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A slice of The Best Gluten Free Blueberry Vanilla Bean Coffee Cake

The Best Gluten Free Blueberry Vanilla Bean Coffee Cake


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  • Author: White Sparrow
  • Total Time: 55 minutes
  • Yield: 8 1x
  • Diet: Gluten Free

Ingredients

Scale
  • 6 tablespoons salted butter, melted
  • 3/4 cup brown sugar
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon vanilla bean paste (optional)
  • 2 eggs, room temperature
  • 1 lemon, zest
  • 2/3 cup unsweetened coconut cream
  • 1 1/2 cups gluten free flour blend
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 1/22 cups wild blueberries

Crumb Topping

  • 2 tablespoons salted butter, melted
  • 1/2 cup brown sugar
  • 1/2 cup gluten free flour blend
  • 1/2 teaspoon ground cinnamon

Instructions

  1. Preheat your oven to 350F. Grease a pie pan or similar 9 inch pan with cooking spray and set aside.
  2. Fold together the butter, brown sugar, vanilla, eggs and coconut cream, using a rubber spatula. Don’t over beat, just mix until everything is combine.
  3. Add in the remaining ingredients (but not the blueberries, yet) and fold together until you can’t see any of the flour.
  4. Fold in the blueberries and pour into your prepared pan.
  5. To make the crumb, combine all the ingredients in a small bowl until it looks like crumbs. Spread it evenly, out on top of the batter.
  6. Bake for 45-50 minutes or until the center is set. Remove from the oven and let cool completely on a wire rack.

Notes

If you are using frozen blueberries, thaw them out and pat them dry as much as you can. Mine were still slightly frozen but I patted them as dry as possible with paper towel.

Best to use wild or small blueberries in this recipe.

  • Prep Time: 10
  • Cook Time: 45
  • Category: baking
  • Method: oven
  • Cuisine: breakfast