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–+ servings
slice of blueberry coffee cake on a light blue plate with a fork on the side

Blueberry Coffee Cake (gluten-free, vegan, whole wheat, all-purpose flour options)

Author Erin Dooner
Course Breakfast
Cuisine American
Servings 12 pieces
Prep Time 25 minutes
Cook Time 35 minutes
Total Time 3 hours
Incredibly moist blueberry coffee cake that can be made vegan, gluten-free, whole wheat and with all-purpose flour.

Ingredients

For the streusel:

  • 3/4 cup (101 grams) flour see notes
  • 1/4 cup (50 grams) brown sugar
  • 1/8 teaspoon salt
  • 1/4 cup (56 grams) refined coconut oil should be firm and not melted

For the cake:

  • 1 1/2 cups (201 grams) flour see notes
  • 1/2 cup (50 grams) finely ground blanched almond flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3 1/2 tablespoons (49 grams) refined coconut oil should be firm and not melted
  • 1 cup (200 grams) granulated sugar or raw sugar
  • 1 1/2 teaspoons vanilla extract
  • 1 teaspoon water
  • 1/2 teaspoon almond extract
  • 1 egg made with egg replacer or 1 chia egg, you could use a regular large egg for a non-vegan version
  • 1 cup (240 ml) almond milk
  • 1 3/4 cups (271 grams) fresh blueberries rinsed and patted dry

Instructions

  • Preheat the oven to 350 °F (167 °C) and line an 8"x8" pan with a sheet of parchment paper.
  • Prepare the streusel. In a small bowl, mix together the flour, sugar and salt. Using a fork or your hands, add the coconut oil and mix until thoroughly combined with the dry mixture. Place in the refrigerator while you prepare the cake.
    3/4 cup (101 grams) flour, 1/4 cup (50 grams) brown sugar, 1/8 teaspoon salt, 1/4 cup (56 grams) refined coconut oil
  • In a medium mixing bowl, stir together the flour, almond flour, baking powder, baking soda and salt. Set aside.
    1 1/2 cups (201 grams) flour, 1/2 cup (50 grams) finely ground blanched almond flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt
  • In a large mixing bowl using an electric hand mixer, beat together the coconut oil, sugar, vanilla extract, water, and almond extract until well combined. Stir in the egg replacer until well combined.
    3 1/2 tablespoons (49 grams) refined coconut oil, 1 cup (200 grams) granulated sugar, 1 1/2 teaspoons vanilla extract, 1 teaspoon water, 1/2 teaspoon almond extract, 1 egg made with egg replacer
  • Fold in half of the dry mixture, then half of the almond milk. Fold in the remaining flour and then the remaining milk. Fold in the blueberries and pour the mixture into the prepared pan.
    1 cup (240 ml) almond milk, 1 3/4 cups (271 grams) fresh blueberries
  • Remove the streusel from the fridge. It'll feel very dry. Use your hands to mix it a few times and then sprinkle the streusel evenly over the top of the batter.
  • Bake for 28-35 minutes or until a toothpick inserted in the middle comes out dry. The whole wheat and all-purpose version will take closer to 28 minutes and the GF version took me 33 minutes.
  • Let the cake cool for 2 hours before serving. Letting it sit improves taste and it also gets moister as it sits.
  • Cover and store at room temperature for up to 3 days or refrigerate for up to 5.

Notes

  • For the streusel flour, you can use 3/4 cup (101 grams) gluten-free 1-to-1 baking flour or 3/4 cup (94 grams) all-purpose flour or white whole wheat flour.
  • For the cake flour, you can use 1 1/2 cups (201 grams) gluten-free 1-to-1 baking flour or 1 1/2 cups (188 grams) all-purpose flour or white whole wheat flour.
  • I used this gluten-free 1-to-1 baking flour. Make sure to use this for a GF version.
  • I didn't want any coconut taste, so I used refined coconut oil. If you use unrefined coconut oil, this cake will likely have some coconut taste to it.
  • I used this egg replacer.
  • To make a chia egg, mix together 1 tablespoon of ground chia seeds with 3 tablespoons of water. Let sit for about 5 minutes. Note that the chia egg version comes out denser than the version made with egg replacer, which I highly recommend.
  • The nutrition information provided is calculated as a courtesy and is only an estimate. I am not a licensed nutritionist or dietitian. For the most accurate nutritional data, consult a professional or use your preferred calculator.

Nutrition

Calories: 288kcalCarbohydrates: 43gProtein: 4gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1gTrans Fat: 0.002gCholesterol: 14mgSodium: 237mgPotassium: 54mgFiber: 2gSugar: 24gVitamin A: 31IUVitamin C: 2mgCalcium: 65mgIron: 1mgNet Carbs: 41
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