Blueberry Coffee Cake
This is a super moist sour cream coffee cake that’s full of gorgeous berries. It’s the perfect change-up from a traditional coffee cake!
Blueberry Coffee Cake
Servings: 12 servings
Calories: 497kcal
Ingredients
For the Coffee Cake:
- 3 cups plus 1 tablespoon gluten-free all-purpose flour - divided
- ½ teaspoon ground cinnamon
- ¼ cup light brown sugar - packed
- 1½ teaspoons xanthan gum
- 1½ teaspoons baking powder
- ¾ teaspoon baking soda
- ¼ teaspoon kosher or fine sea salt
- ¾ cup unsalted butter - softened
- 1½ cups granulated sugar
- 1 teaspoon pure vanilla extract
- 2 teaspoons pure almond extract
- 4 large eggs - room temperature
- 1 cup sour cream (light is fine)
- 2 cups fresh blueberries
For the Glaze:
- 1 cup powdered sugar
- ½ teaspoon ground cinnamon
- 1 teaspoon pure vanilla extract
- 1 tablespoon milk
Instructions
- Preheat the oven to 350°F and generously spray a Bundt pan with gluten-free nonstick cooking spray.
- In a small bowl, combine 1 tablespoon flour with the cinnamon and brown sugar. Set aside.
- In a medium bowl, sift together 3 cups flour with the xanthan gum, baking powder, baking soda, and salt. Set aside.
- Cream together the butter and granulated sugar in the bowl of a stand mixer fitted with the paddle attachment. Beat in vanilla extract, almond extract, and add eggs one at a time, beating after each addition.
- Mix in a third of the flour mixture followed by half the sour cream. Mix in another third of the flour mixture until combined and then the other half of the sour cream. Mix in the remaining flour mixture until combined.
- Add a third of the batter to the prepared Bundt pan and spread evenly over the bottom. Evenly sprinkle the batter with half the brown sugar mixture and 1 cup of the blueberries. Add another third of the batter and gently spread evenly around the pan over the blueberries. Evenly spread the rest of the brown sugar mixture and blueberries over the batter. Spread the remaining batter over the blueberries.
- Bake for 1 hour or until a cake tester or toothpick comes out clean.
- Cool in the pan on a wire rack for 30 minutes, then remove from the pan and cool completely on the wire rack.
- To make the glaze, stir together the powdered sugar, cinnamon, vanilla extract, and milk in a small bowl. Drizzle the glaze over the coffee cake and let it set before serving. Store the coffee cake, covered, at room temperature for up to 3 days.
Nutrition
Nutrition Facts
Blueberry Coffee Cake
Amount Per Serving
Calories 497
Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 9g45%
Cholesterol 92mg31%
Sodium 102mg4%
Potassium 89mg3%
Carbohydrates 83g28%
Fiber 6g24%
Sugar 44g49%
Protein 8g16%
Vitamin A 510IU10%
Vitamin C 3mg4%
Calcium 109mg11%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
This Gluten Free Blueberry Coffee Cake recipe can also be found on What The Fork Food Blog.
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.
I have made this recipe twice. I am the only one in the family who can’t eat gluten. The second time I made it was for my daughter, grandchildren and great grandchildren who were having a family brunch. Everyone loved it ! First time I made it I used the metric measurements; second time I used cups, etc. The only difference was that the second cake was higher.
Great recipe. It is a “keeper”.