Blueberry Coffee Cake

Blueberry Coffee Cake

By: Linda Bonwill - World Class Cooking


Gluten-Free blueberry swirl cake crafted with care. This super moist and tender delight features a blend of buttermilk and olive oil, creating a rich and flavorful base. Bursting with juicy blueberries and infused with the subtle essence of blueberry coffee, each bite promises a sweet-sounding balance of sweetness and tanginess. The cake is then topped with a sugar blueberry coffee glaze, offering pure indulgence in every bite.

Treat yourself to a taste of paradise with this Blueberry Swirl Coffee Cake.

Featured Product: Blueberry Cobbler Coffee 8oz ground

Cake Ingredients

  • 2 cups gluten-free flour (without xanthan gum)
  • 1 TBSP psyllium husk powder
  • 1 tsp xanthan gum (if flour doesn't contain it)
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1 1/2 cups sugar, granulated
  • 1 cup buttermilk
  • 1/2 cup olive oil
  • 1/4 cup blueberry coffee, freshly brewed (room temp)
  • 1 cup blueberries, fresh
  • 1/4 cup sugar (for swirl)
  • 2 TBSP cinnamon

NOTE: This delicious cake can be made using your favorite yellow box mix. Just substitute the water with Blueberry Cobbler Coffee in your recipe.

Directions for Cake:

  1. Brew a pot of Door County Blueberry Coffee. Reserve 1/4 cup, plus 2 TBSP. Drink the rest.
  2. In a mixing bowl, add the flour, psyllium husk, xanthan gum, baking powder, baking soda, and salt.
  3. In a separate bowl, whisk together the sugar and buttermilk. Whisk in the olive oil, eggs, and 1/4 cup of coffee. Add the dry ingredients to the wet ingredients. Whisk until blended or mix with an electric hand mixer. Fold in the fresh blueberries
  4. Mix the sugar and cinnamon in a small bowl.
  5. Preheat the oven to 350 degrees. Grease a loaf pan. With a rubber spatula, scrap the bowl's sides to remove all the batter. Add half of the batter to the loaf pan. Sprinkle half of the sugar-cinnamon on top of the batter in the pan. Add the remaining batter to the loaf pan.
    Sprinkle the remaining sugar/cinnamon on top of the cake.
  6. Place in the oven and bake for approx. 45-50 minutes or until the cake is done. Test the doneness by placing a toothpick in the center of the cake. If the toothpick comes out clean, without batter, the cake is done. Let the cake cool slightly.
  7. Loosen the cake from the pan and cool on a rack. Drizzle the cake with sugar icing. See recipe.

Ingredients and Directions for Sugar Icing:

  • 1/2 cup powdered sugar
  • 1 tsp vanilla extract
  • 2 TBSP blueberry coffee, brewed (more or less depending of the desired consistency)
  • Mix together to create a glaze