Topped with a crunchy oatmeal crumble and filled with a thick layer of wild blueberries, this cake will knock your socks off with how quick and easy this comes together.
Serendipity is one of my favorite words. Not just because it’s fun to say but because of what it means: the occurrence or development of events by chance in a happy way. Basically, it means a happy accident.
This blueberry coffee cake happens to be quite the happy accident.
Free From: wheat, gluten, dairy, casein, eggs, soy, peanuts, tree nuts, coconut, fish, shellfish, crustaceans, mollusks, celery, corn, sesame, mustard, lupin, sulfites, and more
What started out as a desire to make muffins quickly fell apart when I realized not only was I out of muffin liners, but I was out of cooking spray as well. But I had a craving for something sweet and filled with blueberries. So, this cake was invented on the spot and it is heckin’ delicious.
I used a box mix of blueberry muffins as the base and jazzed it up with some sour cream and a splash of lemon juice. Since coffee cake is ALWAYS better with a crumbly topping, I combined a bit of my all purpose gluten free flour with some oats, brown sugar, and vanilla to make a topping that would be crunchy and sweet at the same time. Finally, since cake is also better with frosting, I made a simple sugar frosting to drizzle on top.
If you love blueberry muffins, I promise you will LOVE this cake!
Making a Blueberry Coffee Cake
Like I mentioned, this cake started off as a box of blueberry muffin mix. If you’re gluten free, make sure that you are using a brand you trust! You could also use a yellow cake mix to make this cake – both would work equally well. Just note that if you use a yellow cake mix you will need more blueberries since your mix will come with none.
Mix together your wet ingredients and add your dry. Start to mix well and add your sour cream about half way through mixing. This ensures that you have a good distribution of sour cream throughout the cake.
This is made in a 8×8 glass baking pan that I prepared with butter to make sure it wouldn’t stick. That makes it the perfect size so you and your family can have a few pieces in the morning and have a yummy snack throughout the day, haha.
Some blueberry cakes are made with fresh/frozen blueberries and others are made with preserves. Honestly, I think it’s just a personal preference. I personally enjoy having the full blueberry in my cake so I get all the fiber and nutrition out of the blueberry, however, you or your kiddos might not like the fruit chunks and want a smoother cake from the preserves! The awesome thing about baking from home is that you get to personalize it to suit your tastes and preferences.
Allergy Variations for a Blueberry Coffee Cake
This recipe is super allergy friendly. First, you can remove the gluten by simply purchasing a gluten free mix. Easy peasy.
For replacing the dairy for a non-dairy cake, swap out the milk for an equal amount of your favorite non-dairy milk. I find that soy, oat, and almond work best in baked goods. The butter is similar, simply melt an equal amount of the non-dairy butter you have on hand. Earth Balance sticks are my go-to for non-dairy baking.
To replace the sour cream for a non-dairy version use yogurt! An equal amount of your favorite non-dairy yogurt (preferably plain or vanilla flavor, but you could get wild and go for a peach yogurt!).
Can this be made egg free? While I haven’t tried this cake egg free (yet) I think you could replace the 3 eggs with 2 flax eggs and an extra teaspoon of baking powder added to the mix. When I try this next, I will let you know! Or if you make it egg free, let me know so I can add your suggestions to this recipe.
How to Store your Blueberry Coffee Cake
If you manage to not eat this blueberry cake in one go, you can store your cake in an airtight container and place it in the fridge for up to 3 days. This cake also freezes fantastically, again wrap it up in plastic wrap and then a freezer safe container, and it will keep for up to three months! Just make sure to defrost it before trying to cut into it.
Treat yourself to this delicious gluten free and dairy free blueberry coffee cake today!
- 1 box blueberry muffin mix or yellow cake mix
- 3 eggs or 2 flax eggs plus 1 tsp baking powder
- ¾ cup milk (non-dairy)
- ½ cup butter, melted (non-dairy)
- ½ cup sour cream or non-dairy yogurt
- ½ cup wild blueberries extra, making 1 cup total
- ½ tbsp lemon juice
- ¼ cup butter, melted (non-dairy)
- ½ cup gluten free oats
- ¼ cup brown sugar
- 2 tbsp white rice flour
- 2 tbsp brown rice flour
- 1 tbsp tapioca flour
- ½ cup powdered sugar
- 2 tbsp water
- Preheat your oven to 375°F / 190°C. Prepare an 8x8 glass baking tray and grease with butter or oil. Set aside. Rinse and drain blueberries. Set aside.
- In a large mixing bowl, combine your wet ingredients: eggs, milk, butter, and lemon juice. Mix well. Add your package of muffin mix as well as your sour cream (or non-dairy yogurt). Mix well. Your batter should be quite fluffy and smooth looking.
- Pour half of your batter into the prepared baking tray and evenly coat the bottom. Top this layer with your blueberries, either fresh or frozen. Now pour the other half of your batter on top. If you have some parts that have a little more batter than the others, take the back of a spoon and dip it in water to easily spread the cake batter around in the pan without disturbing the blueberries. Set aside while you make the topping.
- In a small mixing bowl combine your melted butter, oats, brown sugar, rice flours, and tapioca flour. Your mixture should resemble wet sand. Sprinkle this on top of your cake in a healthy layer.
- Bake your blueberry coffee cake in the oven for 30 minutes. Remove from the oven, cover with tin foil, and return to the oven for an additional 25-30 minutes. The covering helps the middle of the cake to cook without burning the edges. But if some burning occurs, don't worry. You can always trim the edges off.
- When a toothpick inserted into the middle comes out clean, remove the cake from the oven and let it rest, still covered, for 15 minutes. Remove the cover and let rest completely until cool. Frost only when the cake is cool. Enjoy!