This Gluten Free Blueberry Crumble Coffee Cake is such a classic recipe to have on hand. This blueberry coffee cake is just so tasty, the texture is great and it’s perfect for an afternoon snack or as a dessert. It pairs amazingly with a cup of hot coffee or tea, and the flavours of cinnamon and blueberry are fantastic.
If you love anything with crumble, try these Rhubarb Crumble Muffins, and if you’re looking for another tasty gluten free brunch option, check out The Best Double Chocolate Banana Bread.
Why you’ll love this Gluten Free Blueberry Crumble Coffee Cake
This simple crumble coffee cake can be made ahead of time, and holds up perfectly. This delicious crumble cake is perfectly sweet and makes the perfect addition as a dessert. You can even offer it up on a brunch menu! The batter for this blueberry cake is made in one bowl. Two bowls including the crumble, which means less dishes. And we all love less dishes.
Ingredients needed for this blueberry crumble cake!
- Flour – I used Bobs Red Mill gluten free flour for this recipe. If you don’t need it gluten free, you can use regular all purpose flour.
- Sugar – White sugar is used in this recipe.
- Egg – One large egg is needed in this blueberry crumble cake.
- Milk – 1/2 cup of milk is used in this recipe.
- Butter – The butter in this recipe needs to be melted.
- Baking Powder – Make sure your baking powder is gluten free.
- Salt – 1/2 tsp of sea salt.
- Vanilla – You can use vanilla extract or vanilla bean paste.
- Blueberries – Use fresh blueberries if possible for this recipe. Frozen ones will turn the batter purple.
Ingredients for the Crumble topping!
- Flour – 1/2 cup is needed for the crumble.
- Oats – Quick or rolled oats will work fine here.
- Brown Sugar – Brown sugar adds the perfect flavour.
- Butter – Cold butter is needed for this recipe.
- Cinnamon – I use a whole tablespoon of cinnamon here, but use less if you don’t love cinnamon as much as I do.
How to make this Gluten Free Blueberry Crumble Coffee Cake!
In a large bowl, mix together all of the crumble ingredients until it’s super crumbly. You can do this with a pastry cutter or fork and a large bowl, or you can also use a food processor. Once the crumble mixture is mixed well, place it in the fridge to keep the butter cool. Cold butter will make the crisp that much crisper!
Preheat the oven to 375° and line an 8×8 cake pan with parchment paper.
In a large bowl, whisk together the melted butter and sugar until well combined and then add in the milk, egg and vanilla and mix until everything is combined.
Now add in the flour, baking powder, and salt and mix until the everything is mixed well, but don’t over mix the cake. Add in the blueberries and fold them in. Pour the batter into the cake pan and spread it out using a spatula. Now top evenly with the crumble mixture from the fridge and then place it in the oven and bake for 24-30 minutes.
Once the cake is fully cooked (toothpick should come out clean) let it set for about 10 minutes and then transfer it to a wire rack to cool completely.
Slice it up and enjoy!
How to customize this Gluten Free Blueberry Coffee Cake!
This cake is perfect just as it is, but if you don’t have any blueberries on hand, you can add in different fruit! Add in blackberries, cranberries, or even raspberries for a tasty berry cake! If you don’t love cinnamon, this easy crumble cake can be made without it! And if you don’t need to make it gluten free, substituting the flour for regular all purpose flour will work just fine!
How to store this simple gluten free coffee cake?
If you have any cake left, this crumble coffee cake hold up well in an air tight container for 3 days. The crumble will be a bit softer due to the moisture that comes off of the cake, but it’s still very delicious!
Gluten Free Blueberry Crumble Coffee Cake
Ingredients
Cake Ingredients
- 1.5 cups gluten free all purpose flour
- 3/4 cups sugar
- 1 large egg
- 1/2 cup milk
- 1/3 cup butter melted
- 2.5 tsp baking powder
- 1/2 tsp salt
- 1 cup fresh blueberries
- 1 tsp vanilla
Crumble Topping
- 1/2 cup gluten free all purpose flour
- 1/4 cup gluten free oats
- 1/2 cup brown sugar packed
- 1/4 cup butter cold
- 1 tbsp cinnamon
Instructions
Crumble Topping
- Mix together the crumble topping in a bowl using a pastry cutter or a fork. You can also use a food processor. Mix together until the mixture resembles corse crumbs, and then place the mixture in the fridge until needed.
For The Cake
- Preheat the oven to 375° and line an 8×8 pan with parchment paper.
- In a large bowl, whisk the melted butter and sugar together, and then add in the milk, egg and vanilla. Mix until well combined.
- Add the flour, baking powder and salt to the bowl and mix until just combined.
- Fold in the fresh blueberries and pour the batter into the baking dish. Spread the batter out evenly and then top with the cold crumble. Spread the crumble out all over the cake as evenly as possible.
- Bake the cake for 25-30 minutes or until a toothpick comes out clean.
- When the cake is done, let it cool for 10-15 minutes and then transfer it out of the pan onto a cooling rack.
Notes
- This gluten free blueberry crumble coffee cake can be made with regular flour if you don’t need it gluten free.
- If you don’t love cinnamon, use less of it.
- The cake can be made in a round or square pan.
- The cold crumble is important so that is crisps up nicely. If the butter is warm, it will spread out more.