The Blueberry Coffee Cake
There’s always that one dessert that disappears first… and this time, it was this blueberry coffee cake.
My sister recently made it after discovering the recipe from K pour Katrine. She swapped in Cabera Organic Blueberries and the result was pure magic: extra moist, lightly sweet, with a beautiful crunchy pecan topping. It looked fancy, tasted even better, and vanished in minutes.
This gluten-free and dairy-free coffee cake is surprisingly simple to make, yet it feels special enough for guests or a quiet weekend treat.
✔️ Extra moist and tender ✔️ Naturally gluten-free & dairy-free option ✔️ Perfect with Cabera Organic Blueberries
Ingredients
Pecan Crumble
¾ cup (90 g) finely chopped pecans
½ cup + 2 tbsp (80 g) gluten-free or regular flour
⅓ cup (80 ml) dairy-free margarine
⅓ cup (70 g) packed brown sugar
½ tsp ground cardamom
¼ tsp salt
Blueberry Cake
1¼ cups (175 g) gluten-free or regular all-purpose flour
1⅓ cups (135 g) almond flour
½ tsp baking soda
2 tsp baking powder
½ tsp salt
½ cup (125 ml) soy cream (or full-fat coconut milk)
1 tbsp white vinegar
2 large eggs
½ cup (105 g) sugar
½ cup (125 ml) olive oil
2 tsp vanilla extract
2 cups (340 g) Cabera Organic Blueberries (thawed and drained if frozen) + a few extra for garnish
Optional: powdered sugar for dusting
Make the crumble
In a small bowl, mix all the crumble ingredients with your fingers until the dry ingredients are fully combined with the margarine. Set aside.
Prepare the cake
Preheat oven to 350°F (180°C). Grease an 8-inch square pan and line with parchment paper, leaving overhang on the sides.
In a bowl, whisk together the flour, almond flour, baking soda, baking powder, and salt.
In a small bowl, mix the soy cream with the vinegar. Set aside.
In a large bowl, beat the eggs and sugar for 3 minutes until thick and pale. Add the olive oil, vanilla, and soy cream mixture. Mix briefly, then add the dry ingredients and beat until combined.
Gently fold in the Cabera Organic Blueberries with a spatula.
Pour the batter into the prepared pan and sprinkle the crumble evenly on top. Bake for 55–60 minutes, or until a toothpick inserted in the centre comes out clean.
Cool on a rack. Dust with powdered sugar if desired and garnish with a few extra blueberries.
Serve slightly warm or at room temperature. It’s perfect with coffee or as a weekend brunch centrepiece.
