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Gluten Free & Grain-free Blueberry Coffee Cake Recipe

Brunch is a lovely way to entertain, especially for Easter. Typically, brunch is less expensive to host than serving the same amount of people at a dinner party. And what better way to enjoy a lovely spring day?

A brunch menu can really include any type of food you want – breakfast, lunch, sweet, savory – but it is best to include a combination.

If the idea of hosting a party earlier in the day makes you nervous, don’t fret. We have come up with ways to take out the stress and leave in the fun.

The trick to reducing stress is to be prepared. Prepare the food in advance, decorate and arrange flowers the day before, and set up food stations where people can serve themselves.

Another tip for easy parties is to combine dishes that you make with ones that can be assembled.

5 from 3 votes
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Print Recipe

Gluten Free & Grain-free Blueberry Coffee Cake Recipe

A brunch menu can really include any type of food you want – breakfast, lunch, sweet, savory – but it is best to include a combination. This coffee cake is perfect for including breakfast fare in your next brunch.
Prep Time15 mins
Cook Time1 hr
Cooling Time15 mins
Total Time1 hr 15 mins
Course: Breakfast, Dessert
Cuisine: American
Servings: 8 Servings
Calories: 449kcal
Author: Gluten Free & More


  • Gluten-free nonstick cooking spray
  • cups plus 1 tablespoon gluten-free finely ground almond flour divided
  • ½ teaspoon kosher or fine sea salt
  • ½ teaspoon baking soda
  • 6 large eggs
  • 1 cup unsweetened applesauce
  • ½ cup  honey
  • 2 teaspoons pure vanilla extract
  • 2 cups fresh blueberries
  • ¼ cup  coconut sugar
  • ½ teaspoon ground cinnamon
  • ½ cup sliced almonds


  • Spray a 9-inch springform pan with cooking spray. Line the bottom of the pan with parchment paper and lightly spray the paper. Preheat the oven to 350°F.
  • In a food processor, combine cups almond flour, salt, and baking soda and pulse a few times to combine. Add the eggs, applesauce, honey, and vanilla and process until smooth.
  • In a large mixing bowl, combine the blueberries with 1 tablespoon almond flour, tossing to coat. Pour the batter into the bowl and fold gently to stir the blueberries into the batter. Pour the mixture into the prepared pan.
  • In a small bowl, combine the coconut sugar, cinnamon, and sliced almonds. Sprinkle on top of the cake and bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean. (It is a good idea to start checking the cake after 45 minutes. If it is getting too dark on top, place a piece of foil loosely over the top while it finishes baking.) Let the cake cool in the pan for 15 minutes before serving.


Nutrition Facts
Gluten Free & Grain-free Blueberry Coffee Cake Recipe
Amount Per Serving
Calories 449 Calories from Fat 261
% Daily Value*
Fat 29g45%
Saturated Fat 2g10%
Cholesterol 122mg41%
Sodium 276mg12%
Potassium 151mg4%
Carbohydrates 38g13%
Fiber 6g24%
Sugar 25g28%
Protein 15g30%
Vitamin A 205IU4%
Vitamin C 3.9mg5%
Calcium 134mg13%
Iron 2.8mg16%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimer: All nutrition facts on Gluten Free & More are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
Have you tried this recipe? Give it a star rating and let us know your thoughts in the Ratings & Reviews section below.
Tags: Blueberries Cake Coffee Dairy Free Easter Gluten-Free Gluten-Free Recipes Magazine

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