This gluten-free blueberry coffee cake has everything you love about a classic bakery-style coffee cake—a soft, tender crumb, juicy blueberries, and a buttery almond streusel topping. Finished with a light lemon glaze, it’s the kind of recipe that feels both comforting and refined, with layers of texture and flavor in every bite. The combination of sweet blueberries, nutty almonds, and bright lemon creates a beautifully balanced cake that’s simple enough for everyday baking yet elegant enough to serve for brunch or special gatherings.

With its moist texture and crisp golden streusel, this coffee cake pairs perfectly with a cup of coffee or tea and stays soft for days thanks to the combination of butter, oil, and sour cream in the batter. Whether you’re baking it for a slow weekend morning, a spring brunch, or simply as an everyday treat to keep on the counter, this gluten-free blueberry almond coffee cake is a recipe you’ll find yourself coming back to again and again.

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Why You’ll Love This Recipe

Made with simple, gluten-free pantry staples
No complicated ingredients or specialty techniques required.

Soft and moist for days
The combination of butter, oil, and sour cream keeps the cake tender long after baking.

Perfectly balanced texture
The soft cake and crisp almond oat streusel create the perfect contrast in every bite.

Easy to make ahead
This coffee cake stores beautifully, making it perfect for brunches, holidays, or weekend baking.

Elegant enough for entertaining, simple enough for everyday baking
A bakery-style coffee cake that feels special without being overly complicated.

A gluten-free recipe that doesn’t feel gluten-free
With the right flour blend and technique, this cake has the same soft, tender texture as a traditional coffee cake.

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Ingredient Notes

Gluten-Free 1:1 Flour
Use a high-quality gluten-free 1:1 baking flour that contains xanthan gum, such as Bob’s Red Mill or King Arthur.

Almond Flour
Finely ground almond flour adds moisture and a subtle richness to the cake. Be sure to use almond flour rather than almond meal for the best texture.

Granulated Sugar
Provides sweetness and structure while helping create a soft, tender crumb.

Butter + Oil
A combination of butter and oil gives you the best of both worlds—rich flavor from the butter and lasting moisture from the oil.

Eggs
Eggs provide structure and stability to the cake. Make sure they are at room temperature so they incorporate smoothly into the batter.

Sour Cream
Sour cream is key to creating a soft, tender crumb. It adds moisture and richness while helping balance the sweetness of the cake.

Vanilla + Almond Extract
Vanilla adds warmth, while almond extract enhances the nutty flavor and complements both the almonds and blueberries.

Blueberries
Fresh blueberries work best in this recipe. Tossing them in a small amount of flour helps prevent them from sinking and keeps them evenly distributed throughout the cake.

Almond Oat Streusel
A buttery mixture of oats, sliced almonds, and brown sugar that adds a crisp, golden topping and a subtle crunch that contrasts beautifully with the soft cake.

Lemon Glaze
A simple glaze made with powdered sugar and fresh lemon juice that adds a light, bright finish and balances the richness of the streusel.

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How to Make Blueberry Almond Coffee Cake

See the recipe card below for the full ingredient list, measurements, and detailed instructions.

Step 1: Make the almond oat streusel
In a medium bowl, whisk together the gluten-free 1:1 flour, almond flour, granulated sugar, brown sugar, and salt. Pour in the melted butter and vanilla extract, then stir until the mixture forms moist, buttery crumbs. Add the oats and sliced almonds and mix until evenly incorporated. Refrigerate the streusel while you prepare the cake batter.

Step 2: Prepare the dry ingredients
Reserve 1 tablespoon of the gluten-free 1:1 flour to toss with the blueberries. In a medium bowl, whisk together the remaining gluten-free flour, almond flour, baking powder, baking soda, and salt.

Step 3: Coat the blueberries
Toss the blueberries with the reserved tablespoon of flour until lightly coated.

Step 4: Mix the cake batter
In a large mixing bowl, beat the butter and sugar together until light and fluffy. Add the eggs one at a time, then slowly stream in the oil. Mix in the sour cream, vanilla extract, and almond extract. Add the dry ingredients in two additions, mixing on low speed until just combined after each addition.

Step 5: Fold in the blueberries
Gently fold the flour-coated blueberries into the batter with a rubber spatula, being careful not to overmix or crush the berries.

Step 6: Assemble and bake the cake
Spread the batter evenly into the prepared springform pan. Sprinkle the chilled almond oat streusel over the top in an even layer, breaking up any large pieces as needed. Bake the cake until the streusel is golden and a toothpick inserted into the center comes out clean or with a few moist crumbs. Let the cake cool before removing it from the pan.

Step 7: Prepare the lemon glaze
Whisk together the powdered sugar, lemon juice, and milk until a smooth, spoonable consistency is reached.

Step 8: Glaze and serve the cake
Drizzle the glaze over the cooled cake, slice, and enjoy!

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Recipe Tips

Use room temperature ingredients
Room temperature butter, eggs, and sour cream will mix more evenly and help create a smoother batter.

Cream the butter and sugar properly
Beating the butter and sugar until light and fluffy helps incorporate air into the batter, which contributes to a softer, lighter texture.

Avoid overmixing the batter
Once the dry ingredients are added, mix just until combined. Overmixing can lead to a denser texture in gluten-free cakes.

Toss the blueberries in flour
This simple step helps keep the blueberries evenly distributed throughout the cake.

Chill the streusel
Keeping the streusel cold helps it hold its shape and creates a more defined, crumbly topping as the cake bakes.

Check for doneness in the center
Because of the moisture from the blueberries, it’s important to test the center of the cake. A toothpick should come out clean or with a few moist crumbs.

Tent with foil if needed
If the streusel begins to brown too quickly, loosely tent the cake with foil during the second half of baking.

Let the cake cool before glazing
Allowing the cake to cool helps the glaze set properly and prevents it from melting into the cake.

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Storage & Freezing

Room Temperature
Store the coffee cake loosely covered at room temperature for up to 2 days. Keeping it lightly covered helps prevent the streusel from becoming too soft while maintaining the cake’s moisture.

Refrigeration
For longer storage, cover the cake and refrigerate for up to 4 days. Allow slices to come to room temperature before serving, or warm slightly to refresh the texture.

Freezing
To freeze, wrap individual slices or the whole (unglazed) cake tightly in plastic wrap, then place in an airtight container or freezer bag. Freeze for up to 2 months. Thaw overnight in the refrigerator or at room temperature before serving.

To Serve After Freezing
For the best texture, bring the cake to room temperature and warm slightly if desired. Add the lemon glaze just before serving for the freshest finish.

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Frequently Asked Questions

Can I use frozen blueberries?
Yes, frozen blueberries can be used. Do not thaw them before adding to the batter, and toss them in flour just as you would fresh blueberries. You may need to add a few extra minutes to the bake time.

Can I make this coffee cake ahead of time?
Yes, this cake can be made a day in advance. Store it covered at room temperature, and add the glaze just before serving for the best texture and appearance.

Can I skip the almond extract?
Yes, the almond extract can be omitted if preferred. The cake will still be delicious, though the almond flavor will be more subtle.

What pan can I use if I don’t have a springform pan?
A 9-inch round cake pan can be used as an alternative. Be sure to line it well with parchment paper for easy removal.

How do I know when the coffee cake is done?
The cake is done when the center is set and a toothpick inserted comes out clean or with a few moist crumbs. The streusel should be lightly golden.

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Photography by Creating Kaitlin

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