Gluten-free baking is either boring or it’s not, and these coffee cakes are firmly not. Keep it simple. Kefir in the batter keeps everything moist and gives a slight tang that plays well against the sweet blueberries. The flour blend here uses buckwheat, corn flour, white rice flour, and tapioca starch, which sounds fussy but produces a crumb that actually holds together and tastes like something. That streusel topping is the part people reach for first: buttery, crumbly, with just enough buckwheat in the mix to keep it from being too sweet. Individual portions mean every single one has topping on every bite. No sharing required, and no dry edges from cutting into a big cake.
How to Make Gluten-Free Blueberry Coffee Cakes
Freeze the blueberries first
Fresh blueberries tossed straight into batter bleed purple streaks through everything. Freeze them first, then coat lightly in tapioca starch before folding in. They hold their shape better and the batter stays a proper golden color rather than tie-dye.
Rub the zest into the sugar
Before mixing, use your fingers to work the lemon zest into the granulated sugar until it’s fragrant and slightly damp. This releases the oils and distributes the lemon flavor throughout the batter rather than leaving it in clumps. 
Keep the streusel cold
Mix the topping and refrigerate it until the batter is ready. Cold streusel stays crumbly in the oven; warm streusel melts into a flat, greasy layer. Five minutes of fridge time makes a real difference in texture.
Gluten-Free Blueberry Coffee Cakes
- Total Time: 40 minutes
- Yield: Makes 12 1x
- Diet: Gluten-Free
Description
Gluten-free coffee cakes with a buttery streusel topping. Perfect for brunch or a special treat.
Ingredients
- 2 oz (57 g) butter, softened
- 5 oz (150 g) Sugar
- 1 large Egg
- 6 oz (183 g) plain Kefir
- Zest of 1 Lemon
- 2 oz (56 g) White Buckwheat Flour
- 2 oz (56 g) Organic Corn flour
- 3 oz (84 g) Sweet White Rice Flour
- 3 oz (84 g) Tapioca Starch
- 2-1/2 teaspoon baking powder
- 3/4 teaspoon salt
- 10 oz (296 g) frozen blueberries
- 2 oz (57 g) Butter, softened
- 3 oz (100 g) Sugar
- 1 oz (28 g) Tapioca Starch
- 1 oz (18 g) Buckwheat Flour
- 1/2 teaspoon Cinnamon
- pinch of Nutmeg
Instructions
- Preheat oven to 375°F (190°C).
- Spray individual liners lightly with cooking spray and set aside.
- Mix topping ingredients together until crumbly; refrigerate until needed.
- Whisk flours, baking powder, and salt in a medium bowl and set aside.
- With your fingers, rub lemon zest into sugar to release the oils.
- In a stand mixer fitted with the paddle, whip the lemon-sugar and butter together until light and fluffy; add egg and kefir and mix well.
- Coat blueberries with a little rice flour; remove bowl from stand mixer and fold blueberries into batter with a rubber spatula.
- Place liners onto a rimmed baking sheet.
- Divide batter evenly into prepared liners; sprinkle streusel over each cake and bake for 15-20 minutes, or until a tester inserted into the center comes out clean.
- Cool for 10-15 minutes and serve.
Notes
- To prevent the blueberries from sinking, toss them lightly with a tablespoon of the tapioca starch before adding them to the batter.
- For a richer flavor, use brown sugar in place of some of the granulated sugar in both the cake and streusel topping.
- These coffee cakes are best enjoyed fresh, but can be stored in an airtight container at room temperature for up to 2 days.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 350
- Sugar: 30
- Sodium: 150
- Fat: 20
- Saturated Fat: 12
- Unsaturated Fat: 6
- Carbohydrates: 45
- Fiber: 3
- Protein: 4
- Cholesterol: 50
Frequently Asked Questions
Why use kefir instead of regular milk or buttermilk?
Kefir adds both moisture and acidity, which activates the baking powder and keeps the crumb tender. Buttermilk works as a substitute if you can’t find kefir, but kefir gives a slightly richer tang.
Can I use fresh blueberries without freezing them first?
You can, but they’re more likely to burst and turn the batter purple. Freezing firms them up so they hold their shape during mixing and baking. A light coating of rice flour also helps.
How should I store leftover coffee cakes?
Keep them in an airtight container at room temperature for up to two days. After that, refrigerate them and warm individual cakes in the microwave for 15 to 20 seconds before eating.
