Gluten-Free Cakes

Gluten-Free Blueberry Coffee Cake

A fluffy gluten-free blueberry coffee cake with juicy berries, cinnamon streusel, and a light vanilla bean glaze.

Prep

20 min

Bake

55-65 min

Total

About 1 hr 50 min, including resting and cooling

Yield

One 9x5-inch loaf

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A note from my kitchen

Before you bake this

This 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.

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Thinking out loud

Why I Reworked This Loaf

The cravings, questions, and running commentary behind this bake.

Finished Gluten-Free Blueberry Coffee Cake loaf with blueberries, streusel, and vanilla glaze — The revised loaf has the fluffy crumb and generous streusel a coffee cake deserves.

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.

Read this first

The quick notes.

Flavor

Blueberry, vanilla bean, brown sugar, and soft cinnamon.

Texture

Moist gluten-free crumb with juicy berries, buttery streusel, and a thin vanilla glaze.

Best moment

Cutting through the streusel seam and finding juicy blueberries in the middle of the slice.

From this recipe

Tested notes

Use the gram measurements as the source of truth, especially for the gluten-free flour, cornstarch, psyllium, and liquids.

The specific gluten-free flour, Greek-style yogurt, liquid egg substitute, blueberry emulsion, butter, and sanding sugar I tested or prefer are listed below.

Vanilla extract can replace vanilla bean paste if that is what you have on hand.

I test with non-dairy ingredients, but dairy equivalents can be used at the same listed amounts and temperatures.

Ingredient notes

Key ingredients

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

It adds structure and bounce to the gluten-free crumb.

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.

Blueberries, gluten-free flour, batter, and cold butter arranged for Gluten-Free Blueberry Coffee Cake — Gluten-free flour, fresh blueberries, and cold butter build the loaf and its cinnamon streusel.

Optional ingredient notes

Use what you have on hand

Curious what I used? These are the exact products I reached for while developing this recipe.

Gluten-free flour

Gluten-free 1:1 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.

King Arthur Gluten-Free Measure for Measure Flour

Yogurt

Plain unsweetened yogurt

Plain unsweetened yogurt adds moisture, acidity, and body so the crumb bakes up tender without tasting tangy.

Tezza Unsweetened Original

Egg substitute

Liquid egg substitute

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.

JUST Egg Plant-Based Scramble

Milk

Milk gives the gluten-free flour and psyllium the moisture they need to hydrate into a soft, cohesive crumb.

Silk Unsweetened Original Soymilk

Butter sticks

Butter brings the brown sugar streusel together into moist crumbs that bake into crisp, substantial clusters.

Country Crock Plant Butter Sticks

Blueberry emulsion

LorAnn Blueberry Bakery Emulsion

Sanding sugar

Modern Mountain Baking Company Sanding Sugar

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.

Cold butter, brown sugar, cinnamon, blueberries, and gluten-free coffee cake batter in bowls — Sift carefully, mix gently, and let the batter hydrate for 3-5 minutes.

How it comes together

Brown sugar, cinnamon, cold butter, blueberries, and gluten-free batter in bowls — Cold butter creates distinct streusel clusters that stay chilled while the loaf batter is mixed.

Vanilla bean glaze being poured over a baked Gluten-Free Blueberry Coffee Cake loaf — Pour the vanilla bean glaze only after the loaf has cooled completely.

Sliced Gluten-Free Blueberry Coffee Cake showing fresh blueberries and a streusel seam — The center stays moist around the fresh blueberries and buttery middle layer.

Side view of a finished blueberry coffee cake loaf with glaze drips — Fresh blueberries run through the crumb from the bottom edge to the streusel-covered top.

Close view of a blueberry-filled slice of Gluten-Free Blueberry Coffee Cake — A finished slice shows the hydrated crumb and large pockets of blueberry.

Close overhead view of vanilla glaze and streusel on Gluten-Free Blueberry Coffee Cake — The glaze settles into the streusel while leaving its crisp clusters visible.

Close view of thick streusel and vanilla glaze on Gluten-Free Blueberry Coffee Cake — The final loaf is all moist crumb, juicy blueberry, and generous streusel.

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 reel

Small 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.

Close view of a moist Gluten-Free Blueberry Coffee Cake slice filled with fresh blueberries — Fresh blueberries create large, juicy pockets throughout the soft gluten-free crumb.

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.

Serve

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.

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