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Gluten Free Blueberry Coffee Cake (Soft, Moist, and Made to Be Shared)
Isla Marie

Gluten Free Blueberry Coffee Cake

A soft, moist coffee cake made with juicy blueberries and a tender gluten-free crumb. Lightly sweet and well-balanced, it works equally well for breakfast or an afternoon snack.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 9
Course: Breakfast, Dessert, Gluten Free
Cuisine: American
Calories: 290
Ingredients Equipment Method Video Notes

Ingredients
  

  • 2 cups gluten-free all-purpose flour with xanthan gum
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • ½ cup unsalted butter softened
  • ¾ cup granulated sugar
  • 2 large eggs
  • ¾ cup sour cream or Greek yogurt
  • 1 teaspoon vanilla extract
  • 1½ cups blueberries fresh or frozen
  • 1 tablespoon cornstarch

Equipment

  • Mixing bowls
  • Electric mixer or whisk
  • Measuring cups and spoons
  • 8×8-inch baking pan
  • Parchment paper or nonstick spray

Method
 

Step 1. Prep the Pan and Oven
  1. Preheat oven to 350°F. Grease or line an 8×8-inch baking pan with parchment paper.
Step 2. Mix Dry Ingredients
  1. In a bowl, whisk together gluten-free flour, baking powder, and salt.
Step 3. Cream Butter and Sugar
  1. In a separate bowl, beat butter and sugar until smooth and light.
Step 4. Add Eggs and Vanilla
  1. Mix in eggs one at a time, then add vanilla extract until fully combined.
Step 5. Add Sour Cream
  1. Stir in sour cream until the batter is smooth and cohesive.
Step 6. Combine Batter
  1. Add dry ingredients to the wet mixture and mix gently just until combined.
Step 7. Fold in Blueberries
  1. Toss blueberries with cornstarch, then gently fold into the batter.
Step 8. Bake
  1. Spread batter evenly in the pan. Bake for 40–45 minutes, until a toothpick inserted in the center comes out clean.
Step 9. Cool and Slice
  1. Cool in the pan before slicing and serving.

Video

Notes

  • Use a flour blend with xanthan gum to prevent crumbling.
  • Do not overmix once flour is added.
  • Frozen blueberries should be added straight from the freezer.
  • Cake firms up as it cools, so avoid overbaking.