This moist and fluffy Lemon Blueberry Coffee Cake is the perfect spring breakfast or dessert for the whole family. It’s light and fluffy and has a fresh taste of tangy lemons and juicy blueberries.

This lemon blueberry coffee cake recipe is also gluten free! So all my celiac friends of GF friends, this one’s for you!

You might have noticed that I have been loving the lemon and blueberry flavor combination lately as spring is in full force and summer is just right around the corner.

Besides my Lemon Blueberry Muffins, Lemon Bars, you have to try this Lemon Blueberry Coffee Cake.

Don’t worry, I’ll probably go back to everything peanut butter and chocolate soon, but right now, so many of you requested a lemon blueberry combo! I added a crumbly topping that sets this dessert over the edge with deliciousness!

There is a piece of gluten-free cake being lifted up from a tray of just baked coffee cake. There is also a drizzle of icing on top. In the background there is a lemon wedge and blueberries.

I actually made another gluten-free coffee cake recipe a few months ago and I got asked so many times “where is the coffee?” 

And believe it or not, coffee cake doesn’t have to have any coffee in it! It just simply got its name because it pairs well with a cup of coffee. 

However, what is important for a coffee cake is the crumbly streusel on top. We cannot forget about that part!

Lemon Blueberry Coffee Cake Made Gluten Free

A white plate with one piece of moist paleo cake drizzles with a paleo glaze. There are blueberries sprinkled everywhere

Yes! This gluten-free lemon blueberry cake is a better version of the original coffee cake. I have made some substitutions to be able to make this cake a little better for you.

Coconut oil
Coconut oil is the easiest way to make baked goods dairy-free.

I also love baking with coconut oil because it helps to keep the cake moist while not adding much flavor. 

Almond flour
Not only does almond flour provide a delicious nutty flavor, but using almond flour and tapioca flour also makes this dessert gluten-free. 

Blueberries add the best flavor to this dish, and compliment the lemon perfectly!

Ingredients for the Perfect Crumble Topping

There is a gluten-free cake in a loaf pan. The healthy dessert is cut into 9 squares. The cake is drizzled with a maple coconut butter.

A must for any type of coffee cake is the crumbly streusel on top.

And let me tell you, I am addicted! This crumble topping is SO good and you can probably add it to any cake to make it extra special.

Crumble Topping iIngredients

Almond flour
Adds a nutty flavor and extra protein

Coconut oil
I like to use refined coconut which has a mildly sweet flavor

Coconut sugar
I love baking with coconut sugar. The flavor reminds me of regular light brown sugar, but it’s better for you

Lemon zest
Make sure you get organic lemons since you are using the skin. And always wash and dry your lemons, even when you get organic ones.

Ingredients for the Best Lemon Blueberry Coffee Cake Recipe

One piece of healthy dessert bar on a cake knife.You can see juicy blueberries in the yellow moist cake.

To make this soft and moist lemon blueberry cake you will need these simple ingredients:

Wet ingredients:

Use room temperature eggs to make sure that the batter will blend evenly.

It will also allow the cake to get fluffier and rise evenly. 

Brown sugar
I love the rich almost caramel flavor that the brown sugar adds to this lemon blueberry coffee cake.

Coconut oil
You know I love baking with coconut oil.

It keeps the cake moist and the neutral flavor is perfect when you don’t want to over-power the lemon and blueberry flavor.

Using oil when baking also makes the cake dairy-free. Make sure you melt and cool the coconut oil before mixing it with the other ingredients. 

Lemon juice
Always freshly squeezed!

You don’t need much juice to give this cake a fresh and tangy flavor, but whatever you do, don’t skip it! It complements the blueberries so well! 

Vanilla extract
Vanilla is kind of like the salt of baking.

You might not notice it when it’s there but you will know something is missing if you forget to put it in.

It also enhances all the other flavors and makes everything more delicious. 

Dry Ingredients:

Almond flour
Almond flour might be my favorite flour to bake with. It adds extra moisture!

It also has a delicious nutty flavor, perfect for this lemon blueberry cake!

Almond flour is also perfect if you want to make your baked goods gluten-free friendly.

Tapioca flour
Tapioca flour has become one of my most used ingredients over the past few years.

I love it as a thickening agent for soups and sauces and when used in baking, it adds a slightly chewy texture, perfect for this coffee cake!

Baking soda
For this recipe, I’m using baking soda as my rising agent.

Baking soda needs acid to become activated, which – you guessed it – the lemon provides. 

Step by step instruction on how to fold in blueberries into a lemon cake batter.

Fold ins:

Lemon zest
I love using the zest when making anything with citrus. It’s so fragrant and flavorful without adding too much sour juice.

Also, zest before you squeeze the juice out! Believe me, I have done it the other way around more than once. It’s way more difficult than it has to be.

Fresh or frozen doesn’t matter, whatever you got on hand.

Blueberries are a favorite in my kitchen, so juicy and flavorful- and they add the most beautiful color to my baked treats!

A Note on Sugar Substitution:

You can use other types of sugar to fit your needs and what you have on hand.

  • Coconut sugar – a great option if you do not use granulated white sugar
  • Maple sugar – a great sweetener alternative
  • Monk Fruit Sweetener

How to Make This Gluten Free Lemon Blueberry Coffee Cake

There are two pictures showcasing a lemon streusel. The left picture is of a bowl with almon flour, coconut oil, coconut sugar and lemon zest. The picture on the right is the crumbly topping added to the cake batter

Before we start baking and mixing, let’s make the crumble topping for the Lemon Blueberry Coffee Cake so it can chill in the fridge while preparing the rest of the cake. 

Also, here is your reminder to take out your eggs from the fridge if you haven’t already. 

First, wash and dry the lemons. Zest. Be careful not to get any of the white bitter parts of the peal.

Then, in a small bowl, mix together almond flour, coconut oil, coconut sugar, and lemon zest for the crumble topping.

Store the crumble mixture in the fridge while you’re preparing the cake batter.

Now, juice the already zested lemons. You will need one or two lemons depending on size. 

one bowl on almond flour, tapioca flour and keto-friendly sugar and one bowl with three eggs

Then, in a large mixing bowl, whisk together the wet ingredients: eggs, brown sugar, melted and cooled coconut oil, lemon juice, and vanilla extract.

In a separate bowl, whisk together the dry ingredients: almond flour, tapioca flour, and baking soda.

Whisk until there are no clumps left and everything is evenly distributed.  

The first bowl shows gluten-free flowers being mixed with a dairy-free egg mixture. The second picture has blueberries and lemon zest added to the mix. There is a wooden spatula in the picture as well.

Then, gently add the dry ingredients to the wet mixture and carefully combine with a spatula.  

In a separate small bowl, toss the blueberries in tapioca flour.

Then, fold in the blueberries and lemon zest into the cake batter. Be careful not to over-work the mixture. 

On the left there is a picture shot from above of the first layer of a lemon blueberry coffee cake. The picture on the right has added a crumbly lemon sugar topping added to the cake.

Pour the cake batter into an 8×8 parchment-paper-lined baking dish.

Spread an even layer of the lemon sugar crumble on top.

The crumble mixture should have hardened slightly while in the fridge. Use your hands to combine smaller crumbles together to create larger pieces.

Bake in the middle of the oven at 350 F for about 35 minutes until a toothpick comes out clean.

Let the lemon blueberry coffee cake completely cook before glazing with Maple Coconut Butter.

Tips for Perfecting this Gluten-Free Lemon Blueberry Cake

These is a piece of lemon blueberry coffee cake being eaten with a fork. There is a lot of blueberries both inside the gluten-free cake and fresh blueberries sprinkles on the plate.
  • Toss blueberries in 1 – 2 tsp tapioca flour before folding into the batter to prevent sinking to the bottom. Believe me, I have made so many batches of the blueberry muffins and learned this trick! 
  • Make sure your oven temperature is right using an oven thermometer! You would be surprised to know how often the actual temperature differs from what is displayed.
  • Always use room-temperature eggs when baking to make sure they blend evenly. It also will allow the cake to rise more evenly.
  • Check the lemon blueberry coffee cake with a toothpick around 30 – 32 minutes or once the top/edges start to brown. You don’t want to risk over-baking since it could result in a hard outside and a dry inside. 

My Favorite Way to Enjoy This Tasty Coffee Cake

A white plate with one piece of moist paleo cake drizzles with a paleo glaze. There are blueberries sprinkled around
  1. I love serving my coffee cake with a Maple Coconut Butter Glaze! Just melt 3 tablespoons of coconut butter and stir it together with 1 tablespoon of maple syrup. Drizzle on top!
  2. Ice cream!! This Lemon Blueberry Coffee Cake would be amazing with vanilla ice cream.
  3. For a yummy breakfast treat, serve with some thick yogurt and your favorite nut butter. 
  4. And of course, it’s a Coffee Cake, let’s serve it with coffee! Most of the time I drink my coffee with just a little bit of foamy oat milk. But here are two of my coffee drink recipes that you might want to try out: Whole30 Mocka Latte and Vegan Pumpkin Spiced Latte.

Does Coffee Cake Store Easily?

nine pieces of freshly cup lemon blueberry coffee cake still in a pan. there is a glaze drizzles on top.

If you, for some reason, won’t finish the whole Lemon Blueberry Coffee Cake in one sitting, don’t worry! It keeps well for a while. 

You can actually keep it on the countertop, wrapped in plastic or in an airtight container, for 2-3 days. Or keep it in the fridge for up to 5 days.

And yes, it freezes very well as well!

I would recommend slicing and wrapping each piece individually before freezing. This will allow you to grab one piece at a time from the freezer, instead of having to defrost the whole thing.

This is an awesome hack for a quick and easy breakfast or late-night dessert. To reheat, warm in the microwave for 15 seconds. 

What’s your favorite way to eat Lemon Blueberry Coffee Cake? Leave a comment below!


This is a piece of lemon blueberry coffee cake being eaten with a fork. There is a lot of blueberries both inside the gluten-free cake and fresh blueberries sprinkles on the plate.
A bite shot is taken from a piece of healthy breakfast dessert. There is a crumbly top and a drizzle of maple coconut butter. There is also blueberries and lemons in the picture

Get the recipe:Lemon Blueberry Coffee Cake with Crumb Topping

The Lemon Blueberry coffee cake is the perfect dessert for breakfast. Sweet and tangy, light and fluffy, this coffee cake flavor is perfect for spring and summer.
4.75 stars (4 reviews)


Crumble Topping

  • 2/3 cup almond flour
  • 1/3 cup coconut oil, melted and cooled
  • 1/3 cup coconut sugar *
  • 1/2 tbsp lemon zest

Coffee Cake

  • 2 cups almond flour, Packed
  • 1/4 cup + 1 tsp tapioca flour, divided
  • 1/2 tsp baking soda
  • 3/4 cup sugar *, see notes
  • 3 eggs, room temperature
  • 1/3 cup coconut oil, melted and cooled
  • 3 tbsp freshly squeezed lemon juice, ~2 lemons


  • Zest of 1 – 2 lemons, ~ 1 tbsp
  • 1 cup fresh blueberries


  • Wash and dry 2- 3 lemons and blueberries.
  • Zest the lemons and squeeze the lemon juice using your hands or a citrus juicer.

Crumble Topping

  • In a small bowl, mix together the almond flour, coconut oil, coconut sugar, and 1 tsp lemon zest for the crumble topping.
  • Store the crumble mixture in the fridge while you’re preparing the coffee cake batter.

Coffee Cake

  • Preheat the oven to 350 F and line or grease an 8×8 baking dish.
  • In a large bowl, whisk together the dry ingredients: almond flour, 1/4 cup of tapioca flour, sugar, and baking soda until there are no clumps.
  • In a separate bowl, mix together the wet ingredients: coconut oil, eggs, and lemon juice.
  • Gently combine the wet and dry ingredients together with a spatula.
  • Toss and coat the blueberries in 1 tsp tapioca flour to prevent them from sinking to the bottom of the cake.
  • Gently fold the blueberries and the rest of the lemon zest (roughly 1 tbsp) into the cake batter.
  • Pour the cake batter into the baking dish and then layer the crumbles on top (use your hands to combine smaller crumbles together to create larger pieces).
  • Bake for 30 – 32 minutes or until a toothpick comes out clean.
  • Allow the coffee cake to cool on a cooling rack. Drizzle some melted coconut butter with maple syrup. **
  • Slice and enjoy it!


* For a Keto Coffee Cake option, use keto-compliant granular sugar to replace coconut sugar. I used
Nutrition facts below may vary depending on the type of sweetener you use.
Serving: 1g, Calories: 295kcal, Carbohydrates: 16g, Protein: 7g, Fat: 26g, Saturated Fat: 11g, Polyunsaturated Fat: 13g, Cholesterol: 47mg, Sodium: 136mg, Fiber: 3g, Sugar: 12g

The Nutrition Facts above are specific to the ingredients I chose to use for this recipe, which may vary.