“Don’t be afraid of new ideas, be afraid of old ideas. They keep you where you are and stop you from growing and moving forward. Concentrate on where you want to go, not on what you fear.”
-Anthony Robbins
What I am finding that happens when you face your fears is you realize that 1). it wasn’t as difficult as you once thought it would be and 2). the rewards of doing it far outweighs any amount of worrying.
Even better, your fears can turn into fuel and motivation in the kitchen that allow you to embark upon one of the most delicious blueberry coffee cakes your gluten, egg, and dairy-free tastebuds have ever tasted.
You never know until you try so I say, Happy baking!
Blueberry Coffee Cake Recipe
Gluten, egg, and dairy-free
These are great as muffins, mini loaves (which I did–they made 6), or in an 8″x 8″ greased baking dish
Dry ingredients:
- 2 c. Cara’s gluten-free flour blend
- 3/4 c. sugar
- 3 tsp baking powder
- 1 tsp xanthan gum
- 1/2 tsp salt
- 1 c. fresh blueberries
Wet ingredients:
- 1 cup non-dairy milk (I used almond, unsweetened)
- 1 Tb apple cider vinegar
- 4 Tb oil
- Preheat oven to 350 degrees.
- Mix non-dairy milk and vinegar together and allow to sit for 5-7 minutes to sour.
- Combine all of the dry ingredients together (minus the blueberries). Whisk well.
- Pour oil into soured non-dairy milk and pour into dry ingredients.
- Fold in blueberries.
- Pour into desired pan/dish and top with sugar topping (recipe below).
- Bake 20-25 minutes or until knife is clean when inserted in the middle. For the mini loaves, it took 20 minutes; for the muffins, it will also be 20 minutes; for the 8″x 8″ it will be around 25-30 minutes.
Sugar Topping:
- 3 Tb. Cara’s gluten-free flour blend
- 1/3 c. brown sugar
- 1 Tb sugar
- 2 tsp cinnamon
- pinch of salt
- 2 Tbs melted vegan butter
- Mix dry ingredients together. Add melted butter until crumbly.
26 comments
Blueberry Coffee Cake | sunnigonevegan says:
May 21, 2013
[...] Adapted from here : http://www.forkandbeans.com/2013/03/20/blueberry-coffee-cake/ [...]
Coffee cake à la myrtille (sans gluten, oeuf et produit laitier) | Rose&Nadine : Le Mag says:
May 16, 2013
[...] Recette complète par ici [...]
mmmarzipan says:
Apr 15, 2013
Oh. My. Gosh! So, so yummy looking! How have I missed all these amazing posts? Have signed up for email notifications now, so hopefully that does the trick
x
Colleen says:
Apr 9, 2013
Turned out really really well! Cooked mine for closer to 30-35 minutes though. And my crumble topping turned more brown than tan like your photos, but tastes amazing and is coming to bible study tomorrow!
I used frozen blueberries and they added a bit too much moisture, but still turned out great!
lee watson says:
Apr 5, 2013
What a gorgeous looking cake. Something a little different, I love the combo of coffee and blueberries. I had a coffee from Rwanda that tastes like berries. Hmmmmm. Peace and Happiness, lee
Bettye says:
Apr 2, 2013
Hi – I made this recipe last night. I have always scooped my flour, so I thought, ooh, I’ve learned something new (yay!), and this time I spooned it into the measuring cup. It was still a very thick dry batter. PLUS, (and I triple-checked the recipe), sadly, it sort of tastes like Baking Powder Coffee Cake, instead of Blueberry Coffee Cake! Is the recipe correct in calling for 3 Tablespoons of baking powder? That seems like a lot for such a small batter. Also, it’s pretty non-sweet. Maybe it’s just me, I’m a sweet lover, but…
Sorry to be so negative
I’m just hoping for a correction maybe for next time? Also (ha, sorry, I’m sure by now you’re thinking WHY WON’T SHE STOP TALKING!?!), I couldn’t get the crumble topping crumbly 
I was surprised to see the recipe called for *melted* vegan butter (I used Earth Balance). It’s more like a moist sugary powder. Thoughts?
I *do* love your blog, and have other recipes filed away to make at a later date – I’m Keeping the Faith
PLUS , I adored the Anthony Robbins quote, thanks for sharing!
Cara says:
Apr 2, 2013
Thank you for this comment Bettye! I re-checked the recipe and you are right, it should say teaspoon NOT tablespoons for the baking powder. And I altered the crumble too but yes, I did melt my butter and it worked out okay. I need to remake this recipe however just to make sure that the coffee cake comes out okay with just the baking powder adjustments. I’m scratching my head over here–I have no idea what it is that I did with screwing up the ingredients list. Grrrrr….and it’s such a good recipe too! ha. Thank you again though!
Bettye Rainwater says:
Apr 2, 2013
Thanks for your reply Cara
I will def try it again w the adjusted baking powder amount, and maybe a tinch more sugar..still wondering what I did wrong with the crumble topping. I’m only recently vegan, so everything is sort of an experiment right now for me 
but in the past, crumble toppings always involved chilled butter, I don’t think I ever used melted. It just seemed like way more dry ingredients than 2 Tbsp of melted Earth Balance could handle. I was hurrying to get to a class or I would have taken the time to add more butter then, but…I needed to get moving or it was never going to be done baking before I had to leave. So. Will let you know how it works out next time!
Cara says:
Apr 2, 2013
Thank you again for being so kind in pointing this out to me! I really appreciate it. I even adjusted the crumble. I must not have been of sound mind the day I wrote this recipe :/ xo!
Bettye Rainwater says:
Apr 2, 2013
Yeah, I think the higher ratio of brown sugar to reg sugar will help it all stick together (aka “crumble”) better. And thank *you* for taking criticism so graciously! Not that I meant it as *criticism,* but…don’t know what else to call it
I was afraid you were going to ban me from Fork&Beans for being a rabblerouser!
Cara says:
Apr 2, 2013
HAHA! Fork & Beans is around to help those out with dietary restrictions. I’m all ears for improving recipes in order to help out others, especially when it’s done respectfully
I will let you know when I remake this to give the seal of approval! xo
Sam says:
Mar 24, 2013
What should the constituency of the batter be lke? My seems dry and a little crumbly. Will it hold together?
Cara says:
Mar 24, 2013
It shouldn’t be dry–it should be a thick batter. It sounds as if you might have too much flour in it? Try taking a spoon and pouring it into the measuring cup versus scooping it out from the flour container.
Suzanne @RollWithIt says:
Mar 22, 2013
This looks amazing! You are inspiring my weekend of recipe testing…
Not sure why, but all of a sudden I am not getting my emails from your new site to tell me that you have a new post up. Should I re-subscribe?
Cara says:
Mar 24, 2013
I’m at a loss with that, Suzanne. I think I lost all of my email subscribers when I moved over to a .com address and now I have no clue how to transfer all of you over
Somer says:
Mar 21, 2013
Yeah, pretty much need to make this! I love coffee cake and the blueberries are just pushing me over the edge….
Samantha says:
Mar 20, 2013
I like the quote about new ideas. Blueberry coffee cake is certainly new to me! I have only had it as cinnamon.
Brooke (Crackers on the Couch) says:
Mar 20, 2013
This looks delightful, Cara! I’m glad your fears led you in a warm blueberry filled direction…
Gabby @ the veggie nook says:
Mar 20, 2013
This looks so light and airy! Perfect for spring
Now if only spring would hurry up and come to Toronto….
Cara says:
Mar 20, 2013
Not to rub it in, but we pretty much bypassed any winter over here in LA and are 100% completely in spring status… Today is supposed to be 75 degrees
Looks like I need to make more coffee cake…
Jim says:
Mar 20, 2013
Looks delightful! Blueberry cake of any sort is one of my most favorite things, and I kind of miss it now that I’m gluten free, so I’ll be trying this recipe!
Cara says:
Mar 20, 2013
Thank you Jim! Tell me how you like it if you end up making it.
Rachel says:
Mar 20, 2013
This will be perfect for Easter brunch! Thanks!
Cara says:
Mar 20, 2013
A perfect idea! The family will love it
Caitlin says:
Mar 20, 2013
delicious, cara! blueberry coffee cake was always my favorite kind of coffee cake!
Cara says:
Mar 20, 2013
And now you can have it again!
xo