Because it’s Monday. Because it’s just about summertime. Because we like fruit with our breakfast. Because we’re grown and we can do what we want… we get to drink lots of coffee and eat lots of cake for breakfast.
Blueberries, oats, and pure maple syrup make anything breakfast so… CAKE it is!
I’ve been experimenting a lot with gluten-free baking lately. I’m sure you’ve noticed. It’s possible you have a question mark in your mind about it. Well… I want to learn how to bake without wheat. Baking is such a science and I know how wheat flour interacts with leavening and liquid. Gluten-free flours are a whole different science. I want to know that I can still make fluffy cakes and flakey biscuits in the absence of wheat. So far I’ve had some major fails and happy triumphs. This is one of the triumphs.
Eventually I’m going to try making my own gluten-free flour blend to use in my kitchen but I’m still getting my footing. Right now I use King Arthur Flour’s Gluten-Free Flour and I’m going to give Gluten-Free Girl and the Chef’s All-Purpose Flour Blend. They know what’s what!
If you’re hoping for more gluten-FULL coffee cake recipes, here’s your jam:
• Sour Cream Coffee Cake with Brown Butter Glaze. A recipe from my cookbook Homemade Decadence.
• Pear Crumble Coffee Cake. You might not be in the mood for pears, but I think strawberries would also be mega!
• Coffee Coffee Cake Muffins. I mean… let’s make our cake taste like coffee!
• Brown Butter Blueberry Muffins. These really are THE BEST!
There’s a real happiness in creaming butter and sugar and adding eggs. It’s a sign of a right future.
For extra flavoring, vanilla extract and a good dose of maple syrup.
I use a hand mixer to cream the sugar and beat in the eggs and flavoring. When it comes to stirring in the dry ingredients, I like to use a spatula. It helps me be more gentle with the batter and doing things by hand helps me get into the bottom edges of the bowl to ensure everything is evenly mixed.
Fresh blueberries because it’s summer and we can!
The batter will be smooth and rather thick. Not pourable. Definitely spoonable. Stud the top with blueberries before the crumble goes to topping.
I added oats to my topping. Gluten-free. Last minute baker’s decision.
Just begging for the oven.
Golden brown with bubbling blueberries. I mean… what a world. It’s a good one.
Because enough doesn’t always seems like enough, I served this breakfast cake warm with a hearty drizzle of maple syrup. Make it rain. Make it rain maple syrup.
This coffee cake, though gluten-free, is light and fluffy. It’s spongy and moist and studded with fruit. Basically, it’s exactly what you want it to be. This recipe is adapted from this recipe here… if you’re interested in an alternate topping.
PrintGluten-Free Lemon Blueberry Coffee Cake
- Prep Time: 20
- Cook Time: 45
- Total Time: 1 hour 5 minutes
Ingredients
For the Cake
- 2 1/2 cups all-purpose gluten-free flour
- 1 teaspoon xanthan gum
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup unsalted butter, at room temperature
- 1 heaping tablespoon lemon zest
- 2 teaspoons pure vanilla extract
- 3 tablespoons pure maple syrup, plus 3 tablespoons more for topping
- 2 large eggs
- 1 1/2 cups buttermilk
- 1 cup fresh blueberries
For the Topping
- 1/2 cup all-purpose gluten-free flour
- 3 tablespoons unsalted butter, cold and cut into cubes
- 3 tablespoons granulated sugar
- 3 tablespoons old-fashioned oats
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- pinch of salt
Instructions
- Place a rack in the upper third of the oven and preheat oven to 350 degrees F. Grease and flour a 9-inch square baking pan and set aside.
- In a medium bowl, whisk together flour, xanthan gum, baking powder, baking soda, cinnamon, and salt. Set aside.
- In the bowl of an electric stand mixer fitted with a paddle attachment (or you could use a large bowl and a set of hand beaters) beat together sugar, butter, and lemon zest until light and fluffy, about 3 to 5 minutes. Beat in the vanilla extract and maple syrup.
- Beat in the eggs, one egg at a time, beating for 1 minute between each addition.
- Stop the mixer and remove the bowl from the stand. Add the dry ingredients, all at once, to the butter mixture. Use a rubber spatula to fold a few strokes. Add the buttermilk and fold until just combined. Be sure to scrape the bottom of the bowl well to evenly mix the batter.
- Add the blueberries (reserving a small handful for topping) and fold to combine.
- Spoon the batter into the prepared pan and smooth the top with a spatula. Sprinkle on the remaining blueberries
- To make the crumble, in a small bowl combine all of the ingredients and use your fingers to break up the bitter bits into the mixture. Some of the butter will be the size of small peas, others the size of oat flakes.
- Sprinkle the topping over the cake and place in the oven. Bake for 40 to 45 minutes or until a skewer inserted in the center of the cake comes out clean or with just a few moist crumbs. Allow the cake to cool for 30 minutes before serving.
- Drizzle with maple syrup before serving.
- Cake will last, well wrapped at room temperature, for 3 days.
Shellie Andrews
I know this is an old post, but I was looking for something gluten-free and blueberry-y for a good friend. I came across this and made it last weekend. It was so good! I omitted the topping and just used coarse sugar instead. If I hadn’t told people the difference, they never would have known it was gluten-free.
Ashley
Could I leave out the xanthum gum? Or replace it with something else?
Nancy
I made my first attempt at baking gluten free – the result was pretty good. I had to make an adjustment to your recipe though because I also had to make it without milk. The recipe called for 1 1/2 c buttermilk and I used almond milk instead but not the full amount – probably only 3/4c. It also needed to bake longer.
Do you have any recommendations for other substitutes for the buttermilk?
Thank you!
Nancy
Catherine
I just made this and WOW! So good! Just wanted to say that I used 1 cup white rice flour, 2/3 cup oat flour, 1/2 cup tapioca flour, and 1/3 cup ground flaxseed meal and the cake part is so fluffy and awesome! No graininess. I also threw in 2 egg yolks left over from previous baking. I did end up with enough to fill a 9×13, I don’t know how!
joythebaker
That sounds Amazing! I like what you are doing!
plasterers bristol
yummy this cake is delicious, nice with a big pot of tea, thanks for sharing.
Simon
reddyrnot1985
Thank you for this recipe!I have always wanted to make one of your delicious treats but have a tricky stomach, so I just look at the pictures and dream. However, I recently wed my PTFH (Precious Treasure From Heaven) and I made this for him! He said it was awesome! I subbed 3/4 cup sour cream and 3/4 cup half and half for the buttermilk because that was all we had on hand. Also we do not have baking powder right now so I simply upped the baking soda to 1 tsp and crossed my fingers, it seems to have worked! Thanks!!!
Sina
Made this yesterday for a gluten-intolerant friend and his family and it was a big hit! Everybody kept saying: “So this is really gluten-free? Really??” The taste of spices, lemon and blueberries is a great combination! It’s a great recipe and I will definitely make it again!
I recommend making the topping at first and keeping it cool (in the fridge) while assembling the batter. Gluten-free fluor tends to stick everywhere except to itself – at least the one I used (Schär) did. In the cold fridge the butter sets again, the mixture stays more crumb-like and is easier to handle when decorating the cake.
Also, I left the oats out because it is still not sure wether they are ok within a gluten-free diet. Highly-guten-intolerant people usually skip them. As far as I know the oat has to be grown and processed in absolutely gluten-free areas and factorys to really be “gluten-free” and such conditions are rare. Here in Germany there are a few oat-products that guarantee to be gluten-free but the average oat is grown on farms and processed in mills where other grains are grown and processed as well and this oats will contain gluten.
Thanks for this wonderful cake! Sina
Ellen
I love this recipe and I have another one in the oven now for a pitch-in! One small change that I make: I rarely, if ever, buy buttermilk. I used the juice from the lemon (that I needed for the zest) to make buttermilk for the recipe, and it adds just a bit more lemon into the cake. :)
Isa
These were light and moist – everyone loved them, but was none the wiser they were gluten free! Well done!
Season Jackson
Joy, I have all of your books, and LOVE them. My family is gluten sensitive. I just made this last night for everyone to have for breakfast this morning. I have a 2 year old, 5 year old and a husband…who…well…I’ll leave my comment on his “age” off of the web…it was so delicious! My husband had to ask to be sure it was gluten free!
Gwen Watson
Being able to use fresh blueberries is one of the glories of summer! This recipe for blueberry coffee cake is not only delicious, but it’s also gluten free! For a change of pace, I sometimes like to mix in a few raspberries.
Margaret
I will definitely try this recipe! i just want you to know how appreciative I am of your GF recipes- I have cut out Gluten for the past few months to see if my migraines improve. I am actually feeling a lot better and finding recipes like these makes this diet much more tolerable! thanks!
Lindsey
I’m going to be honest–I don’t like lemon desserts. And yet this looks so amazing I want to make it immediately. Maybe it’ll turn me into a lemon dessert lemon? I’ll just have to try it and see.
Lindsey | Finding Balance in Life
Cavs
Thank you for sharing this. Delicious.
Tim
Even someone who has never done this. from the way you have done your recipe, the way you explain it. Its so deliciously presented. I just love the pictures.
Sara McCarney
I’m excited to try you gluten free recipes. While you’re experimenting, I’d definitely recommend America’s Test Kitchen gf cookbook. Their mix is really great!
Sue
You should try Better Batter! It’s great gluten free flour!!
Pippy
Thank you so much for your GF recipes! I’ve learned to convert, thanks to GF Girl and the chef, but who doesn’t love a sure thing? ;-)
voluntownhousewife
WOW this looks great! I can’t wait to try it. The oats on the top are a great addition!!
alifewellconsumed
Yum! These would be great for a picnic or potluck this summer!
Leslie
http://alifewellconsumed.com
lauren
this looks fantastic, although I’d be interested if, in all of your experimentation, you are able to find a way to eliminate the xantham gum from your recipe. while gluten-free is in vogue, I’m allergic to xantham gum (it’s more common than you might think. in the allergy’s mild form, people get a headache from eating too many altoids, for instance). have you considered a replacement for that ingredient? thanks!
dc
I can’t get to your newest post…it looks amazing! Turkey sammie yay! The beer in the background tho’ soo good nothing like a spotted cow or perhaps totally naked! *grin* Thanks for sharing !
Trang Do
Looks Yummy!! I will try it in this weekend!!
Hugs,
Love from http://www.trangscorner.com {a lifestyle, fashion, beauty, and food blog}
Christy
Thank you again for another wonderful gluten free recipe. Learning to bake gluten free is challenging and this is great encouragement.
Paris Gluten Free
Thanks for the recipe, it really looks yummy, can’t wait to bake it too !
s
joy, i always bake gf and have used a lot of your recipes. usually, starting with the same amounts of the flour blend i make works pretty well – 2 c. rice or sorghum flour, 2/3 c. potato starch, 1/3 c. tapioca starch, 1 tsp. xanthan gum. you have to be careful about too much rice & arsenic though…why i go with sorghum usually.
coconut flour & almond flour are also a good mix. coconut soaks up a LOT of liquid though so adjustment is needed there.
excited for more gf experimentation!
Elle Bloggs (@ElleBloggs)
Cake for breakfast?! I think I’ve gone to heaven…looks delicious as ever Joy!
http://www.ellebloggs.com
automatyka_domowa
Awesome ide! Must be delicious.
teffysperkst
Yep baking with gluten free flours is definitely a hit-and-miss for me too. I’ve never used a pre-made gf flour blend, so I’m always trying to play around with the ones I have to see which works best. Finding the balance is always the hardest part for me, as I don’t want something that’s either too gummy or too crumbly.
I swear though, when I do get it right, fireworks happen in the house! Pure happiness!
Sue Ellis
My own GF flour recipe (which many people have not been able to tell is GF):
250 g corn/maize flour
500 g brown rice flour
250 g besan/chickpea flour
250 g soy flour
500 g potato flour
500 g arrowroot/tapioca flour
For self-raising flour add:
62 g baking powder (GF)
21 g salt
20 ml xanthan gum
this can replace wheat flour on a 1 to 1 basis but mixes will be a little wetter, this is normal.
Sheree morris
Hi Joy! It’s great to see you’re experimenting more with gluten free baking- it’s exciting and challenging. However, I wanted to point out that oats are not gluten free (in Australia anyway). Here is some more information if you’re interested. http://www.coeliac.org.au/uploads/65701/ufiles/Position_Statements/CAPSOats.pdf
Laura (Tutti Dolci)
Love that we are on the same blueberry coffee cake wavelength today! Lemons + blueberries is always the way to my heart.
lindseeanne1
This looks absolutely delicious! I love coffee cake and blueberry/lemon. Definitely will have to try this!
Linda
Also try Jeanne’s Gluten Free Mix from http://www.artofglutenfreebaking.com I make big batches of this mix and keep it in the freezer.
racheladelicia
As someone who is gluten free (and has adapted some of your amazing recipes) let me also suggest playing with coconut flour. It’s actually good for you, and adds a lovely depth of flavor,
Rachel
As someone who is gluten free(and has adapted some of your recipes) I also recommend playing with coconut flour- it has just a slight flavor that can add depth!
Lane
Yum shlum! I’m not a strictly gluten free gal, but this looks so delicious! Thanks for sharing!
xx Lane
Maddy @ The Sweetest Beet
Yum!! Blueberries + coffee cake= breakfast … what could be better? The maple syrup sounds lovely, I use it in nearly all of my baking too (gotta rep my VT roots). Great recipes, Joy!
dana
I love you. That is all.
kristin | W [H] A T C H
can i just say that sometimes when it is a perfect beach day, i stop at trader joes on my way to work and buy gluten free blueberry muffins. i look at it as a breakfast cupcake — a treat for going to being an adult and going to work instead of blowing off real life and going to the beach.
Amy B.
This looks amazing. I too have enjoyed learning about gluten free baking, especially since a friend of mine is on a gluten free diet. One thing I did notice though; Your link that says it was adapted from Gluten Free Girl links you to the Gluten Free On A Shoestring blog. Just thought you might want to fix that:) –
joythebaker
my mistake! thank you!
Ilona @ Ilona's Passion
Yummy blueberry lemon cake. It looks so tasty!
Ramya
Wow those look amazing! What do you think of our Korean recipes to fire up the kitchen with?
http://www.indigomemoirs.com/news/food/five-korean-recipes-to-ignite-your-kitchen/
Cherie
I always love to put oats on top for a crumbly texture. I’ve also been experimenting with gluten free baking-thanks for this recipe! :)
https://cherieedle.blogspot.com/
Schnauzevoll
THIS IS GENIOUS! definitely need to try this! thanks for sharing!
Melanie Yarbrough
I’m curious if you can substitute AP flour for AP GF flour at a 1:1 ratio? I also have coconut and almond flours, but I know those are usually more finicky than AP.
Andrea
can you still use the same ratio of AP flour in this recipe if you don’t need it to be gluten free?
Kaitlin @ Heaps of Me
This looks SO amazing and is totally right up my alley!! Xx
grainchanger
YUM!!! I’m such a sucker for coffee cake and this looks absolutely incredible. Think I’ll make this this weekend for father’s day brunch :)
racheltyso
Lemon, blueberry and coffee is not a combination I’ve tried before, but now I’ve heard about it, I need to try it! I do enjoy a gluten-free recipe, it does give the cake a slightly different texture!
The Runaway Journal
Kate
I’ve been making your brown butter blueberry muffins for a good long while now…they are my family’s absolutely FAVORITE muffin and when I had to drop gluten, I knew I had to keep them in the repertoire. I use Better Batter GF flour and add an extra egg…guess what? They are an absolute happy triumph!!!!! Know that many of your stellar recipes can be converted to GF with the right blend and a minimal amount of tinkering :)
Jenna
What a luscious looking coffee cake!! I take a piece!
Megan Elliott (@LushtoBlush)
These look and sound absolutely delish. Will have to try!
xo Megan, Lush to Blush
Pedantic Foodie
This looks so yummy! I love coffee cake and this is the perfect summer version!