You don’t need a cup of coffee to enjoy this gluten-free cake dripping with a lemon glaze. It’s great on its own too.
Gluten-free blueberry coffee cake with lemon glaze is a lovely treat any time of day. Fresh blueberries are dotted throughout this moist cake that makes a great breakfast treat or a sweet option for dessert.
I made a simple lemon glaze to drizzle on top of this coffee cake. It’s easy to make, and it adds a touch of lemony sweetness that pairs well with the blueberries. Serve a slice of this cake whenever the mood strikes.
Gluten can be found in many different foods and products, from ketchup to soy sauce to candy and seasonings. While SheKnows tries to ensure that these recipes are gluten-free, carefully read the ingredient labels of all food and food products you use for these recipes to ensure they are also gluten-free.
Gluten-free blueberry coffee cake with lemon glaze recipe
Coffee cake doesn't require a hot beverage to enjoy! Make this cake for guests or your family to enjoy, and serve it with (or without) a favorite drink.
Prep time: 10 minutes | Bake time: 25 minutes | Inactive time: 25 minutes | Total time: 1 hour
For the cake
- 1 cup gluten-free baking flour, plus extra for coating the pan and the blueberries
- 1/2 cup sugar
- 1/2 teaspoon xanthan gum
- 1-1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 egg
- 1/2 cup milk
- 1/2 teaspoon vanilla
- 1/2 teaspoon lemon zest
- 4 ounces blueberries
- Nonstick cooking spray
For the glaze
- 1-1/2 cups confectioner's sugar, plus extra as needed
- 1-2 tablespoons fresh lemon juice, plus 1 tablespoon water
For the cake
- Heat the oven to 375 degrees F. Spray an 8 x 4-inch loaf pan with the nonstick cooking spray. Sprinkle about 1 tablespoon of the extra flour into the pan, and tap it around the bottom and sides of the pan to coat it. Set aside.
- To a large bowl, add the gluten-free flour, sugar, xanthan gum and salt, and whisk to combine.
- To a separate bowl, add the egg, and beat well. Add the milk, vanilla and lemon zest, and whisk to combine.
- Add the wet mixture to the dry mixture, and mix with a wooden spoon until combined.
- To a clean bowl, add the blueberries. Sprinkle in about 1 tablespoon of the extra gluten-free flour, and toss to coat the blueberries. Fold the blueberries into the batter.
- Transfer the batter to the prepared pan, and bake for 20 to 25 minutes or until a knife inserted into the center of the cake comes out clean.
- Let cool slightly on a wire rack. Run a flat, plastic spatula around the edges of the pan, and then invert the pan, keeping your hand on the top of the cake, and tip it out. Allow to cool thoroughly on the wire rack, then drizzle with the glaze.
For the glaze
- In a small bowl, add the lemon juice to the confectioner's sugar, and mix until combined. Adjust the consistency to your liking. If you’d like a thinner glaze, add a tablespoon of water to the mixture.
- When the cake has completely cooled, drizzle the glaze on top.
- Slice and serve.
More gluten-free recipes
Blueberry coconut bars
Chocolate fudge cookies
Pumpkin-chai muffins with vanilla glaze and maple-coated almonds