Gluten-Free Almond Blueberry Coffee Cake

This delicious coffee cake makes a great start to your morning. We’ve adjusted our original Blueberry Coffee Cake recipe to make it gluten free, but no less delicious. We use a blend of almond flour, tapioca starch, oat flour, and cornstarch as a substitute for all-purpose flour. You can buy oat flour in the store, or make your own at home by pulsing old fashioned oats in a food processor until powdery. Broiling the top of this cake produced a crunchy crisp topping that’s irresistible. To safely broil, we recommend trimming the parchment paper as short as possible or omitting it altogether (just be sure to grease the pan thoroughly to ensure easy extraction). 

Gluten-Free Almond Blueberry Coffee Cake

Please always check your food to ensure your food has been cooked to safe serving temperatures. Please see our guide here for recommended FDA Time & Temperatures.
  • Servings: 6-8
  • Difficulty: 2 hours and 30 minutes
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For the topping:

  • ⅓ cup packed light brown sugar
  • ½ cup almond flour
  • ¼ tsp kosher salt, or ⅛ tsp table salt
  • 3 tbsp unsalted butter, melted
  • 2 tbsp gluten-free old-fashioned oats
  • 2 tbsp sliced or slivered almonds

For the cake:

  • ½ cup almond flour
  • ½ cup tapioca starch
  • ¼ cup gluten-free oat flour
  • ¼ cup corn starch
  • 2 tsp baking powder
  • 1 tsp kosher salt, or ½ tsp table salt
  • ¾ cup packed light brown sugar
  • 5 tbsp unsalted butter, softened (about 65°F)
  • 2 large eggs
  • ½ tsp almond extract
  • ⅓ cup milk, any percentage
  • 1 ½ cups frozen or fresh blueberries (if frozen, do not allow to thaw)


For the topping:

1) In a small bowl, stir together light brown sugar, ½ cup almond flour, salt, oats, almonds, and melted butter until clumps form. Set aside. 

For the cake:

2) Whisk together almond flour, tapioca starch, oat flour, corn starch, baking powder and salt in a medium bowl.

3) With an electric stand mixer or hand mixer beat the butter and sugar together on medium-high until fluffy, about 3 minutes. Add the eggs one at a time until incorporated, followed by the almond extract. Reduce speed to low, add half the flour, and mix until incorporated. Then add half the milk and mix until incorporated, scraping down the sides of the bowl as needed. Repeat with the remaining flour and milk. 

4) If using frozen blueberries, toss them with 1 tsp almond flour in a small bowl until coated. Stir blueberries into the batter by hand with a rubber spatula. 

5) Spray Suvie pan with cooking spray and line with parchment, trimming the parchment as close to the pan as possible.

6) Pour batter into the prepared pan, smoothing the top. Break up the topping and sprinkle it over the batter.

7) Insert pan into your Suvie, input settings, and cook now or schedule. 

Suvie Cook Settings

Bottom Zone: Slow Cook High for 2 hours

8) After the cook, broil the coffee cake for 5 minutes, until the top is golden brown and crisp (this step goes quickly, so watch it closely to avoid burning).

9) Remove the coffee cake from your Suvie and cool in the pan for 15 minutes. Run a knife around the edges of the pan before removing the coffee cake and cutting into pieces.

Note: If you would like to make this recipe in Suvie 1.0, insert pan into the top zone of Suvie, fill reservoir, and set to Slow Cook on High for 3 hours.


Nutritional Information per serving (8 servings per recipe): Calories 375, Total Fat 21g, Total Carbohydrates 44g, Total Sodium 242mg, Total Protein 7g

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