Light vanilla cake layered with fresh, juicy blueberries and finished with a crunchy oat crumb topping. This gluten-free, vegan blueberry coffee cake is an irresistible breakfast treat.
When it comes to the first meal of the day, I lean toward sweets: waffles, coffee cake, pancakes and muffins are my comfort foods. A warm scone with fresh fruit and a cup of coffee makes my morning. Occasionally I crave something savory—a hearty sweet potato hash loaded with vegetables or a simple slice of avocado toast. Which do you prefer for breakfast: sweet or savory?
For everyday simplicity, a bowl of warm, creamy oatmeal hits the spot. I top mine with brown sugar, fresh blueberries and a splash of almond milk. I keep Bob’s Red Mill gluten-free rolled oats on hand because they are a reliable, wholesome grain that is high in fiber and protein. I use rolled oats in recipes like maple pecan oatmeal cookies, coconutty granola and in this delightful blueberry coffee cake.
Coffee cake has long been a favorite breakfast bake for me. I remember the easy days of making coffee cake with a simple mix when I was newly married—fluffy cake and a cinnamon crumb topping every time. Today I make a version that’s free of gluten, eggs and dairy, and it’s just as satisfying. This gluten-free vegan blueberry coffee cake starts with a mildly sweet vanilla base that stays tender and moist. A generous layer of fresh blueberries sits in the middle, and a buttery oat crumb topping adds texture and flavor. The combination of soft cake, juicy fruit and crisp crumb keeps you coming back for another slice.
- Oat Crumb Topping
- 3/4 cup Bob’s Red Mill gluten-free rolled oats
- 1/2 cup Sarah’s gluten-free flour blend
- 1/3 cup brown sugar
- 1/4 teaspoon sea salt
- 1/4 cup refined coconut oil, solid
- 2 tablespoons pure maple syrup
- Vanilla Cake
- 1 1/2 cups Sarah’s gluten-free flour blend
- 1/2 cup cane sugar
- 2 teaspoons baking powder
- 1/2 teaspoon sea salt
- 3/4 cup plus 2 tablespoons unsweetened almond, coconut or cashew milk
- 1/3 cup sunflower seed or grape seed oil
- 2 teaspoons vinegar
- 1 teaspoon pure vanilla extract
- 1 1/2 cups fresh blueberries
- Preheat oven to 375°F (190°C). Spray a 9-inch springform pan with cooking spray and line the bottom with parchment paper.
- Make the oat crumb topping: combine rolled oats, flour blend, brown sugar and salt. Add solid coconut oil and maple syrup, mixing until the topping holds together in crumbs. Set aside.
- In a large bowl, whisk together the flour blend, sugar, baking powder and salt. Add the almond milk, oil, vinegar and vanilla extract. Whisk until the batter is smooth and free of lumps.
- Pour the batter into the prepared pan and smooth it evenly. Scatter the blueberries over the batter and gently press them in. Sprinkle the oat crumb topping evenly over the blueberries.
- Bake 40–45 minutes, until the cake is set and the crumb topping is golden brown. Let the cake cool in the pan on a wire rack for 15–20 minutes.
- Remove the springform ring and cool the cake completely before slicing and serving.
This post was sponsored by Bob’s Red Mill. All opinions are my own.
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