If you’ve been searching for a delightful breakfast or brunch treat that is both naturally gluten-free and bursting with fresh flavor, this Almond Flour Blueberry Buckle Coffee Cake Recipe is exactly what you need. It’s a comforting, lightly sweet cake made with wholesome almond flour and juicy blueberries, topped with a perfectly crumbly cinnamon-sugar streusel. Whether you’re enjoying it with your morning coffee or sharing it with friends over a leisurely weekend brunch, this cake offers a tender crumb and a nostalgic buckle topping that feels like a warm hug wrapped in a bite. Plus, it’s low in sugar and free from refined flours, making it a deliciously healthy indulgence!

Ingredients You’ll Need

A baking tray holds several ingredients for a recipe, placed on a white marbled surface. There is a white bowl filled with fresh, plump blueberries at the top left. Next to it on the right, a small measuring cup contains white flour. Below the flour cup is a larger measuring cup filled with light brown crumbs or streusel topping. At the bottom left side of the tray, two brown eggs rest close to a rectangular stick of butter wrapped in white paper. In front of these, a small glass jar contains white milk and beside it, a metal measuring cup is filled with white granulated sugar. The baking tray has a worn, rustic look. photo taken with an iphone --ar 4:5 --v 7

The magic behind this Almond Flour Blueberry Buckle Coffee Cake Recipe lies in its simple yet thoughtfully chosen ingredients. Each one plays a key role in creating the cake’s airy texture, subtle sweetness, and lovely color. From the fine almond flour providing a nutty base, to the fresh blueberries bursting with natural juice, every item counts toward the perfect balance of flavor and structure.

Fine blanched almond flour (1 ½ cup): Gives the cake its tender, moist crumb and naturally gluten-free structure.
Tapioca flour (4 Tablespoons): Adds lightness and helps bind the ingredients for a perfect cake texture.
Baking powder (3 teaspoons): Ensures the cake rises beautifully to a soft, fluffy finish.
Ground cinnamon (¼ teaspoon): Provides a warm, comforting spice note throughout the batter.
Kosher salt (¼ teaspoon): Enhances all the flavors and balances the sweetness.
Softened unsalted butter or coconut oil (¼ cup): Adds richness and moistness to the cake.
Fine raw sugar (¼ cup) and coconut or brown sugar (¼ cup): Combines to create a mellow sweetness and tender texture.
Large eggs (2): Bind the ingredients and give the cake structure while contributing moisture.
Unsweetened almond milk (2 ounces): Keeps the batter smooth and contributes subtle nuttiness.
Fresh blueberries (1 cup): The star burst of juiciness and natural sweetness in every bite.
Topping ingredients: Additional almond flour, sugar, cinnamon, salt, and butter create the signature crumbly buckle topping that adds crunch and flavor contrast.

How to Make Almond Flour Blueberry Buckle Coffee Cake Recipe

Step 1: Prepare Your Pan and Oven

Start by preheating your oven to 350 degrees Fahrenheit. Line an 8×8 baking pan with parchment paper or generously grease it with non-stick cooking spray to ensure your cake comes out cleanly and effortlessly. Setting this up first saves time and helps the baking process go smoothly.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the almond flour, tapioca flour, baking powder, cinnamon, sugars, and salt until evenly combined. This step ensures the rising agents and flavors are well distributed throughout the cake mixture, creating an even crumb and consistent taste.

Step 3: Combine the Wet Ingredients

If you’re using softened butter, cream it together with both sugars until the mixture looks soft, sandy, and slightly grainy — a charming difference from traditional white sugar creaming. Otherwise, whisk your oil and sugars thoroughly until smooth. Then add the eggs one at a time, mixing gently between additions to maintain a stable batter. Finally, stir in the almond milk until everything is fully blended and silky.

Step 4: Incorporate Dry Ingredients and Blueberries

Gradually fold the dry mixture into the wet ingredients, working in batches to avoid overmixing and preserve the tender texture. Gently fold in the fresh blueberries, taking care not to break them up too much, then press the batter evenly into your prepared pan. This step balances moisture and fruit throughout your cake.

Step 5: Prepare and Add the Crumble Topping

Combine the topping ingredients—almond flour, sugar mix, cinnamon, salt—and cut the chilled butter in with your fingers or a pastry cutter until the mixture becomes crumbly. Spread this streusel evenly over the batter to create that classic buckle crunch and aromatic cinnamon-sugar crust.

Step 6: Bake to Golden Perfection

Bake your cake in the preheated oven for 35 to 45 minutes. Watch closely for golden edges and test doneness with a toothpick inserted in the center. If it’s not quite done but browning too fast, cover it loosely with foil and continue baking a few more minutes. Once done, remove from the oven and cool completely on a wire rack for about 45 minutes before slicing — this allows the cake to set perfectly.

How to Serve Almond Flour Blueberry Buckle Coffee Cake Recipe

The image shows a metal baking pan containing six square pieces of golden brown baked cake with a slightly rough and crumbly texture. Each piece has a dusting of white powdered sugar on top, giving a soft, snowy look. One piece is lifted slightly on a spatula with a wooden handle, showing its moist inside with small dark spots, likely blueberries, scattered throughout. The pan sits on a white marbled surface with a few crumbs around it. In the background, there are parts of two white bowls or plates, blurred and out of focus. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Serving this Almond Flour Blueberry Buckle Coffee Cake Recipe is a joy and the garnishes can add an extra touch of elegance or comfort. A light dusting of powdered sugar or a drizzle of honey complements the nutty and fruity flavors beautifully. For a little something special, a dollop of whipped cream or a smear of cream cheese frosting can turn breakfast into an unforgettably indulgent experience.

Side Dishes

Pair this coffee cake with a scoop of Greek yogurt or a handful of fresh fruit to keep things light and nourishing. A hot cup of coffee, chai tea, or even a creamy latte elevates the moment, perfectly balancing the cake’s subtle sweetness and crumbly texture.

Creative Ways to Present

Consider turning your almond flour blueberry buckle coffee cake slices into mini dessert parfaits layered with yogurt and fresh berries, or serve warm with a small side of nut butter for a protein boost. For brunch gatherings, cutting the cake into bite-sized squares for easy sharing makes it fun and fuss-free for guests.

Make Ahead and Storage

Storing Leftovers

Leftover Almond Flour Blueberry Buckle Coffee Cake Recipe stays fresh and moist when stored loosely covered in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate the cake for up to 5 days. Always bring it to room temperature before serving to restore its tender crumb and best flavor.

Freezing

You can freeze individual slices of this coffee cake by wrapping them tightly in plastic wrap and placing them in an airtight container or freezer bag. Frozen cake will keep well for up to 3 months. Thaw slices overnight in the fridge or for a couple of hours on the counter before enjoying.

Reheating

To warm your cake after storage or freezing, pop slices in the microwave for 15 to 20 seconds or warm in a 300-degree Fahrenheit oven for about 10 minutes. Reheating brings back the fresh-baked warmth and enhances the flavors, making each bite just as satisfying as the first time.

FAQs

Can I use frozen blueberries instead of fresh?

Yes, frozen blueberries work well if fresh aren’t available. Just be sure to thaw and drain them well before folding into the batter to avoid excess moisture, which could affect the cake’s texture.

Is the tapioca flour necessary?

Tapioca flour helps bind the batter and contributes to the light, tender crumb that almond flour alone can lack. If you don’t have tapioca flour, you can experiment with other starches like arrowroot, but the texture might change slightly.

Can I substitute the sugars for a sugar-free option?

Absolutely! Using natural sugar substitutes like erythritol or monk fruit sweetener in similar amounts can reduce sugar content while maintaining the cake’s sweetness, although topping texture might vary a bit.

How do I know when the cake is fully baked?

The classic test is inserting a toothpick into the center — if it comes out clean or with just a few moist crumbs, the cake is done. Edges should look golden and the top slightly firm but not dry.

Can I make this recipe dairy-free?

Yes! Use coconut oil or a plant-based butter alternative and choose unsweetened almond or another plant milk to keep it entirely dairy-free with no compromise on flavor or texture.

Final Thoughts

This Almond Flour Blueberry Buckle Coffee Cake Recipe is a true crowd-pleaser that balances wholesome ingredients with comforting flavors perfectly. It’s a recipe I come back to again and again because it offers that nostalgic coffee cake feel while being gluten-free and made with simple pantry staples. Try baking it for your next morning or brunch — I promise it will quickly become one of your favorite go-to treats!