Gluten-Free Blueberry Coffee Cake (Dairy-Free)

Q: What flour is best for gluten-free baking?

For cakes like this, a quality gluten-free all-purpose flour with xanthan gum is ideal. I like blends with rice flour, tapioca starch, and potato starch. Almond flour boosts moisture and texture. Together, they create the soft crumb you expect in a blueberry coffee cake—without the wheat.

Jump to Recipe

Gluten-free blueberry coffee cake (dairy-free) is a cozy, crumb-topped treat that’s both indulgent and allergy-friendly. Whether you’re serving brunch guests or enjoying a quiet moment with your morning coffee, this recipe hits the sweet spot between comfort and nourishment. Made with juicy blueberries, cinnamon swirl, and a golden crisp topping, it’s everything you want in a classic coffee cake—without the wheat or dairy. In this article, I’ll share the simple ingredient swaps that keep the texture perfect, how to make it moist (never crumbly), and what flour blends work best. Plus, I’ll link to other delicious bakes like gluten-free blueberry muffins and fluffy gluten-free waffles.

Table of Contents

1: A Personal Slice of My Story (Gluten-Free Blueberry Coffee Cake)

A Recipe That Changed My Morning Table

Before switching to a gluten-free diet, I never passed up a bakery’s crumbly slice of blueberry coffee cake. The buttery, sweet layers were pure comfort—until I realized they left me foggy and fatigued. Discovering I was gluten-intolerant meant saying goodbye to many favorites, including that irresistible slice of classic blueberry coffee cake. But I was determined to create a gluten-free blueberry coffee cake (dairy-free) version that tasted just as good as the original.

The journey wasn’t smooth. My first batches were either too dry or sank in the middle. I remember baking late into the night, testing almond flour, coconut sugar, and oat milk, desperate to get the balance right. Then one morning, the kitchen smelled just like that Vermont café I’d visited years ago. That final version—moist inside, with a golden cinnamon crumble on top—was the breakthrough.

Now, this gluten-free blueberry coffee cake (dairy-free) is a permanent fixture on my weekend table. It’s kid-approved, brunch-perfect, and freezer-friendly. The blueberries stay juicy, the texture is light, and the crumb topping? Irresistible. If you’ve ever struggled to recreate the bakery feel at home without gluten or dairy, this cake delivers every time.

What I love most about this gluten-free blueberry coffee cake (dairy-free) is its versatility. Serve it warm with your morning coffee, bring it to a potluck, or enjoy it as an afternoon snack. It pairs beautifully with my gluten-free chocolate chip cookies or a slice of zucchini bread.

This isn’t just a recipe—it’s a return to the joy of baking. And it proves that gluten-free blueberry coffee cake (dairy-free) can be just as satisfying, flavorful, and feel-good as the one you used to love.

2: Ingredients That Make It Work (Dairy-Free & Gluten-Free Baking Magic)

Ingredients for gluten-free blueberry coffee cake

The Essential Building Blocks

Making a gluten-free blueberry coffee cake (dairy-free) that tastes like the real deal comes down to three things: flour blend, moisture, and flavor depth. The base starts with a high-quality gluten-free flour mix—I recommend one that includes rice flour, tapioca starch, and xanthan gum for structure. Almond flour adds moisture and a tender crumb, helping avoid the dryness that plagues many gluten-free bakes.

For fat, melted coconut oil keeps the cake soft while adding a mild flavor. It’s a great dairy-free alternative to butter, and works beautifully in combination with unsweetened oat milk or almond milk. The plant-based milk not only hydrates the batter but also supports a fluffy texture.

Then there’s the sweet element: coconut sugar and a bit of maple syrup give depth and a slight caramel note. Add cinnamon and vanilla extract for warmth, and don’t forget the blueberries—fresh or frozen work, but toss them in a little flour to prevent sinking.

This combo creates a coffee cake that’s moist, sweet without being cloying, and has that essential crumbly bite.

For more treats using similar pantry staples, check out my soft homemade gluten-free bread and these vegan cinnamon rolls that share the same dairy-free backbone.

Smart Substitutions That Still Taste Amazing

If you’re baking for more than one dietary restriction, good news: this gluten-free blueberry coffee cake (dairy-free) adapts easily. To make it egg-free, a flaxseed egg or chia egg works well—just be sure to give it time to gel. Not a fan of coconut oil? Try avocado oil for a neutral taste that still delivers moisture.

Want a lower-sugar version? Swap half the coconut sugar with monk fruit sweetener or erythritol—just note that crumb texture may slightly change. And for nut allergies, replace almond flour with sunflower seed flour (be aware it may react with baking soda and cause a green tint—totally safe and natural).

3: How to Make Gluten-Free Blueberry Coffee Cake Step-by-Step

Your Foolproof Method for Perfect Texture

Let’s bake this beauty. Making a gluten-free blueberry coffee cake (dairy-free) might sound intimidating, but I promise it’s straightforward—and way more rewarding than any box mix. Here’s how I do it:

Start by preheating your oven to 350°F (175°C) and lining an 8×8-inch pan with parchment paper. In one bowl, whisk your dry ingredients: a gluten-free flour blend, almond flour, baking powder, cinnamon, and a pinch of salt. In another, combine coconut oil (melted), coconut sugar, oat milk, vanilla extract, and eggs (or flax eggs if vegan). Stir the wet into the dry just until smooth—don’t overmix.

Now fold in the blueberries. If you’re using frozen ones, toss them in 1 tablespoon of flour first so they don’t bleed into the batter.

Pour half the batter into the pan, sprinkle a cinnamon-sugar swirl over the top, then add the rest of the batter. Top it all with the crumb mixture: mix almond flour, more coconut sugar, cinnamon, and melted coconut oil until it looks like sand.

Bake for 40–45 minutes or until a toothpick comes out clean. Let it cool for at least 20 minutes before slicing, even if it smells irresistible.

Pair a warm square with a strong espresso or dairy-free latte, and you’ve got the coziest gluten-free start to your day.

Curious about other craveable gluten-free bakes? Try my gluten-free lemon bars or this gluten-free carrot cake that readers rave about.

Pro Tips for Success

Use room-temperature ingredients for the smoothest batter. Cold oat milk can cause the coconut oil to harden, making your batter clumpy. Also, avoid overbaking—the almond flour in the mix means it will continue cooking slightly even after it’s out of the oven.

And if you’re prepping ahead? This gluten-free blueberry coffee cake (dairy-free) freezes beautifully. Wrap individual slices in parchment and store in a freezer-safe bag. Just warm in the toaster oven for an easy treat anytime.

This method has never let me down—and it’s helped hundreds of readers finally get that golden crumb without the gluten or dairy.

4: How to Serve, Store, and Switch It Up

Slice of gluten-free blueberry coffee cake served

Best Ways to Serve It (from Brunch to Dessert)

This gluten-free blueberry coffee cake (dairy-free) is more than a breakfast bake—it’s a versatile slice of comfort you can serve all day. For brunch, pair it with a dairy-free yogurt parfait or a fruit plate. A drizzle of warm blueberry compote makes it feel a little fancy for guests. I’ve even served it with a dusting of powdered coconut sugar and lemon zest at holiday brunches—always a hit.

Want a simple dessert twist? Add a scoop of dairy-free vanilla ice cream and a spoonful of warm berries. It transforms into a soft, rustic blueberry shortcake that tastes far richer than it is. The cake holds its structure well, so you can even cube it and layer into a trifle.

If you enjoy cozy seasonal flavors, this cake pairs perfectly with my gluten-free apple crisp or for a cooler treat, try the gluten-free cheesecakes that balance sweet and creamy effortlessly.

Whether you’re feeding a crowd or enjoying it solo with your afternoon tea, this cake is ready to impress.

Storage Tips & Easy Variations

This gluten-free blueberry coffee cake (dairy-free) keeps for 3 days at room temperature if stored in an airtight container. Refrigerate for up to a week, though the crumb topping may soften. For longer storage, slice and freeze in parchment, then toast or microwave when ready to serve.

Looking to change it up? You’ve got options:

Fruit swap: Use chopped strawberries, raspberries, or blackberries. Just keep the same quantity.
Nut-free version: Replace almond flour with oat flour or sunflower seed flour.
Vegan version: Use flax or chia eggs (1 tbsp seeds + 2.5 tbsp water per egg), and stick to plant-based milk and oil.
Crumble upgrade: Add chopped walnuts or pecans to the topping for crunch.

Whatever version you make, this gluten-free blueberry coffee cake (dairy-free) continues to surprise people who say, “Wait, this is gluten-free?” Every slice proves that allergy-friendly baking doesn’t mean giving up what you love.

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5: Conclusion

This gluten-free blueberry coffee cake (dairy-free) is more than a recipe—it’s proof that gluten-free living can still feel joyful, nostalgic, and delicious. From its tender crumb to the juicy berries and cinnamon topping, every bite brings comfort without compromise. Whether you’re baking for yourself, your family, or guests with dietary needs, this cake delivers classic flavor and modern flexibility.

Ready to bake it today? Gather your ingredients, follow the steps, and enjoy a slice warm from the oven. You’ll never look at gluten-free baking the same way again.

Craving more gluten-free comfort food? Don’t miss my dairy-free banana bread or these easy chicken taquitos for savory balance.

Is gluten-free blueberry coffee cake suitable for people with celiac disease?

Yes, absolutely. As long as all ingredients are certified gluten-free—including your flour blend and baking powder—this gluten-free blueberry coffee cake (dairy-free) is safe for people with celiac disease. Always double-check labels to avoid cross-contamination, especially with oats and starches.

How do you keep a gluten-free coffee cake moist?

The key is using moisture-rich ingredients like almond flour and coconut oil. Plant-based milk also helps. Don’t overbake—it dries out the crumb. Letting the cake rest after baking locks in the softness. That’s why this gluten-free blueberry coffee cake (dairy-free) stays tender even after freezing and reheating.

What flour is best for gluten-free baking?

For cakes like this, a quality gluten-free all-purpose flour with xanthan gum is ideal. I like blends with rice flour, tapioca starch, and potato starch. Almond flour boosts moisture and texture. Together, they create the soft crumb you expect in a blueberry coffee cake—without the wheat.

Can I make this recipe vegan too?

Yes, and it’s simple. Replace eggs with flax eggs (1 tbsp ground flax + 2.5 tbsp water per egg) and ensure all ingredients are plant-based. This version of gluten-free blueberry coffee cake (dairy-free) bakes up beautifully vegan and still holds a rich, soft bite with every forkful.