Blueberry Coffee Cake

A cake that is made to eat with a cup of tea or coffee is always a good idea. Coffee cake can of course be enjoyed all year long, but it does somehow taste exceptionally good in the fall. So I’d like to share my blueberry coffee cake recipe.

This cake has a moist and soft sponge with a delicious crumble topping of cinnamon, butter, flour, and coconut sugar. Many coffee cakes will have a swirl of cinnamon and sugar in the middle also, but I prefer it just on the top to give some distinction between the flavors of the cake and the topping. The blueberries on top are a tasty addition and provide a pop of juicy sweetness. The cake also contains buckwheat flour which is a wonderful, healthy gluten-free flour with a nutty taste.

This coffee cake is very simple to make and only requires one bowl. It makes about 8 servings so it is a great option for a weekend brunch with guests!

Ingredients You Will Need:

– Gluten-free all-purpose flour

– Buckwheat flour

– Baking powder

– Baking soda

– Salt

– Salted and unsalted butter

– Coconut sugar

– Maple syrup

– Eggs

– Ground cinnamon

– Vanilla extract

– Blueberries

– Unsweetened cashew or almond milk

Another similar recipe with a lovely crumble topping to check out is my Pumpkin Streusel Muffins.

How to Make Blueberry Coffee Cake

Start by setting out unsalted butter and eggs to thaw to room temperature. The butter is best when it is very soft to make the cake batter nice and smooth. The eggs will blend better at room temperature, but don’t let them sit out too long.

Preheat the oven to 350 degrees Fahrenheit and lightly oil an 8” x 11” glass baking dish or something similar in size. In a large mixing bowl or the bowl of a stand mixer, add the softened butter and eggs and use a mixer to beat on low speed until they are combined.

Then add the maple syrup and vanilla extract and continue beating together on low speed. Add in the all-purpose flour, buckwheat flour, salt, baking powder, baking soda, and ground cinnamon. Beat together while gradually adding in the cashew milk. Mix all ingredients together until the batter is very smooth. Set the bowl aside while you make the crumble topping.

Cinnamon Crumble Topping

Melt 1 tablespoon of salted butter. In a small mixing bowl, add the coconut sugar, ground cinnamon, and all-purpose flour. Use a whisk or fork to mix the ingredients together, working out the clumps. Then add the melted butter and mix it in until the dry ingredients are coated with butter and some small clumps form. Set the bowl aside.

Next, pour the cake batter into the prepared baking dish. Sprinkle blueberries over the top. I will use organic frozen blueberries when blueberries are not in season and they work just as well. One useful tip is to rinse the frozen blueberries under cool water to remove any ice as well as it keeps the blueberries from staining the cake batter gray.

Then use a spoon to dust the top of the cake with the cinnamon crumble topping, evenly distributing it over the entire cake. Don’t press down on the topping, just let it rest on top.

Finally, bake the blueberry coffee cake on the middle oven rack for about 35 minutes or until an inserted toothpick comes out clean. Allow the cake to cool down some before serving. It tastes amazing served while it’s still warm!

Storage Tips and Notes

– This coffee cake stores well covered and at room temperature for 2 days or in the refrigerator for up to 4 days

– It can also be cut into pieces, wrapped, and stored in the freezer

– Other dairy-free milks can be used in place of cashew such as almond or oat

– Chopped pecans or walnuts are other good options to add to the topping