Home | Gluten Free Blueberry Vanilla Crumb Cake + VIDEO

Gluten Free Blueberry Vanilla Crumb Cake + VIDEO

by Heather

Whether you’re serving this gluten free blueberry vanilla crumb cake for a special get together, or at home with your family, you’ll love how easily this healthier coffee cake comes together. It’s a hit with everyone! Below you’ll find a video of how to make it, the recipe and swaps if you need them.

Gluten Free Blueberry Vanilla Crumb Cake

Gluten Free Blueberry Vanilla Crumb Cake

Originally I had planned to share this recipe for Easter, but likely we’ll be home practicing social distancing when Easter rolls around. Lucky for us, we can make and enjoy this crumb cake as a family!

You can use fresh blueberries if you have them, or frozen if fresh isn’t an option. Don’t have blueberries? Use whatever fresh or frozen berry you have on hand! The touch of juicy berry between the perfectly soft and sweet bites is perfect.

We love it because it’s…

Moist.

A little fruity.

Slightly buttery.

Quite vanilla-y.

Wanna see how easy it is to make? Watch out the how-to video below!

Gluten free flour options

If you haven’t tried this flour combo of oat flour, brown rice flour and coconut flour, then it’s time to! Like this weekend. That’s why I’m sharing it on a Friday… get your brain wheels a cranking and thinking about what you want to bake this weekend. And I highly suggest making this because the combo of these 3 flours together leave you with a soft, not dense cake.

These 3 flours are part of my pantry staples that I keep on hand all the time.

  • Oat flour
  • Brown rice flour
  • Coconut flour

Swap you can make

  • Like I mentioned above, if you don’t have fresh berries, use frozen! Here’s a tip when using frozen berries. Toss the berries with 1/2 cup of the flour mixture before adding them into the cake mix. That will help keep them a bit more separated instead of clumping together.
  • If you don’t have applesauce on hand, increase the almond milk.
  • Use your favorite milk option if you don’t have almond milk.
  • You can substitute the avocado oil for melted coconut oil, or even melted butter.
Gluten Free Blueberry Vanilla Crumb Cake

Ingredients for gluten free crumb cake

  • oat flour
  • brown rice flour
  • coconut flour
  • rolled oats
  • natural cane sugar
  • baking powder
  • sea salt
  • eggs
  • unsweetened almond milk
  • unsweetened applesauce
  • avocado oil
  • vanilla extract
  • blueberries (fresh or frozen)
  • unsalted butter 

How to make it

  • Start by preheating your oven and preparing the pan. I love using parchment paper with baking so that I have way less worry about sticking.
  • Next we’ll mix the dry ingredients together in one bowl. After that the wet ingredients are mixed together, and then they’re both combined until just mixed.
  • Fresh or frozen blueberries are folded in and then pour it into your prepared pan.
  • Mix together the crumb toppings and sprinkle over the cake batter.
  • Bake for 25-30 minutes, then let the crumb cake cool before removing from the pan!

Ready to make yourself a blueberry crumb cake? Let’s do it!

Like this recipe? Check these out too!

Gluten Free Blueberry Vanilla Crumb Cake
gluten free blueberry vanilla crumb cake
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Gluten Free Blueberry Vanilla Crumb Cake

Prep Time5 mins
Cook Time25 mins
Course: Dessert
Cuisine: American
Keyword: cake, dessert, healthy dessert
Servings: 10 servings
Author: Heather

Ingredients

  • 1 cup oat flour
  • 1 cup brown rice flour
  • 6 tbsp coconut flour
  • 2/3 cup natural cane sugar
  • 2 tsp baking powder
  • 1 tsp sea salt
  • 4 eggs
  • 3/4 cup unsweetened almond milk
  • 1/2 cup unsweetened applesauce
  • 1/4 cup avocado oil
  • 1 tbsp vanilla extract
  • 1 cup blueberries (fresh or frozen)
  • 4 tbsp unsalted butter (softened)
  • 1 tsp vanilla extract
  • 1/2 cup oat flour
  • 1/4 cup rolled oats
  • 2 tbsp natural cane sugar

Instructions

  • Preheat your oven to 350 degrees + coat a 9 inch cake pan lightly with oil. Cover the bottom with parchment paper.
  • In a medium sized bowl mix together the 1 cup of oat flour, brown rice flour, coconut flour, 2/3 cup natural cane sugar, baking powder and sea salt.
  • In a small bowl, whisk together eggs, almond milk, applesauce, oil and 1 tbsp vanilla extract.
  • Stir wet into dry, until combined. Do not over stir. It will look slightly lumpy. Fold in blueberries and pour into prepared pan.
  • To make the crumb topping combine the softned butter, 1 tsp vanilla extract, 1/2 cup oat flour, 1/4 cup rolled oats and 2 tbsp natural cane sugar with. fork. Distribute evenly on top of the cake.
  • Bake for 25-30 minutes. Test with a toothpick for doneness. You want a slightly moist toothpick. Not gooey but not bone dry. The edge should be light golden brown and the cake will spring back when you press on it lightly.
  • Let the cake cool fully before removing from the pan. Cake can be stored at room temperature.
Did you make this recipe?Be sure to tag me @fitmamarealfood or tag #fitmamarealfood!

Did you make this recipe? Be sure to tag me @fitmamarealfood and use the hashtag #fitmamarealfood on Instagram so I can see what you’re making!

Gluten Free Blueberry Vanilla Crumb Cake

Have you ever tried a gluten free cake? You should! You wouldn’t even know it was gluten free except I told you 🙂

If you try this recipe, please do leave a rating and comment below!

XO

Heather

*Originally published in November 2011. Updated March 2020.*

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0 comment

Lauren @ What Lauren Likes November 18, 2011 - 5:39 am

Looks great! Can’t wait to try 😀

Reply
Lindsay @ biking before bed November 18, 2011 - 6:26 am

You had me sold when you said it was vanilla-y. I love desserts than can be breakfasts too!

Reply
Emily November 18, 2011 - 6:52 am

This looks incredible! I want to make this to go with my families Thanksgiving brunch!

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Get Healthy with Heather November 18, 2011 - 7:30 am

That would be the perfect time for it!

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Hilliary @ Happily Ever Healthy November 18, 2011 - 6:53 am

This looks delicious! I have never tried gluten free baking, but I might have to now. This weekend I want to make more homemade granola bars for my snack drawer at work, and maybe some other healthy snacks for work! Happy Friday!

Reply
Get Healthy with Heather November 18, 2011 - 7:30 am

Sounds like you’ve got a fun weekend in the kitchen ahead of you!

Reply
Ashley @ My Food 'N' Fitness Diaries November 18, 2011 - 7:58 am

I’ve never tried a gluten free cake, mostly just because I’m not gluten intolerant. This cake looks delicious though, so I’m absolutely willing to try it! Thanks for sharing. 😉

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Casey @ Insatiably Healthy November 18, 2011 - 8:16 am

This sounds incredible! I love crumb caked because I feel like I can have them for breakfast or dessert

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Erica November 18, 2011 - 9:29 am

I made a gluten free pumpkin pie one year- SO good. I’ve been waiting for this recipe since I saw your picture on instagram ;). So sweet of you to share with your classes! Did you get the new pump release? I got mine yesterday. Back on the choreo learning train 🙂

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Get Healthy with Heather November 18, 2011 - 9:44 am

No not yet, which reminds me I need to sign up for the autoship! We won’t launch 80 till February I think. How is it? I’m excited to get another one under my belt 🙂

And GF pumpkin pie sounds like the bomb!

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janetha November 18, 2011 - 10:58 am

YUM. bookmarked.

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Kristen @ swanky dietitian November 18, 2011 - 12:19 pm

This looks great! I’ve had gluten free cookies before and it just felt like there was something missing. But this looks soft and fluffy. Yum!!

Reply
Get Healthy with Heather November 18, 2011 - 4:55 pm

It was very soft! I could picture gf cookies missing something… It’d be hard to get a good chew factor in cookies with gf flours.

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Averie @ Love Veggies and Yoga November 18, 2011 - 1:19 pm

GF and blueberries and a cake? Sign me up. It looks great, Heather!

Reply
Get Healthy with Heather November 18, 2011 - 4:55 pm

Thanks Averie 🙂

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Carol November 18, 2011 - 2:35 pm

You inspired me to try the body pump class at my gym. Went on Thurs night for the first time. I loved it, but boy am I super sore now (two days later) and I barely used any weight. Will definetly go back next week.

Reply
Get Healthy with Heather November 18, 2011 - 3:19 pm

I’m so glad you tried it out and loved it! I’m usually way more sore 2 days later than the next too. Wish you could come to my class 🙂

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Pure2raw Twins November 18, 2011 - 5:08 pm

Heather that looks sooo good!!! I need to have a slice of that yummy gf cake right now 🙂

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Felicia (Natural+Balanced) November 18, 2011 - 5:55 pm

i loveee crumb cakes. seriously. its all about the topping!! this looks deliciousss

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Kristi Rimkus November 19, 2011 - 5:47 am

I adore crumb cakes, especially with a good cup of Earl Gray tea!

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Kathleen November 20, 2011 - 3:57 pm

Your recipes are the BEST!! You never let me down. 😀

Reply
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