Gluten-Free Blueberry Crumb Cake - Coffee Cake Recipe

Gluten-Free Blueberry Crumb Cake Recipe
Blueberry crumb cake- gluten-free summer goodness.

Coffee cake for the road.

Sometimes in life- when you least expect it- the stars are kind. Synchronicity smiles. And disparate pieces of your dreams bump up against one another and nestle snug into place. I'm referring, of course, to my dream of California. Summer by the Pacific, walking the beach, shopping the Farmers' Market, reuniting with my sons. Cooking. Writing. Haunting book stores and coffee shops.

I've been trying to get there for two years.

No, the house hasn't sold yet. But Plan B is under way. We found the elusive summer rental. Just when I thought it wasn't going to happen. A sublet in Santa Monica. In the nick of time. A lovely, light filled creative space. With a sweet kitchen. So I am back to making lists, mapping our drive south to Flagstaff, AZ, turning west to aim for the coast. I am lying in the dark alert, at 3 AM, pondering not the mysteries of the collective unconscious, not the properties of desire and effect, quantum attraction and Zen detachment, but favorite flavors of chocolate chip cookies. I am imagining herbed sandwich wraps (recipe soon!). Bags of salted popcorn. iTunes playlists. And this, a new blueberry cake recipe I felt inspired to bake. With a cinnamon crumb topping.

I think it's perfect to pack for a two-day road trip, don't you? Or even a two minute trip, scooting across the back yard barefoot to visit your best friend and neighbor. She'll make the coffee. Or iced chai. While you unrap the cake you get to eat, too.

Gluten-Free Blueberry Crumb Cake
Delicious and easy blueberry crumb cake.

Karina's Gluten-Free Blueberry Crumb Cake Recipe

Recipe posted June 2009.

I used a bag of organic wild Maine blueberries in this vegan and dairy-free cake made with millet and sorghum flour, but larger blueberries would also work.


3/4 cup fine brown rice flour or GF millet flour
1 cup sorghum flour
1/2 cup arrowroot starch, potato starch, or tapioca starch
1/2 teaspoon sea salt
1 teaspoon baking soda
2 teaspoons baking powder
1 1/2 teaspoons xanthan gum
1/2 teaspoon nutmeg or cardamom
1 teaspoon ground cinnamon
1 cup organic light brown sugar, packed
Ener-G Egg Replacer for two eggs whisked with warm water (total 4 tablespoons liquid)*
1/4 cup light olive oil
1/4 cup Spectrum Organic Shortening or coconut oil
1 tablespoon bourbon vanilla
1 tablespoon honey or raw agave nectar
3/4 cup hot water (start with less, especially if you use real eggs)
10 oz. blueberries (If you are using frozen, make sure they're thawed and patted dry)

Crumb topping:

1/4 cup organic light brown sugar
2 tablespoons millet flour
2 tablespoons coconut oil or Spectrum Organic Shortening
1 teaspoon ground cinnamon


Preheat the oven to 350ºF. Lightly oil a 9-inch round cake pan.

In a mixing bowl, whisk together the dry ingredients.

Make a well in the center and add in the wet ingredients.

Beat the mixture until you achieve a smooth batter. It should be somewhere between a cake batter and a muffin batter.

Fold in the blueberries by hand.

Scoop the batter into the prepared cake pan and smooth it out evenly using a wet spatula.

Make your crumb topping.

Rub this mixture together with your palms until you get a grainy, sandy crumb.

Sprinkle all over the top of the cake batter.

Bake in the center of a preheated oven for 40 to 50 minutes until the center is firm to a light touch.

Cool on a wire rack.

Makes 10 servings.

Wrap leftover slices in foil, bag, and freeze for freshness.


*If you prefer using eggs, use three beaten free-range organic egg whites.

Recipe Source:

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We enjoy sugary treats in moderation, don't we? Gluten-Free Goddess® advises consuming no more than 2 tablespoons of sugar a day.

More gluten-free blueberry recipes from food bloggers

Coconut Blueberry Muffins from Gluten-Free Bay

Gluten-Free Blueberry Pizza from the Crispy Cook

Gluten-Free Sugar-Free Blueberry Tiramisu from Simply Sugar and Gluten-Free

For substitutions, please see my guide to baking with substitutions here.



Rach said...

You're my kind of neighbor! :)

You already know how please I am about your trip so I'll move on to the recipe - it looks scrumptious! My mom is gonna be in town this week - I may just make this for our visit on Sunday!

Mandee said...

Gorgeous looking crumb cake, I wish it was blueberry season here! I think this would work well at a bake sale too :)

Brynn said...

I have used many of your recipes for our gluten-free dairy-free family over the last few years. Thank you--you gave us a very good start. Now I am soaking up your journey away from those big New Mexico skies.

A year ago we were packing up amidst the thunderstorms and rainbows to leave our yet-to-be-sold house in Taos for our beloved Colorado. I am so grateful to be where we are today, but I love looking back at that summer of transition, amidst the power of the earth and sky that is so New Mexico.

Enjoy every minute of the journey.

Devorah Wolf said...

I am so excited to try this recipe! I recently started using more millet and I really like it. Also, I took your advice and started using a metal pan for cakes, and they come out so much better than when I used my Pyrex. Thanks!

Congratulations on your sunlit space.

Kim said...

ohhh, i will be making this for the next time i need a good dessert! thanks for sharing : ) Millet/sorghum is one of my favorite combinations, and blueberries make my heart ache!

Vegetation said...

That is such a beautiful looking cake Karina!

I'm glad you found that summer rental you've been looking for :)

Lydia (The Perfect Pantry) said...

So glad that your California dreamin' has become reality!

RecipeGirl said...

You sound so happy about your upcoming summer!!

I don't even bake gluten free, but this looks so healthy and fabulous that I'd love to try it!!

Dough Maven said...

Looks great! What type of flour can I substitute for Millet flour?

moonwatcher said...

Oh, Karina, I'm so happy for you!! This is wonderful news. And the cake looks great, too. I'm definitely going to try this one. (I loved the image of you pondering flavors of chocolate chip cookies in the wee morning hours, too. :)

safe and happy travels to the Golden State (in more ways than one)--



Grandma Pam said...

I would like to make this for my twin grandsons who are autistic and on a gfcf diet, but we are suppose to limit sugar. Is there something I could use besides a cup of brown sugar? Thanks for your help and I love the emails and recipes I've been receiving....and the on-line books I got for making bread. I still haven't found the perfect one yet for making sandwich bread, but I'm trying them all one at a time. Thank you so much!!!!

Kalyn said...

Hooray for dreams that work out! Can't wait to hear about what you're doing there.

Katie said...

Looks and sounds wonderful. Blueberries are one of my favourites to use in cake

Linda said...

I have a two day trip coming up this week. This crumb cake will be perfect to take along. Thanks for another great recipe.

makingloveinthekitchen said...

Yet another great recipe! Can't wait for the blueberries to come in season here. And love your mix of GF flours. These are my go-to ones.

cookingwithdia said...

Great recipe, I love anything gluten free!

j.cro said...

MMmmmmm, I can't wait until NJ blueberries are in season later this summer so I can bake this cake. I only hope it's not too hot to turn on the over - otherwise, I can try it on the grill instead!

Congrats on finding your rental and safe travels to your destiny.

j.cro said...

Note for Grandma Pam - she might be able to try using grated up coconut palm sugar - that's low on the glycemic index.

onestopeats said...

Dear Karina.... Yayyyaaaayyyy!!! Your summer dream is coming true! Happy times! And you will be in Flagstaff???? I want to meet you!!! I live in Phoenix! I'd so love to get to meet you! That will be my dream come true! :)
This looks delicious! Blueberry cake/bread is my all time fav!

Susan from Food Blogga said...

California dreamin' is good. :)

Deidre said...

Nice recipe, reminds me of the teacake we used to make when I lived at a macrobiotic center in Northern California, it was our favorite treat.

Congrats on getting back to California, it always calls to me to whenever I am away.

Candice said...

I made this and it turned out great. Delicious, and stays so moist for days! My husband can't stop eating it. Love your blog, too.

Julie said...

Hi Karina,

I happened upon your website a few weeks ago. We recently found out our son has sensitivities to gluten, wheat, sorghum, dairy/casein and eggs. I see you use sorghum in a lot of recipes. I was wondering what you think would be a good alternative to sorghum? I asked people at Vitamin Cottage and Whole Foods to no avail. Thank you!

Karina Allrich said...

Julie- There is no exact substitute for sorghum flour. That said, the old school answer would be brown rice flour or if you must, white rice flour; however the end product will not taste quite as good or be quite as tender as the recipe with sorghum.


holms said...

I made this last night and wow!! Perfectly moist and fluffy! Can't tell thats it's GF! My only recommendation is to make sure to bake thoroughly. I took mine out at 40, thecrumble was starting to brown slightly and most of the cake was cooked well enough, but the center failed to cook 100%. Still ate through half the recipe single handedly in less than 24 hours :)

Spring said...

I made this version a while ago, and LOVED it! But I am now allergic to the shortening.... would butter work? (Yes, I have ZERO instinct in the kitchen. LOL! Better at the piano) :)

Karina Allrich said...

Yes, butter works as a sub for vegan shortening. Soften it before adding. (And I wish I could play the piano- what a lovely talent to possess!) ~Karina

Morgan-- said...

Your crumb cake looks so delicious! Nice one girl!

Sue said...

Hi Karina. I'm new to your blog with a fairly recent diagnosis of multiple food sensitivities. Your recipes look great and I've got a batch of olive oil chocolate chip cookies in the oven right now! Do you think this crumb cake would work with light olive oil instead of Spectrum? How about in your other recipes? I have to avoid dairy, soy, safflower, and coconut so I'm having trouble coming up with butter substitutes for baking. Thanks!

Ellie said...

Made this tonight. So fantastic. I used amaranth in my crumb topping, and brown rice instead of the millet. I'm milletless. I love the fact that I couldn't TASTE the tapioca. Usually I can and it's not my favorite. Thanks for this fantastic recipe. For those who wonder, two whole eggs and butter work fine instead of the replacer and shortening. So moist, tasty. Also, I used the cardamom. Love finding recipes with that in it. Honor my 1/8 swedish heritage.

Made by JAM said...

We are just taking out gluten & dairy from our diets and this was our first baked recipe! Thank you so much for your amazing blog and recipes. :)

I didn't have all the ingredients (like the seperate flours, I had a mix from King Arthur). And I used eggs, and blueberry pie mix.

This was so wonderful! My husband and our toddler loved it. :)

Thank you!!!

Sarah said...

I just made this cake using ground almonds and half a cup of potato starch cos I was out of flours , and it was sooooo good! I also used frozen blueberries straight from the freezer. I took it out after 45 mins and it was still runny in the centre, although the top had browned well. Put it back in for another 30 mins and it came out beautifully.

Our guests all loved it and didn't know it was gluten/dairy free. Definitely one to make again.

5 stars!!

Samia said...

Thanks so much Karina for sharing the recipe. I've just made it, was so delicious! the texture and the taste were very nice! the only thing happened was that the blueberries fell in the bottom of the cake I think I have to mix them for the next time with a little bit of flour before pouring . I used organic sucanat instead of brown sugar

Lisa said...

I wonder if I could get away with using oil instead of shortening. This one looks like my son could eat it. I so want him to have something nice for his birthday!

Karina Allrich said...

Lisa, If you prefer oil, it should work. Use a neutral tasting oil.

Thanks, Everyone for the comments and blueberry cake love! xox


Lisa said...

I found the shortening at Whole Foods this evening. They told me if he was allergic to it I could bring it back. So I'm going to try it spread like butter on a sorghum cracker I made for him the other day. Keeping fingers crossed. This looks so good, and we have blueberries that we picked this summer at a friend's place... But I don't have brown rice flour. Would white rice flour still work?

Lisa said...

Well, I have to say, they turned out PERFECT! I left off the topping for this trial run (I'll do it with topping for the birthday), but these turned out perfect as muffins in muffin papers. The white rice flour worked just fine. They were done in the middle in 30 minutes. I'm so excited! I never expected to have a GF baked recipe turn out perfectly the first try. So now I know the next recipe won't. But I'm very pleased with this one! So is my son. He's never had anything even remotely like a muffin in his 3 years of life, so I'm very excited for him too!

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