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Home › Recipes › By Type › Desserts
★★★★★60 Comments

Almond Flour Blueberry Buckle Coffee Cake

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by Lindsay Cotter Posted: July 24, 2023

Gluten-FreeGrain-FreeLow-CarbNightshade-FreeVegetarian
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buckle cake pin

This gluten-free Almond Flour Blueberry Buckle Coffee Cake recipe makes a delicious low-sugar, paleo-friendly treat. A lighter take on a classic dessert, it features a fluffy almond flour blueberry cake studded with fresh blueberries and a cinnamon sugar crumb topping! Serve it at your next brunch; nobody will notice that it’s a healthier dessert because it tastes like the real deal! Dairy-free and egg-free options, too. 

3 squares of blueberry buckle cake stacked on top of each other.
Table Of Contents
show
  • The Best Blueberry Buckle Cake
  • What’s the Difference Between a Coffee Cake and a Buckle Cake? 
  • Key Ingredients Needed to Make This Grain-Free, Gluten-Free Dessert & Easy Substitutions 
  • For the Streusel Topping
  • Health Benefits of Blueberries
  • How to Make the Best Almond Flour Blueberry Cake
  • Flavor Boosters
  • Topping Ideas
  • How to Store
  • Common Questions About This Almond Flour Blueberry Cake Recipe
  • Gluten-Free Cake Recipes

The Best Blueberry Buckle Cake

With countless recipes like our gluten free blueberry muffins, blueberry vegan protein pancakes, and this 5-ingredient lemon blueberry cake, it’s clearly no secret that we’re huge fans of blueberries! Tiny but mighty, blueberries are not only delicious but are also bursting with antioxidants and fiber.

So, with summer in full swing and fresh, sweet blueberries galore, we’re taking full advantage of the opportunity to use this seasonal superfood starting with this gluten free almond flour blueberry cake! 

squares of blueberry buckle cake on white plate.

It could also technically be called a blueberry buckle coffee cake, a blueberry buckle cake, and might even qualify as a fruit crumble. We’ll get into all that later, though. 

For now, all you need to know is that this recipe is: 

  • Gluten-free and dairy-free and egg-free-friendly.
  • Lower in sugar than other varieties. 
  • Made with a handful of staple ingredients. 
  • Great for feeding a crowd.

What’s the Difference Between a Coffee Cake and a Buckle Cake? 

A buckle dessert is a fluffy cake with fresh fruit throughout (almost always blueberries) and a streusel topping. The name, blueberry buckle, is appropriate because as it bakes, the cake buckles under the weight of the fruit.

A coffee cake is almost exactly the same as a buckle cake, with one difference. Coffee cakes usually (not always) have a ribbon of cinnamon running through them. 

squares of blueberry buckle cake on white plate.
square pieces blueberry buckle coffee cake on white plate with fork in it.

So, you see, made with a fluffy almond flour batter, lots of blueberries, a streusel topping, and cinnamon throughout, this almond flour blueberry cake can pass as both a coffee cake and a buckle cake. 

As if that wasn’t confusing enough, it can also pass as crumb cake, which is just a type of coffee cake as well as a fruit crumble due to its streusel topping and lack of oats. 

Confused yet? We were too, but all you need to know is that this blueberry buckle coffee cake is all the things, including delicious! In fact, it’s so good, you may never need another cake recipe again. 

Key Ingredients Needed to Make This Grain-Free, Gluten-Free Dessert & Easy Substitutions 

As mentioned, this recipe comes together with just a handful of items, most of which you probably already have on hand! Here are the key ingredients you’ll need: 

For the Blueberry Buckle Coffee Cake

  • Grain Free Flour – We use a blend of almond flour and coconut flour to create a light, fluffy texture that holds its shape. 
  • Ground Cinnamon – Sprinkled throughout, this adds subtle warmth and a hint of extra sweetness. 
  • Unsalted Butter – If preferred, feel free to use naturally refined coconut oil for a dairy-free option. 
  • Sugar Substitute or Raw Sugar – Baking stevia, monk fruit sweetener, or xylitol can all be used to sweeten the batter. Or, plain raw sugar works, too. 
Pro Tip

Pro-Tip: If using raw sugar or coconut sugar (versus a sugar substitute), you may want to increase the amount used (See notes in the instructions in the recipe card below). Sugar substitutes have a sweeter taste than regular sugar. Note that the sugar content will be higher than what the nutrition label states.

  • Eggs – Use room-temperature eggs to create a richer batter and help the cake hold its shape. 
  • Unsweetened Almond Milk – Feel free to use any plain, unsweetened milk you like best such as oat milk or hemp milk. 
  • Fresh Blueberries – The fresher, the better! 
  • Baking Staples – Baking powder and kosher salt are also included to improve the texture and taste. 
Ingredients needed to make almond flour blueberry buckle coffee cake.

For the Streusel Topping

  • Almond Flour – Used to form the base of the topping. 
  • Sugar – Again, use any sugar-free substitute you like best or raw sugar. 
  • Cinnamon – Used to add extra depth to the flavor of the streusel. 
  • Butter – Use unsalted butter or plant-based soy-free butter. 

Health Benefits of Blueberries

We mentioned that blueberries are full of health benefits, and we weren’t kidding! Great on their own or in recipes, blueberries are an excellent source of vitamin C, vitamin K, manganese, fiber, and antioxidants. As a result, they can: 

  • Help reduce DNA damage
  • Reduce the risk of heart disease
  • Lower blood pressure
  • Prevent heart disease
  • Help maintain brain function

How to Make the Best Almond Flour Blueberry Cake

This recipe comes together with a few simple steps, but don’t worry. It’s quick and easy to do! 

Prepare the Blueberry Buckle Coffee Cake Batter

  • Combine the Dry Ingredients. Sift the dry ingredients into a medium-sized bowl. 
  • Mix the wet Ingredients. Use a stand mixer or hand mixer to beat the butter and sugar together until smooth. Add the eggs, and almond milk, and mix again until the batter is fluffy and no streaks remain. 
Plain batter for almond flour blueberry buckle coffee cake.
Blueberries being added to blueberry buckle cake batter.
Almond flour blueberry buckle coffee cake batter in a bowl.
  • Combine the Wet and Dry Ingredients. Working in batches, gently add the flour mixture to the bowl of wet ingredients. If the batter is too thick, add an extra dash of milk, and mix again. Gently fold in the blueberries. Spread the batter into a prepared pan that has been lined with parchment paper or greased with cooking oil spray.

Make the Streusel Topping

Blueberry buckle cake in a square baking pan.
Baked almond flour blueberry buckle coffee cake in a square pan.
Overhead view coffee cake in baking dish topped with blueberries and crumble.
  • Combine. Add the streusel ingredients to a medium-sized bowl. 
  • Crumble. Use your hands or a pastry cutter to mix the ingredients together until a sand-like texture is formed. 
  • Spread. Sprinkle the topping evenly over the cake batter, and lightly press it down using your fingertips. 

Bake the Cake

  • Bake. Transfer the baking dish to a preheated oven, and let it bake until it’s golden brown around the edges a toothpick comes out clean when inserted into the center. 
Pro Tip

Pro-Tip: For the best results, cover the pan with foil during the last 5-10 minutes of baking to prevent it from burning. If the middle is not cooked completely, continue to let it bake with the foil on for about 5 minutes or until the batter is set. 

  • Cool. Remove the cake from the oven, and set it aside to cool. For easier slicing, place it in the fridge for 10 minutes before slicing!  

Flavor Boosters

We prefer to keep the flavor fairly simple, letting the blueberry flavor shine in this blueberry almond cake. However, feel free to experiment with different add-ins. Some great options include: 

  • Lemon juice or lemon zest
  • Chopped nuts
  • Vanilla extract

Topping Ideas

We don’t frost the almond flour blueberry cake, but you definitely can! To do so, allow it to cool completely. Then, spread your favorite icing on top of the cake. Cream cheese frosting, vegan coconut whip frosting, or store-bought frosting all taste great. 

square of blueberry buckle cake on white plate with fork on it. Coffee on the side.

How to Store

This recipe makes up to 12 servings, meaning it’s perfect for feeding a crowd. Or, enjoy it throughout the week when you follow the tips below to keep it fresh! 

  • To Store: Transfer leftovers to an airtight container, and keep it stored at room temperature for up to 3 days. 
  • To Freeze: Store the blueberry coffee cake slices in individual Ziploc bags, and keep them frozen for up to 6 months. 
  • To Serve: Let your cake thaw in the fridge overnight, and enjoy cold or at room temperature! 

Common Questions About This Almond Flour Blueberry Cake Recipe

Is almond flour sweet? 

Almond flour has a mild nutty, slightly sweet flavor that makes it great for baking. 

Does almond flour change the taste of cake?

Almond flour typically creates a richer flavor in cakes and yields a softer, fluffier texture. 

Can I make this recipe with different berries? 

We haven’t tested it, but it should work! Feel free to swap out the blueberries with blackberries, raspberries, or chopped strawberries instead. 

Can I use frozen berries instead of fresh berries?

If you want to use frozen blueberries, we recommend letting them thaw first. Then, drain off the extra liquid, and add them to the batter as normal.  

Prep

More of Our Favorite

Gluten-Free Cake Recipes

Looking for more gluten-free cakes to satisfy all your dessert needs? We’ve got you covered with the recipes below! 

  • Gluten Free Chocolate Cake
  • ​Naked Almond Flour Chocolate Cake
  • Vegan Vanilla Cake with Frosting (Grain Free)
  • ​Almond Cake with Greek Yogurt Frosting
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3 squares of blueberry buckle cake stacked on top of each other.

Almond Flour Blueberry Buckle Coffee Cake Recipe


★★★★★

4.7 from 21 reviews

  • Author: Lindsay Cotter
  • Total Time: 50-55 minutes
  • Yield: 10–12 servings 1x
  • Diet: Gluten Free
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Description

Make this gluten-free almond flour blueberry cake with simple ingredients and 60 minutes for the perfect low-sugar breakfast or brunch cake!


Ingredients

Units Scale
  • 1 ¼ cup (140 grams) fine blanched almond flour
  • 4 Tablespoons (28 grams) coconut flour
  • 2 teaspoons baking powder
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon kosher salt
  • ¼ cup softened unsalted butter or naturally refined coconut oil (solidified)
  • ½ cup sugar-free substitute (baking stevia, monk fruit sweetener, or xylitol) or raw sugar (see notes)
  • 2 large eggs, room temperature (see notes vegan substitute and tips)
  • 4 to 6 ounces unsweetened plain almond milk (more as needed)
  • 1 ½ cups fresh blueberries

Topping

  • ⅓ cup fine blanched almond flour
  • 2 Tablespoons sugar-free substitute or coconut sugar (see notes)
  • 2 teaspoons ground cinnamon
  • 2 to 3 Tablespoons unsalted butter or plant based soy-free butter, chilled and sliced

Instructions

  1. Preheat the oven to 350 F. Line an 8×8 baking pan with parchment paper or grease well with non-stick cooking spray. Set aside.
  2. In a medium-sized bowl, sift together the almond flour, coconut flour, baking powder, cinnamon, and salt until combined.
  3. In a stand mixer or large bowl and electric hand mixer, beat butter and sugar until smooth. Add the eggs and 4 ounces almond milk, mix until combined and the batter is fluffy.
  4. Working in batches, gently add the flour mixture to the wet ingredients. If the batter is too thick, add 1 to 2 more ounces of milk and mix again.
  5. Fold in the blueberries and spread the batter into the prepared pan. Set the pan aside while preparing the topping.
  6. In a medium-sized bowl, add all the topping ingredients (almond flour, sugar substitute, cinnamon, and chilled butter) and crumble with hands or a pastry cutter. Spread the topping evenly on the cake batter, then lightly press the topping into the batter using fingertips.
  7. Bake in the preheated oven for 30 to 35 minutes or until golden brown on the edges and a toothpick inserted in the middle comes out clean. For best results, cover with foil the last 5 to 10 minutes to prevent burning. If the middle is not cooked all the way, continue to cook covered for an additional 5 minutes or until a toothpick inserted comes out clean.
  8. Remove from the oven and cool on a rack. Serve cake after it has cooled to room temperature. For easier slicing, place cooled cake pan in the fridge for 10 minutes before slicing.
  9. Store this cake in an airtight container on the countertop for up to 3 days.

Notes

Sugar Tips – If using raw sugar or coconut sugar (versus a sugar substitute) in the cake you may want to increase the amount to ⅔ cups sugar. Sugar substitutes have a sweeter taste than regular sugar. Note that the sugar content will be higher than what the nutrition label states.

Egg Free Option/Vegan Option – Replace the egg with a flax egg by whisking together 1 Tablespoon ground flaxseed with 2 ½ Tablespoons water. Allow the mixture to sit for 10 to 15 minutes until a gel/egg-like texture forms. Fold this in with the batter when combining wet/dry ingredients. Baking times will vary. Check at 25 to 30 minutes for doneness. Let the pan cool then place the cake in the fridge for 20 minutes before slicing, this will prevent crumbling.

  • Prep Time: 20 minutes
  • Cook Time: 30-35 minutes
  • Category: Dessert
  • Method: Oven
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
  • Calories: 203
  • Sugar: 8.6 g
  • Sodium: 24.5 mg
  • Fat: 9.1 g
  • Saturated Fat: 3.7 g
  • Carbohydrates: 17.3 g
  • Fiber: 1.4 g
  • Protein: 3.6 g
  • Cholesterol: 45.3 mg

Keywords: almond flour blueberry cake, blueberry blueberry buckle coffee cake, blueberry buckle cake

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Do you have questions, feedback, or tips about this recipe? Leave a comment below with any questions or feedback you’d like to share!

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Categories: Desserts, Gluten-Free, Grain-Free, Low-Carb, Nightshade-Free, Oven, Snacks and Appetizers, Vegetarian Tags: almond flour blueberry cake, blueberries, blueberry buckle cake, blueberry buckle coffee cake, brunch, cake, dessert, gluten free cakes, gluten free dessert, kid friendly, low sugar

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Lindsay Cotter of Cotter Crunch

About Lindsay

Hi, y’all, I’m Lindsay Cotter, a Nutrition Specialist with a focus on Gluten-Free eating. I love creating delicious nourishing food that anyone can enjoy.

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  1. Rebecca

    08/16/2023 at 10:19 AM

    looks really good.
    Is the carb count 17.3 a slice?
    we count carbs.

    Reply
    • Avatar photoLindsay Cotter

      08/16/2023 at 2:01 PM

      Hi Rebecca! I just updated the nutrition using sugar substitutes only. That came out to 15.4 carbs, mainly from the blueberry and the coconut flour. This was for 12 slices. Hopefully that helps!

      Reply
  2. Shelley

    07/28/2023 at 5:01 PM

    I’m allergic to nuts. Can I use 1:1 flour instead? Same ratio?

    Reply
    • Avatar photoLindsay Cotter

      07/29/2023 at 6:41 PM

      HI Shelley! I don’t think that 1:1 would result in the same fluffy soft texture. But I do have a blueberry muffins recipe that uses 1:1. You could make those and add the crumb topping like I do in this recipe! https://www.cottercrunch.com/low-fodmap-gluten-free-blueberry-muffins/

      Reply
  3. Shelley

    07/28/2023 at 4:58 PM

    I’m allergic to nuts. Can we use 1:1 flour instead? Same ratio?

    Reply
  4. Carma

    11/15/2020 at 10:02 AM

    Yep, this is a good one. I used frozen blueberries, and the coconut oil and raw sugar version. I also baked it about five minutes longer after covering it with foil as suggested. Reeeeally delicious. Made me feel like I was eating something sinful.

    ★★★★★

    Reply
    • Avatar photoLindsay Cotter

      11/15/2020 at 5:54 PM

      Thanks for the feedback Carma! So glad you loved it!

      Reply
  5. Josiah G.

    09/28/2020 at 10:30 AM

    I made this for my family, and we all loved it

    ★★★★★

    Reply
    • Avatar photoLindsay Cotter

      09/28/2020 at 4:37 PM

      I’m so glad! Thanks Josiah

      Reply
  6. Astrid

    09/05/2020 at 6:39 PM

    I love this recipe! I’ve made it several times and it’s always delicious. My family can’t tell that it’s low carb (I use Swerve as the sugar substitute). 🙂 Thank you so much!

    Reply
    • Avatar photoLindsay Cotter

      09/07/2020 at 11:42 AM

      That’s what I’ve used too. Love swerve!

      Reply
  7. NATALIE SCHRIER

    08/07/2020 at 7:40 PM

    Do you think palm shortening would work well in place of butter/coconut oil? I have some that I need to use up :).

    Reply
    • Avatar photoLindsay Cotter

      08/08/2020 at 10:21 AM

      Worth a shot! If anything, you could make it a crumble if it doesn’t hold. 😉

      Reply
  8. Suzanne

    07/17/2020 at 9:43 AM

    I haven’t made this but the cranberry buckle on Home and Family just sounded so delicious that I knew I could find a keto version online. So I can’t really rate the recipe.

    Reply
    • Avatar photoLindsay Cotter

      07/17/2020 at 10:23 AM

      Let me know if you need any substitutes! Happy to help.

      Reply
  9. Niav Connor

    07/14/2020 at 6:51 PM

    I really wanted to love this buckle because of all the great reviews. Sadly, though, it didn’t work for me. It was way too sweet. I even thought 3/4 c sugar is A LOT of sugar (for my taste) when I was putting it in. I had the intuition to only put in 1/2 C. All I’m tasting right now is sugar, even though I used coconut sugar. This is a beautiful reminder to listen to my intuition.

    Also, it seems like it’s not cooked enough (it’s kind of soggy) even though I baked for more than 35 minutes. I used frozen blueberries, so I’m wondering if that created more moisture in the batter.

    I may try this recipe again with fresh blueberries and less sugar and see if it works.

    Thanks for creating it even though it didn’t turn out that great for my taste.

    ★★★

    Reply
    • Avatar photoLindsay Cotter

      07/15/2020 at 10:12 AM

      oh I am so sorry to hear. Frozen blueberries don’t work well with this dish. Unfortunately. And I definitely understand the sugar content. Adjust as needed. I’ve had many say it’s perfectly sweet but it just depends on the person.

      If the middle is not cooked all the way, then I would cover the dish with foil a continue to bake an additional 5-10 minutes or so. Hope this helps!

      Reply
  10. Bonnie

    04/03/2020 at 7:15 PM

    I had some blueberries I needed to use up so I tried this recipe. I don’t follow a Paleo diet, but I do bake a lot with Almond flour. So I made changes – used gluten free flour instead of coconut flour; use granulated sugar instead of sugar substitute, and used brown sugar for the topping instead of sugar substitute. It came out great! Soft and yummy. Next time I think I will add a 1/2 tsp of Almond extract to bring out the almond flavor more. Thanks much!

    ★★★★★

    Reply
    • Avatar photoLindsay Cotter

      04/04/2020 at 11:11 AM

      I’m so glad those subs worked! Way to adjust with watcha got Bonnie!

      Reply
  11. Gwen

    04/02/2020 at 10:29 AM

    Looks amazing! One question – if using frozen wild blueberries, should I defrost them first before mixing into the batter? Thanks!

    ★★★★★

    Reply
    • Avatar photoLindsay Cotter

      04/02/2020 at 2:16 PM

      I would keep them frozens so they don’t bleed out. KEep me posted!

      Reply
  12. Julia

    03/17/2020 at 12:37 PM

    Hi there! I haven’t made this recipe yet, but I was wondering what kind of oil would work best for the topping; would coconut oil be ok, rather than butter as I am paleo?

    Reply
    • Avatar photoLindsay Cotter

      03/17/2020 at 6:46 PM

      SUre! I would try naturally refined coconut oil so it doesn’t taste like coconut and has higher heat index

      Reply
  13. Michelle

    03/16/2020 at 8:44 PM

    Is our new family favorite

    ★★★★★

    Reply
  14. Anne

    02/21/2020 at 2:45 PM

    The recipe looks great! Have you ever made it the night before? Like, chill it in the fridge and baked it the next morning? I think I’ll try that but wanted to check that out.

    Reply
    • Avatar photoLindsay Cotter

      02/22/2020 at 11:39 AM

      I think that would work! I haven’t tried it but keep me posted.

      Reply
    • Ruth

      10/22/2022 at 8:37 AM

      you could bake it ahead, a day or so, and if you like to serve it warm..
      just bump it in the microwave for a few seconds.

      Reply
      • Avatar photoLindsay Cotter

        10/23/2022 at 9:35 AM

        Thanks for tips Ruth!

        Reply
  15. Tee

    02/12/2020 at 12:13 AM

    I have calculated this at least 6 different ways including counting the carbs in every ingredient and i get far less carbs per serving. I used real eggs, swerve sweetener and everything else was the same. Am i counting it incorrectly? Your calculations are much higher. Help!!

    ★★★★★

    Reply
    • Tee

      02/12/2020 at 12:16 AM

      Also, it was sooo good. I even dropped dollops of ”cheesecake” on top before baking. And I added almond extract to the batter.

      ★★★★★

      Reply
    • Avatar photoLindsay Cotter

      02/12/2020 at 8:11 AM

      I used raw sugar, that’s probably why. But glad yours is lower! And that you liked it. hehe. 😉

      Reply
  16. S. Hoey

    02/09/2020 at 4:06 PM

    I followed this recipe (used rice milk instead of almond milk) as directed and was disappointed with the result. The buckle was too wet with almost a mushy consistency even after thoroughly baking it. Perhaps the 4-6 ounces of non dairy milk is too much in this recipe? I won’t be making this one again.

    ★

    Reply
    • Avatar photoLindsay Cotter

      02/09/2020 at 4:21 PM

      Hmm that’s odd. That’s shouldnt have happened. Did you chill it after? So sorryx I’m happy to retest with rice milk.

      Reply
  17. Nicole

    08/01/2019 at 6:51 PM

    Hey Lindsay –
    I stumbled across your site and this is the first recipe I tried. Wow! It’s so good. 🙂 Love the softness of the cake and the crumble just takes it to another level. I’ll definitely be back and excited to try some more of your recipes!
    Nicole

    ★★★★★

    Reply
    • Avatar photoLindsay Cotter

      08/02/2019 at 9:24 AM

      Oh I am so glad! Isn’t it like a cloud of cakey goodness? Haha! Keep me posted on if you try other recipes. <3

      Reply
  18. gun mayhem

    07/30/2019 at 5:28 AM

    Yummy! I can’t wait to try it!

    ★★★★★

    Reply
  19. Deb

    07/17/2019 at 11:33 AM

    I just now picked a bag of fresh gorgeous blues that are going into this recipe for dessert! I’ll also make coconut cream whipped cream for it,
    I’ll let you know how it turns out

    Reply
    • Avatar photoLindsay Cotter

      07/17/2019 at 6:57 PM

      Woohoo! That’s what I like to hear. Keep me posted Deb!

      Reply
  20. Suzy

    06/26/2019 at 8:22 PM

    I love that this is made with almond flour! Just perfect and it goes so well with the blueberries!

    ★★★★★

    Reply
    • Avatar photoLindsay Cotter

      06/27/2019 at 9:06 AM

      I seriously love the combo! Perfect for summer 😉

      Reply
  21. Sommer

    06/26/2019 at 11:02 AM

    Love that this fits into my diet! So tasty too!

    ★★★★★

    Reply
    • Avatar photoLindsay Cotter

      06/26/2019 at 12:41 PM

      Woohoo! ? Enjoy:)

      Reply
  22. Natalie

    06/25/2019 at 11:37 PM

    Looks so delicious and perfect with a cup of coffee . Can’t wait to try this cake soon!

    ★★★★★

    Reply
    • Avatar photoLindsay Cotter

      06/26/2019 at 12:38 PM

      Keep me posted Natalie! And yes…SO good with a nice cup o joe 😉

      Reply
  23. Sam

    06/25/2019 at 12:17 PM

    Ahhhh just the recipe I need to use up all the blueberries we picked last week. Thanks for such a great recipe.

    ★★★★★

    Reply
    • Avatar photoLindsay Cotter

      06/25/2019 at 6:06 PM

      Woohoo! Keep me posted on how it goes

      Reply
  24. Tanya Schroeder

    06/25/2019 at 6:34 AM

    This is really the best way to use up fresh berries! So good!

    ★★★★★

    Reply
    • Avatar photoLindsay Cotter

      06/25/2019 at 6:07 PM

      It’s so perfect for this time of year for sure!

      Reply
  25. Toni

    06/25/2019 at 5:32 AM

    Anything with coffee sounds perfect to me!! This is really amazing!!

    ★★★★★

    Reply
    • Avatar photoLindsay Cotter

      06/25/2019 at 6:07 PM

      Amen to that friend;) thank ya!

      Reply
  26. Lia

    06/24/2019 at 11:30 PM

    Hi! I just made this and it’s super tasty!! Thank you so much.

    One thing though, I think the salt is missing from the ingredients list. I just eyeballed what I thought was a good amount.

    Reply
    • Avatar photoLindsay Cotter

      06/25/2019 at 12:45 PM

      thank you! Just updated it!

      Reply
  27. Katie

    06/24/2019 at 10:07 PM

    This coffee cake was SO good! I loved the blueberries and that topping made it just right!

    ★★★★★

    Reply
    • Avatar photoLindsay Cotter

      06/25/2019 at 6:12 PM

      I’m so glad you liked it Katie! Crumble topping for the win! ??

      Reply
  28. Julie

    06/24/2019 at 9:04 PM

    This looks amazing! I love a good coffee cake! Can’t wait to try it.

    ★★★★★

    Reply
    • Avatar photoLindsay Cotter

      06/25/2019 at 6:12 PM

      Same here! Good for any (and all) meals 😉

      Reply
  29. Liz

    06/24/2019 at 2:57 PM

    I haven’t made a blueberry buckle in over a decade! Your beautiful recipe has motivated me to make one ASAP!

    ★★★★★

    Reply
    • Avatar photoLindsay Cotter

      06/25/2019 at 6:13 PM

      Whattttt! Glad to hear it, keep me posted 😉

      Reply
  30. Liz S

    06/24/2019 at 4:05 AM

    Yep, it looks like a scrumptious blueberry coffee cake to me!?

    ★★★★★

    Reply
    • Avatar photoLindsay Cotter

      06/24/2019 at 10:21 AM

      Think I have the blueberry muffin quest bars beat? Haha.

      Reply

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Lindsay Cotter of Cotter Crunch

About Lindsay

Hi, y’all, I’m Lindsay Cotter, a Nutrition Specialist with a focus on Gluten-Free eating. I love creating delicious nourishing food that anyone can enjoy.

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Two gluten free blueberry coffee cake photos with text between them.