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Gluten Free Wild Blueberry Coffee Cake Recipe

Updated on April 15, 2014

Wild Blueberries

Wild blueberries
Wild blueberries | Source


Cast your vote for Gluten Free Wild Berry Coffee Cake

Gluten Free Baking

Gluten and wheat free diets can be challenging, but if you’re eating gluten and wheat free, you can have your cake and it eat, too! This blueberry coffee cake recipe is one of my all-time favorites, and as even popular with friends who eat “normal” food. You can use this gluten free wild blueberry cake recipe for breakfast, snacks, tea or as a dessert at your next get-together.

This recipe is easy to put together in only a few minutes, and you can use it to make blueberry muffins, rather than a cake. Aside from the wild blueberries, rice flour and xanthan gum, all of these ingredients can be found in your local grocery store.

Before we get to the recipe itself, there are some important tips about wheat and gluten free baking to consider.

The Gluten Free Gourmet Cookbook

The Gluten-Free Gourmet: Living Well without Wheat, Revised Edition
The Gluten-Free Gourmet: Living Well without Wheat, Revised Edition

Soon after being diagnosed with severe gluten and wheat allergies, I stumbled across Bette Hagman’s Living Well Without Wheat: The Gluten-Free Gourmet cookbook. This gluten-free cookbook became my "diet bible" in the first weeks and months after being diagnosed with severe wheat and gluten allergies.


Gluten Free Baking Tips

  • Baked cakes made with rice flour can have a dry and crumbly texture. This is normal when baking with rice flour. You can avoid this problem with the addition of xanthan or guar gum, unflavored gelatin and a product known as Egg Replacer. These ingredients should not be used all together in the same recipe, but choose one to improve the texture and consistency of your cake.
  • If cake batter seems drier than it should be, add 1/2 teaspoon of water. Stir until well mixed. If the batter still seems too dry, then add another 1/2 teaspoon of water. You can do this until the batter is the right consistency. Be careful when using this method--you can end up with runny cake batter by adding too much water.
  • You might also try mixing the rice flour with other flours, such as potato or tapioca starch flours. Mixing the flours will also improve the texture and flavor of your finished cake; it will taste like a cake baked with “real” ingredients.
  • This recipe can be made using either white or brown rice flour.

Cook Time

Prep time: 20 min
Cook time: 40 min
Ready in: 1 hour
Yields: 6 to 8 slices of cake

Gluten Free Wild Blueberry Coffee Cake

Sher's gluten free wild blueberry coffee cake.
Sher's gluten free wild blueberry coffee cake. | Source


  • 2 cups white or brown rice flour
  • 2/3 cup granulated sugar
  • 1/4 teaspoon xanthan gum
  • 1 tablespoon gluten free baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon nutmeg
  • 1 1/2 cups wild or frozen blueberries
  • 2 eggs
  • 1/2 cup milk
  • 1/2 cup butter, melted and cooled, (for cake batter)
  • 1/2 cup brown or white rice flour, (for streusal)
  • 1/4 cup brown sugar, (for streusal)
  • 1 tablespoon cinnamon, (for streusal)
  • 1/3 cup butter, room temperature, (for streusal)

Some people have to live gluten free, while others live gluten free by choice!

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Slice of Gluten Free Wild Blueberry Coffee Cake

Slice of gluten free wild blueberry coffee cake.
Slice of gluten free wild blueberry coffee cake. | Source


  1. Preheat oven to 400 F (200 C).
  2. In a medium mixing bowl, sift or whisk all dry ingredients and combine in a bowl, stirring in blueberries after mixing dry ingredients.
  3. In a separate medium mixing bowl, beat eggs, milk and melted (cooled) butter. When thoroughly mixed, add to dry ingredients and berries. Set bowl aside.
  4. Next prepare streusal topping by cutting cold butter into dry ingredients, until mixture is crumbly. Set aside.
  5. Pour 1/2 of the cake batter into a greased and floured (or use cooking spray) 9-inch round cake pan. Sprinkle half of the streusal mix over the top of the first layer of batter in the cake pan. Next spread the remaining batter over the streusal layer and top off with remaining streusal mix.
  6. Bake cake in preheated oven for about 30-40 minutes, or until the top of the cake springs back when you touch it, or a toothpick inserted into the center of the cake comes out clean.
  7. Cool cake, serve and enjoy!

Recipe Variations

If you’d rather use this recipe to make muffins, then put the cake batter into a muffin tin, lined with cupcake papers.

This wild berry cake is also good when drizzled with an optional powder sugar glaze made from ½ teaspoon of melted butter, 1 cup of powered sugar, ¼ cup of milk, one dash of salt, and ¼ teaspoon of wheat/gluten-free vanilla flavoring. Mix all ingredients well, and drizzle frosting over cake.

You can also vary the flavor of this cake by using any type of berries, such as strawberries, blackberries, currants and more.

What is Celiac Disease?

Gluten Free Baking Classics

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© 2014 Sherry Vacik


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