Almond Flour Blueberry Buckle Coffee Cake

This gluten-free Almond Flour Blueberry Buckle Coffee Cake recipe makes a delicious low-sugar, paleo-friendly treat. A lighter take on a classic dessert, it features a fluffy almond flour blueberry cake studded with fresh blueberries and a cinnamon sugar crumb topping! Serve it at your next brunch; nobody will notice that it’s a healthier dessert because it tastes like the real deal! Dairy-free and egg-free options, too. 

The Best Blueberry Buckle Cake

With countless recipes like our gluten free blueberry muffins, blueberry vegan protein pancakes, and this 5-ingredient lemon blueberry cake, it’s clearly no secret that we’re huge fans of blueberries! Tiny but mighty, blueberries are not only delicious but are also bursting with antioxidants and fiber.

So, with summer in full swing and fresh, sweet blueberries galore, we’re taking full advantage of the opportunity to use this seasonal superfood starting with this gluten free almond flour blueberry cake! 

It could also technically be called a blueberry buckle coffee cake, a blueberry buckle cake, and might even qualify as a fruit crumble. We’ll get into all that later, though. 

For now, all you need to know is that this recipe is: 

• Gluten-free and dairy-free and egg-free-friendly.
• Lower in sugar than other varieties. 
• Made with a handful of staple ingredients. 
• Great for feeding a crowd.

So, you see, made with a fluffy almond flour batter, lots of blueberries, a streusel topping, and cinnamon throughout, this almond flour blueberry cake can pass as both a coffee cake and a buckle cake. 

As if that wasn’t confusing enough, it can also pass as crumb cake, which is just a type of coffee cake as well as a fruit crumble due to its streusel topping and lack of oats. 

Confused yet? We were too, but all you need to know is that this blueberry buckle coffee cake is all the things, including delicious! In fact, it’s so good, you may never need another cake recipe again. 

Key Ingredients Needed to Make This Grain-Free, Gluten-Free Dessert & Easy Substitutions 

As mentioned, this recipe comes together with just a handful of items, most of which you probably already have on hand! Here are the key ingredients you’ll need: 

For the Blueberry Buckle Coffee Cake

• Grain Free Flour – We use a blend of almond flour and coconut flour to create a light, fluffy texture that holds its shape. 
• Ground Cinnamon – Sprinkled throughout, this adds subtle warmth and a hint of extra sweetness. 
• Unsalted Butter – If preferred, feel free to use naturally refined coconut oil for a dairy-free option. 
• Sugar Substitute or Raw Sugar – Baking stevia, monk fruit sweetener, or xylitol can all be used to sweeten the batter. Or, plain raw sugar works, too. 

Pro-Tip: If using raw sugar or coconut sugar (versus a sugar substitute), you may want to increase the amount used (See notes in the instructions in the recipe card below). Sugar substitutes have a sweeter taste than regular sugar. Note that the sugar content will be higher than what the nutrition label states.

• Eggs – Use room-temperature eggs to create a richer batter and help the cake hold its shape. 
• Unsweetened Almond Milk – Feel free to use any plain, unsweetened milk you like best such as oat milk or hemp milk. 
• Fresh Blueberries – The fresher, the better! 
• Baking Staples – Baking powder and kosher salt are also included to improve the texture and taste. 

For the Streusel Topping

• Almond Flour – Used to form the base of the topping. 
• Sugar – Again, use any sugar-free substitute you like best or raw sugar. 
• Cinnamon – Used to add extra depth to the flavor of the streusel. 
• Butter – Use unsalted butter or plant-based soy-free butter. 

How to Make the Best Almond Flour Blueberry Cake

This recipe comes together with a few simple steps, but don’t worry. It’s quick and easy to do! 

Prepare the Blueberry Buckle Coffee Cake Batter

• Combine the Dry Ingredients. Sift the dry ingredients into a medium-sized bowl. 
• Mix the wet Ingredients. Use a stand mixer or hand mixer to beat the butter and sugar together until smooth. Add the eggs, and almond milk, and mix again until the batter is fluffy and no streaks remain. 

• Combine the Wet and Dry Ingredients. Working in batches, gently add the flour mixture to the bowl of wet ingredients. If the batter is too thick, add an extra dash of milk, and mix again. Gently fold in the blueberries. Spread the batter into a prepared pan that has been lined with parchment paper or greased with cooking oil spray.

Make the Streusel Topping

• Combine. Add the streusel ingredients to a medium-sized bowl. 
• Crumble. Use your hands or a pastry cutter to mix the ingredients together until a sand-like texture is formed. 
• Spread. Sprinkle the topping evenly over the cake batter, and lightly press it down using your fingertips. 

Bake the Cake

• Bake. Transfer the baking dish to a preheated oven, and let it bake until it’s golden brown around the edges a toothpick comes out clean when inserted into the center. 

Pro-Tip: For the best results, cover the pan with foil during the last 5-10 minutes of baking to prevent it from burning. If the middle is not cooked completely, continue to let it bake with the foil on for about 5 minutes or until the batter is set. 

• Cool. Remove the cake from the oven, and set it aside to cool. For easier slicing, place it in the fridge for 10 minutes before slicing!  

Flavor Boosters

We prefer to keep the flavor fairly simple, letting the blueberry flavor shine in this blueberry almond cake. However, feel free to experiment with different add-ins. Some great options include: 

• Lemon juice or lemon zest
• Chopped nuts
• Vanilla extract

Topping Ideas

We don’t frost the almond flour blueberry cake, but you definitely can! To do so, allow it to cool completely. Then, spread your favorite icing on top of the cake. Cream cheese frosting, vegan coconut whip frosting, or store-bought frosting all taste great. 

How to Store

This recipe makes up to 12 servings, meaning it’s perfect for feeding a crowd. Or, enjoy it throughout the week when you follow the tips below to keep it fresh! 

• To Store: Transfer leftovers to an airtight container, and keep it stored at room temperature for up to 3 days. 
• To Freeze: Store the blueberry coffee cake slices in individual Ziploc bags, and keep them frozen for up to 6 months. 
• To Serve: Let your cake thaw in the fridge overnight, and enjoy cold or at room temperature! 

Common Questions About This Almond Flour Blueberry Cake Recipe

More of Our Favorite

Gluten-Free Cake Recipes

Looking for more gluten-free cakes to satisfy all your dessert needs? We’ve got you covered with the recipes below! 

• Gluten Free Chocolate Cake
• ​Naked Almond Flour Chocolate Cake
• Vegan Vanilla Cake with Frosting (Grain Free)
• ​Almond Cake with Greek Yogurt Frosting

Almond Flour Blueberry Buckle Coffee Cake Recipe

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★★★★★

4.7 from 21 reviews

• Author: Lindsay Cotter
• Total Time: 50-55 minutes
• Yield: 10-12 servings
• Diet: Gluten Free

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Description

Make this gluten-free almond flour blueberry cake with simple ingredients and 60 minutes for the perfect low-sugar breakfast or brunch cake!

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Ingredients

Units USM

• 1 ¼ cup (140 grams) fine blanched almond flour
• 4 Tablespoons (28 grams) coconut flour
• 2 teaspoons baking powder
• ¼ teaspoon ground cinnamon
• ¼ teaspoon kosher salt
• ¼ cup softened unsalted butter or naturally refined coconut oil (solidified)
• ½ cup sugar-free substitute (baking stevia, monk fruit sweetener, or xylitol) or raw sugar (see notes)
• 2 large eggs, room temperature (see notes vegan substitute and tips)
• 4 to 6 ounces unsweetened plain almond milk (more as needed)
• 1 ½ cups fresh blueberries

Topping

• ⅓ cup fine blanched almond flour
• 2 Tablespoons sugar-free substitute or coconut sugar (see notes)
• 2 teaspoons ground cinnamon
• 2 to 3 Tablespoons unsalted butter or plant based soy-free butter, chilled and sliced

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Instructions

1. Preheat the oven to 350 F. Line an 8×8 baking pan with parchment paper or grease well with non-stick cooking spray. Set aside.
2. In a medium-sized bowl, sift together the almond flour, coconut flour, baking powder, cinnamon, and salt until combined.
3. In a stand mixer or large bowl and electric hand mixer, beat butter and sugar until smooth. Add the eggs and 4 ounces almond milk, mix until combined and the batter is fluffy.
4. Working in batches, gently add the flour mixture to the wet ingredients. If the batter is too thick, add 1 to 2 more ounces of milk and mix again.
5. Fold in the blueberries and spread the batter into the prepared pan. Set the pan aside while preparing the topping.
6. In a medium-sized bowl, add all the topping ingredients (almond flour, sugar substitute, cinnamon, and chilled butter) and crumble with hands or a pastry cutter. Spread the topping evenly on the cake batter, then lightly press the topping into the batter using fingertips.
7. Bake in the preheated oven for 30 to 35 minutes or until golden brown on the edges and a toothpick inserted in the middle comes out clean. For best results, cover with foil the last 5 to 10 minutes to prevent burning. If the middle is not cooked all the way, continue to cook covered for an additional 5 minutes or until a toothpick inserted comes out clean.
8. Remove from the oven and cool on a rack. Serve cake after it has cooled to room temperature. For easier slicing, place cooled cake pan in the fridge for 10 minutes before slicing.
9. Store this cake in an airtight container on the countertop for up to 3 days.

Notes

Sugar Tips – If using raw sugar or coconut sugar (versus a sugar substitute) in the cake you may want to increase the amount to ⅔ cups sugar. Sugar substitutes have a sweeter taste than regular sugar. Note that the sugar content will be higher than what the nutrition label states.

Egg Free Option/Vegan Option – Replace the egg with a flax egg by whisking together 1 Tablespoon ground flaxseed with 2 ½ Tablespoons water. Allow the mixture to sit for 10 to 15 minutes until a gel/egg-like texture forms. Fold this in with the batter when combining wet/dry ingredients. Baking times will vary. Check at 25 to 30 minutes for doneness. Let the pan cool then place the cake in the fridge for 20 minutes before slicing, this will prevent crumbling.

• Prep Time: 20 minutes
• Cook Time: 30-35 minutes
• Category: Dessert
• Method: Oven
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 203
• Sugar: 8.6 g
• Sodium: 24.5 mg
• Fat: 9.1 g
• Saturated Fat: 3.7 g
• Carbohydrates: 17.3 g
• Fiber: 1.4 g
• Protein: 3.6 g
• Cholesterol: 45.3 mg

Keywords: almond flour blueberry cake, blueberry blueberry buckle coffee cake, blueberry buckle cake

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