6 Gluten Free Blueberry Muffin Cake Recipes for Effortless Brunch

Blueberry muffin cake brings all the cozy, fruity flavor of your favorite bakery treat into one simple pan. No fussy liners, no waiting for individual muffins—just a tender, golden cake that feeds a crowd.

Whether you're hosting a weekend brunch or just want something special without the stress, these gluten free versions deliver. Each recipe is designed to be straightforward and rewarding, using everyday ingredients and clear steps.

From classic buttermilk cakes to dairy-free twists, there's a blueberry muffin cake here for every mood and diet. Let's get baking.

1. Classic Buttermilk Blueberry Muffin Cake

If you love the tangy, tender crumb of a buttermilk blueberry muffin but want something you can slice and share, this cake is your answer. It bakes up in a standard 9-inch round pan, so there's no fussing with muffin tins. The streusel topping adds that signature crunchy, buttery finish that makes every bite feel like the top of a muffin.

Perfect for brunch when you want something impressive without spending all morning in the kitchen.

Ingredients

• 1 1/2 cups (180g) gluten-free all-purpose flour blend (with xanthan gum)
• 1/2 cup (100g) granulated sugar
• 1/4 cup (50g) packed light brown sugar
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup (120ml) buttermilk, at room temperature
• 1/3 cup (80ml) vegetable oil
• 1 large egg, at room temperature
• 1 teaspoon vanilla extract
• 1 cup (140g) fresh or frozen blueberries (if frozen, do not thaw)
• For the streusel:
• 1/4 cup (30g) gluten-free all-purpose flour
• 2 tablespoons (25g) granulated sugar
• 2 tablespoons (25g) packed light brown sugar
• 1/4 teaspoon ground cinnamon
• 2 tablespoons (28g) cold unsalted butter, cut into small pieces

Instructions

1. Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
2. In a large bowl, whisk together the gluten-free flour, granulated sugar, brown sugar, baking powder, baking soda, and salt.
3. In a separate bowl, whisk together buttermilk, oil, egg, and vanilla until smooth.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix. Gently fold in the blueberries.
5. Pour the batter into the prepared pan and spread evenly.
6. Make the streusel: In a small bowl, combine flour, granulated sugar, brown sugar, and cinnamon. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Sprinkle evenly over the batter.
7. Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
8. Slice and serve warm or at room temperature.

Serving Tip

This cake is delicious on its own, but a dollop of lemon curd or a drizzle of simple powdered sugar glaze (mix 1/2 cup powdered sugar with 1-2 tablespoons milk) takes it over the top. Great with coffee or tea.

2. Lemon Blueberry Muffin Cake with Glaze

A bright lemon kick and juicy blueberries make this cake a brunch standout. It’s quick to throw together—no stand mixer needed—and the simple glaze turns it into something special. Perfect for when you want a treat that feels fancy but takes minimal effort.

Ingredients

• 1 1/2 cups gluten-free all-purpose flour blend (with xanthan gum)
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 tablespoon lemon zest
• 1/2 cup buttermilk (or milk + 1/2 teaspoon lemon juice)
• 1 1/2 cups fresh blueberries
• For the glaze: 1 cup powdered sugar, 2 tablespoons fresh lemon juice

Instructions

1. Preheat oven to 350°F. Grease an 8-inch round cake pan or line with parchment.
2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
3. In a large bowl, beat butter and sugar until light and fluffy, about 2 minutes.
4. Beat in eggs one at a time, then add vanilla and lemon zest.
5. Add dry ingredients in three additions, alternating with buttermilk, starting and ending with dry. Mix until just combined.
6. Gently fold in blueberries. Pour batter into prepared pan and smooth top.
7. Bake 30–35 minutes, until a toothpick inserted in center comes out clean. Cool in pan 10 minutes, then transfer to wire rack.
8. For glaze: whisk powdered sugar and lemon juice until smooth. Drizzle over cooled cake. Let set before slicing.

Serving Tip

Serve slices slightly warm or at room temperature. A dollop of whipped cream or a side of Greek yogurt complements the tangy lemon beautifully.

3. Almond Flour Blueberry Muffin Cake

When you want a brunch cake that feels both indulgent and virtuous, this almond flour version hits the sweet spot. Made without grains or gluten, it delivers a moist, tender crumb with a subtle nuttiness that pairs beautifully with juicy blueberries. The best part?

It comes together in one bowl and bakes in under 40 minutes, making it a practical choice for last-minute gatherings or lazy weekend mornings.

Ingredients

• 2 ½ cups almond flour
• ½ cup coconut sugar
• 1 teaspoon baking soda
• ½ teaspoon salt
• 3 large eggs
• ⅓ cup melted coconut oil or butter
• ¼ cup honey or maple syrup
• 1 teaspoon vanilla extract
• 1 tablespoon lemon zest
• 1 ½ cups fresh or frozen blueberries
• 2 tablespoons almond flour (for dusting blueberries)

Instructions

1. Preheat oven to 350°F. Grease an 8-inch round cake pan and line the bottom with parchment paper.
2. In a large bowl, whisk together almond flour, coconut sugar, baking soda, and salt.
3. In a separate bowl, beat eggs, then add melted coconut oil, honey, vanilla, and lemon zest. Whisk until smooth.
4. Pour the wet ingredients into the dry and stir until just combined. Do not overmix.
5. Toss blueberries with 2 tablespoons almond flour to prevent sinking, then gently fold into the batter.
6. Pour batter into the prepared pan and smooth the top. Bake for 30–35 minutes, until golden and a toothpick inserted in the center comes out clean.
7. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Serving Tip

Dust with powdered sugar just before serving, or top with a dollop of coconut whipped cream and extra fresh blueberries. This cake tastes even better the next day—store covered at room temperature for up to 3 days.

4. Coconut Flour Blueberry Muffin Cake

Coconut flour bakes up light and airy, making this cake a surprising delight for anyone who thinks gluten-free means dense. The natural sweetness of coconut pairs beautifully with bursts of juicy blueberries, creating a muffin-like crumb in cake form. It's also dairy-free, so it works for a crowd with different dietary needs.

Best of all, it comes together quickly with just one bowl.

Ingredients

• ½ cup coconut flour
• ¼ cup coconut oil, melted
• 4 large eggs
• ½ cup maple syrup
• 1 teaspoon vanilla extract
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 1 cup fresh or frozen blueberries

Instructions

1. Preheat oven to 350°F and line an 8-inch square baking pan with parchment paper.
2. In a large bowl, whisk together coconut flour, baking soda, and salt.
3. Add melted coconut oil, eggs, maple syrup, and vanilla. Stir until smooth and well combined.
4. Gently fold in blueberries.
5. Pour batter into prepared pan and spread evenly.
6. Bake for 25–30 minutes, until golden and a toothpick inserted in center comes out clean.
7. Cool in pan for 10 minutes, then transfer to a wire rack to cool completely.

Serving Tip

Serve slices warm with a drizzle of honey or a dollop of coconut whipped cream. This cake is also delicious toasted the next day for breakfast.

5. Oat Flour Blueberry Muffin Cake with Cinnamon Streusel

Hearty oat flour gives this cake a wholesome, slightly rustic texture that pairs beautifully with juicy blueberries. A cinnamon streusel topping adds warmth and a satisfying crunch, making every bite feel like a cozy brunch treat. This recipe comes together quickly with pantry staples, so you can whip it up even on busy mornings.

Ingredients

• 1 ½ cups oat flour (certified gluten-free if needed)
• ½ cup almond flour
• ½ cup coconut sugar or brown sugar
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• 2 large eggs, room temperature
• ½ cup plain Greek yogurt (or dairy-free alternative)
• ¼ cup melted coconut oil or unsalted butter
• ¼ cup maple syrup
• 1 teaspoon vanilla extract
• 1 ½ cups fresh or frozen blueberries (if frozen, do not thaw)
• For the streusel: ¼ cup oat flour, ¼ cup coconut sugar, 2 tablespoons cold butter or coconut oil, 1 teaspoon cinnamon

Instructions

1. Preheat oven to 350°F (175°C). Grease an 8-inch round cake pan or line with parchment paper.
2. In a large bowl, whisk together oat flour, almond flour, sugar, baking powder, baking soda, salt, and cinnamon.
3. In a separate bowl, beat eggs, then stir in yogurt, melted coconut oil, maple syrup, and vanilla until smooth.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Avoid overmixing.
5. Gently fold in the blueberries.
6. In a small bowl, combine streusel ingredients: oat flour, coconut sugar, cinnamon, and cold butter. Use a fork or your fingers to mix until crumbly.
7. Pour batter into prepared pan. Sprinkle streusel evenly over the top.
8. Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the pan for 10 minutes, then transfer to a wire rack.
9. Serve warm or at room temperature.

Serving Tip

This cake is delicious on its own, but for an extra treat, serve it with a dollop of Greek yogurt or a drizzle of maple glaze. It's perfect for brunch buffets or as a grab-and-go breakfast slice.

6. Vegan Blueberry Muffin Cake

No eggs, no dairy—just a soft, fluffy cake that everyone can enjoy. Flax eggs and coconut oil keep it moist, while blueberries shine. This crowd-pleasing vegan version comes together in one bowl and bakes up golden, perfect for brunch buffets or a lazy weekend treat.

Ingredients

• 2 tablespoons ground flaxseed + 6 tablespoons water (flax eggs)
• 1/2 cup coconut oil, melted
• 3/4 cup coconut sugar (or brown sugar)
• 1/2 cup unsweetened applesauce
• 1 teaspoon vanilla extract
• 1 1/2 cups gluten-free all-purpose flour blend (with xanthan gum)
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsweetened almond milk (or any non-dairy milk)
• 1 1/2 cups fresh or frozen blueberries (if frozen, do not thaw)
• 1 tablespoon gluten-free flour (for tossing blueberries)

Instructions

1. Preheat oven to 350°F (175°C). Grease an 8-inch square baking pan or line with parchment paper.
2. In a small bowl, whisk together ground flaxseed and water. Let sit for 5 minutes to thicken.
3. In a large bowl, whisk melted coconut oil and coconut sugar until well combined. Add applesauce, vanilla, and flax eggs; mix until smooth.
4. In a separate bowl, whisk together gluten-free flour, baking powder, baking soda, and salt.
5. Add dry ingredients to wet ingredients in two additions, alternating with almond milk. Mix until just combined—do not overmix.
6. In a small bowl, toss blueberries with 1 tablespoon flour. Gently fold into batter.
7. Pour batter into prepared pan and spread evenly. Bake for 35-40 minutes, or until a toothpick inserted in center comes out clean.
8. Cool in pan for 10 minutes, then transfer to a wire rack to cool completely.

Serving Tip

This cake is lovely plain, but for extra indulgence, drizzle with a simple lemon glaze (1 cup powdered sugar + 2 tablespoons lemon juice). Serve with fresh blueberries and a dollop of coconut whipped cream.

FAQ

Can I use frozen blueberries instead of fresh?

Yes, frozen blueberries work well. Do not thaw them first; toss them directly into the batter to prevent bleeding.

How do I store gluten free blueberry muffin cake?

Store in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Reheat slices gently.

Can I make this cake dairy-free?

Absolutely. Use dairy-free milk, vegan butter or coconut oil, and skip the buttermilk by adding a tablespoon of lemon juice to your milk.

What gluten free flour blend works best?

A 1:1 gluten free all-purpose flour blend with xanthan gum works best for structure. Avoid single flours like rice flour alone.

Can I add a streusel topping to any of these recipes?

Yes, a simple streusel of gluten free flour, butter, and sugar works on any variation. Add cinnamon or nuts for extra flavor.

Conclusion

These six gluten free blueberry muffin cake recipes prove that brunch can be both easy and impressive. Whether you prefer classic buttermilk, nutty almond flour, or a vegan option, there's a cake here to suit your table. Each one comes together quickly with simple steps and real ingredients.

So pick your favorite, preheat the oven, and enjoy a slice of something sweet and satisfying. Happy baking!