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Gluten Free Lemon Cake

Gluten-free Blueberry Coffee Cake (AKA Blueberry Boy Bait)

Alison Needham
This delicious gluten free blueberry coffee cake is light and fluff, studded throughout with plump, juicy blueberries and topped with a cinnamon-sugar crumb.
Prep Time 10 mins
Cook Time 50 mins
Total Time 1 hr
Course Breakfast
Cuisine American
Servings 8 people
Calories 307 kcal


  • 9x13 pan




  • Preheat oven to 350 degrees. Grease a 9x13 inch baking dish with butter or gluten-free cooking spray.
  • Mix 2 cups of flour, baking powder, sea salt and xanthan gum in a medium bowl with a whisk and set aside.
  • Beat the butter with the brown sugar and granulated sugar until light and fluffy. Add the eggs and beat until smooth.
  • Beat in half of the flour mixture until smooth, add the milk and the rest of the flour and beat until evenly incorporated.
  • Toss ½ cup of the blueberries with the remaining teaspoon of flour and gently fold into the batter. Spread into the prepared baking dish.
  • Mix the topping ingredients together and distribute evenly over the top of the batter.
  • Bake for 45-50 minutes or until a toothpick inserted into the middle of the cake comes out clean.


Serving: 1sliceCalories: 307kcalCarbohydrates: 66gProtein: 6gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 65mgSodium: 500mgPotassium: 107mgFiber: 4gSugar: 43gVitamin A: 155IUVitamin C: 2mgCalcium: 173mgIron: 2mg
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