Gluten-Free Blueberry Streusel Coffee Cake

Coffee cakes generally aren’t super-sweet and can be enjoyed as a light dessert, as breakfast, or as a treat with our mid-morning coffee.

Serves: 12Hands-on: 15 minutesTotal: 1 hour 20 minutesDifficulty: Easy

Serves: 12


  • 4 2⁄3 cups gluten-free pancake and baking mix, divided
  • 2⁄3 cup brown sugar
  • 1 tsp. ground cinnamon
  • 4 Tbsp. unsalted butter, softened
  • 1 cup chopped walnuts
  • 6 Tbsp. granulated sugar
  • 1 1⁄3 cups whole milk
  • 4 large eggs, lightly beaten
  • 4 tsp. vanilla extract
  • 2 cups blueberries, divided


  • Preheat oven to 350°F. Butter a 10-inch tube pan. Dust with gluten-free flour and tap out excess.
  • In a medium bowl, use your hands to mix together 2⁄3 cup baking mix, brown sugar, cinnamon, and butter. Mix in walnuts and set aside.
  • In a large bowl, mix together remaining 4 cups baking mix, granulated sugar, milk, eggs, and vanilla. Spread 1⁄2 the batter into the prepared tube pan. Sprinkle with 1 cup blueberries. Spread the remaining batter over the blueberries. Sprinkle streusel topping evenly over the top of the cake.
  • Bake for 50 to 55 minutes until the top of the cake is golden-brown and a toothpick inserted in the middle comes out clean.
  • Allow cake to cool for 10 minutes before serving. Slice and serve with the remaining blueberries.