top.
Keep it good
Storage
Counter
Store the glazed loaf covered at room temperature for up to 1 day.
Fridge
Refrigerate in an airtight container for up to 4 days, then bring slices toward room temperature before serving.
Freezer
Freeze individual unglazed slices for up to 2 months. Thaw before adding fresh vanilla glaze.
Recipe FAQ
Questions that come up
Can I use regular flour?
I have not tested this recipe with all-purpose flour, and I do not recommend replacing the gluten-free flour cup for cup. The flour, psyllium, liquids, and short rest are balanced specifically for this gluten-free batter.
Can I use a large egg instead of liquid egg substitute?
Yes. Replace the 65 g liquid egg substitute with 1 large egg. Keep every other amount and the baking temperature the same.
Can I skip the blueberry emulsion?
Yes. Fresh blueberries and vanilla bean paste make a beautiful loaf on their own. The emulsion is optional if you want a more nostalgic bakery-style blueberry flavor.
Where does all of the streusel go?
Use all of the streusel - half in the middle of the loaf and the remaining half over the top.
Can I use dairy ingredients?
Yes. I test with non-dairy ingredients, but dairy equivalents can be used at the same listed amounts and temperatures.
Should I weigh the ingredients or use volume measurements?
I strongly recommend weighing the ingredients in grams for the most reliable result. Volume measurements are included for convenience, but the amount in a cup can change depending on how an ingredient is filled, packed, or poured. These recipes are easy to follow, but their ratios are precise, so I cannot guarantee the exact same result when volume measurements are used. I still use teaspoons and tablespoons for small amounts like leaveners, salt, spices, and flavorings because those are the most practical measurements.
More recipes to try
- Prep
- 20 min
- Bake
- 55-65 min
- Total
- About 2 hr 20 min, including resting and cooling
- Yield
- One 9x5-inch loaf
Measurement note
For the closest match to the recipe I tested, use grams. Volume measurements are included for convenience, but cups can vary, so I cannot guarantee the exact same result when measuring by volume.
Ingredients
Cinnamon Streusel
- 115 g gluten-free 1:1 flour115 g (about 3/4 cup + 3 tablespoons + 1 teaspoon) gluten-free 1:1 flour
- 40 g granulated sugar40 g (about 3 tablespoons + 3/4 teaspoon) granulated sugar
- 40 g light brown sugar, packed40 g (about 3 tablespoons) light brown sugar, packed
- 1 teaspoon ground cinnamon1 teaspoon ground cinnamon
- 1/2 teaspoon fine sea salt1/2 teaspoon fine sea salt
- 85 g cold butter, cubed85 g (about 6 tablespoons) cold butter, cubed
- 2 teaspoons vanilla bean paste2 teaspoons vanilla bean paste
Blueberry Loaf
- 255 g gluten-free 1:1 flour255 g (about 2 cups + 2 tablespoons) gluten-free 1:1 flour
- 15 g cornstarch15 g (about 2 tablespoons + 1/2 teaspoon) cornstarch
- 2 1/2 teaspoons baking powder2 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda1/2 teaspoon baking soda
- 3/4 teaspoon fine sea salt3/4 teaspoon fine sea salt
- 2 g finely ground psyllium husk powder (weigh for accuracy)2 g finely ground psyllium husk powder (weigh for accuracy)
- 210 g granulated sugar210 g (about 1 cup + 1 tablespoon) granulated sugar
- 160 g plain Greek-style yogurt160 g (about 2/3 cup + 2 teaspoons) plain Greek-style yogurt
- 65 g liquid egg substitute (weigh for accuracy)65 g liquid egg substitute (weigh for accuracy)
- 90 g milk90 g (about 6 tablespoons) milk
- 130 g neutral oil130 g (about 1/3 cup + 4 tablespoons) neutral oil
- 2 teaspoons vanilla bean paste2 teaspoons vanilla bean paste
- 1/8 teaspoon almond extract1/8 teaspoon almond extract
- 1/2 teaspoon blueberry emulsion (optional)1/2 teaspoon blueberry emulsion (optional)
Blueberries
- 250 g fresh blueberries250 g (about 1 1/2 cups + 2 tablespoons) fresh blueberries
- Gluten-free 1:1 flour, for lightly tossingGluten-free 1:1 flour, for lightly tossing
Vanilla Glaze
- 80 g powdered sugar, sifted80 g (about 2/3 cup) powdered sugar, sifted
- 15 g milk15 g (about 1 tablespoon) milk
- 1/4 teaspoon vanilla bean paste1/4 teaspoon vanilla bean paste
- Pinch fine sea saltPinch fine sea salt
For the Top
- Sanding sugar (optional)Sanding sugar (optional)
Instructions
- 1Preheat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line it with parchment paper, leaving enough overhang to lift the loaf from the pan.
- 2Make the streusel. Whisk together the gluten-free flour, granulated sugar, brown sugar, cinnamon, and salt. Add the cold cubed butter and vanilla bean paste. Work them into the dry ingredients with your fingertips or a pastry cutter until fine crumbs and large buttery clusters form. Refrigerate while you make the loaf batter.
- 3Lightly toss the fresh blueberries with enough gluten-free flour to give them a thin coating. Set aside.
- 4In a medium bowl, thoroughly whisk together the gluten-free flour, cornstarch, baking powder, baking soda, salt, and psyllium husk powder. Sift the mixture once it is fully blended.
- 5In a large bowl, whisk together the granulated sugar, Greek-style yogurt, liquid egg substitute, milk, neutral oil, vanilla bean paste, almond extract, and blueberry emulsion, if using, until smooth and completely combined.
- 6Sift the dry ingredients directly into the wet ingredients. Whisk just until a smooth, thick batter forms and no dry flour pockets remain. Do not overmix.
- 7Let the batter rest at room temperature for 3-5 minutes. Do not exceed 5 minutes.
- 8Spread a thin layer of the plain batter across the bottom of the prepared loaf pan.
- 9Gently fold the flour-coated blueberries into the remaining batter just until evenly distributed.
- 10Spoon half of the blueberry batter over the plain bottom layer, leaving half of the blueberry batter in the bowl.
- 11Scatter half of the chilled streusel over the blueberry batter in large clumps.
- 12Spoon the remaining blueberry batter over the center streusel layer. Fill the pan no more than three-quarters full. Because 9x5-inch pan capacities vary, bake any remaining batter separately in a lined muffin cup or small oven-safe dish and begin checking it earlier.
- 13Scatter the remaining chilled streusel over the top in large pieces. Sprinkle with sanding sugar, if using.
- 14Bake at 350°F for 55-65 minutes. At 45 minutes, tent the loaf loosely with foil to prevent the streusel from becoming too dark. Begin checking at 55 minutes. Every oven is different; mine typically takes 55-60 minutes. The loaf is done when the center is fully set and a tester inserted into the cake portion, avoiding the blueberries and center streusel layer, comes out clean or with a few moist crumbs.
- 15Cool the loaf in the pan for 20 minutes, then lift it onto a wire rack and let it rest for at least 30 minutes before slicing.
- 16Right before serving, whisk together the powdered sugar, milk, vanilla bean paste, and salt until smooth and pourable.
- 17Pour the vanilla glaze over the loaf, slice, and enjoy.
Meet the baker
Angela Heckler
Angela Heckler is the recipe developer, baker, and photographer behind Obsessed Cakes. Her Old-Fashioned Donut Loaf series is a growing collection of cake-donut-inspired loaves with soft, deeply moist crumbs, buttery streusel, and crackly glaze. Angela develops and tests every recipe in her Arizona kitchen. Follow Obsessed Cakes on Instagram, TikTok, and YouTube.
Made it? Tell us.
Ratings and reviews
Be the first to rate this recipe.
No reviews yet.
Make the recipe, leave a rating, and share how it turned out.Questions from readers
Recipe questions and answers
I need this dairy-free, as well as GF. What can I use instead of yogurt?
Hi! All of my recipes are tested using Dairy-free ingredients so you're in good hands :). I recommend using Forager Unsweetened Plain Yogurt. Feel free to email me if you have questions beyond this. Thank you!
Did you make this?
Share your bake on Instagram - tag @obsessedwithcashews and use #obsessedcakes.