Gluten Free Streusel Coffee Cake

Our Gluten Free Streusel Coffee Cake is perfect for any holiday or weekend brunch.  Make it for a special weekend treat. This sweet cinnamon Streusel Coffee Cake will delight everyone’s tastebuds! Add wonderful antioxidant rich blueberries that add a burst of flavor and color. We also have added dairy free options too.

If making a streusel coffee cake is too much and want something a little simpler for your holiday or brunch thats a bit quicker to make, try our gluten free pecan scones

Watch our recipe video Below. 

Batter will be thick. Wet hands and press it out. No worries if it doesn’t reach the edges.
After you’ve added half the streusel on the first layer, carefully add the remaining batter. Then add the streusel and berries.
Blueberry Streusel Coffee Cake ready for oven.
Moist and so delicious! Can be made a day ahead!
Merry Christmas!
Streusel Coffee Cake without the blueberries!
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Gluten Free Streusel Coffee Cake

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Our Gluten Free Streusel Coffee Cake is perfect for any holiday or weekend brunch

  • Total Time: 85
  • Yield: 10 1x



Coffee Cake Ingredients:

1 stick + 6 Tbsp. unsalted butter, softened or use alternative butter (Miyokos coconut butter)

1/2 Cup Organic Cane sugar or Monk-fruit golden sugar

1/2 Cup Organic brown or coconut sugar

2 eggs

11 1/2 tsp. pure vanilla extract

1 1/2 Cup GF flour (Pamela’s Pancake and Baking Flour)

1/2 Cup coconut flour

1/2 tsp. baking powder

1 Cup sour cream (Full Fat), or a sour cream alternative by Follow Your Heart

1 Cup Fresh or frozen blueberries

Springform pan

Coconut oil spray

Parchment paper

Rubber spatula and hot water in a cup to dip spatula into for easier spreading

Mixer, handheld or stand mixer

Streusel Ingredients:

3/4 stick of butter, or butter alternative

1/2 Cup brown or coconut sugar

1 Cup finely chopped pecans or walnuts

1 Tbsp. cinnamon

1/2 tsp. vanilla powder or extract

1/2 Cup GF flour


Making Streusel Topping & Filling:

  • Using a pastry blender or your fingers, combine all ingredients in a bowl and mix until crumbly.
  • If you over mix it, it won’t crumble and be mushy. 
  • Set-aside the topping/filling until ready to use.

Making the Cake:

  1. Preheat oven to 350 degrees.
  2. Combine flours and baking powder and set aside.
  3. Using a hand held mixer or a stand mixer, cream butter and sugars.
  4. Add eggs and vanilla. Scrape down the sides while blending the butter mixture with the egg mixture.
  5. Slowly alternate adding flour and sour cream to egg/sugar mixture.
  6. Do not over mix batter. The batter will be thick.
  7. Draw a circle of parchment paper that will fit inside of your springform pan.
  8. Spray the inside and the sides of the pan with coconut oil. Place the cut-out parchment paper on the bottom of the pan.
  9. Place half of the cake batter into the parchment lined springform pan.
  10. Add half of the streusel topping. If you’re using fresh blueberries, add those over the streusel now.
  11. Spread the rest of cake batter over the streusel topping. Use a wet spatula for easier spreading.
  12. Add remainder of streusel to top of the cake and rest of blueberries.
  13. Bake for 1 hour in a 350-degree oven until cake feels firm to the touch and no longer jiggles.
  14. Let the cake cool completely before removing it from your pan.
  15. Once the cake is cool, run a butter knife around the edges of the pan.
  16. Open the clip to the spring form pan and remove the sides. Place the cake on a platter.
  17. Serve warm or at room temperature.
  • Author: Curry Girls Kitchen
  • Prep Time: 25
  • Cook Time: 60

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