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Image of the Blueberry Coffee Cake Recipe

Blueberry Cream Cheese Coffee Cake

on May 02 2026
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    This is the blueberry coffee cake that makes any morning feel special. A tender, buttery cake made with our Baking & Pancake Mix and sour cream, layered with fresh blueberries and swirled with a lemon-kissed cream cheese filling, then baked until golden with a beautiful crumb. It slices into neat wedges and tastes like it came from a bakery case, except it is gluten-free. Perfect for brunch, a coffee date at home, or a make-ahead weekend treat. So good, no one will guess it is gluten-free, the way Pamela's has done it since 1988.

    Why you'll love it

    • A lemon-cream cheese swirl running through a tender, sour cream crumb.
    • Loaded with fresh blueberries, two full cups, on the bottom and the top.
    • A great crumb, bakery-style, from the Baking & Pancake Mix and sour cream.
    • Easy to make ahead for brunch or a weekend treat.
    • Gluten-free without compromise, made with our GFCO-certified Baking & Pancake Mix.

    Where to buy gluten-free blueberry coffee cake

    Gluten-free blueberry coffee cake is hard to find in a bakery case, and nearly impossible to find fresh. The good news is it is genuinely easy to make at home, and one cake feeds a crowd. All you need is a bag of Pamela's Baking & Pancake Mix, some fresh blueberries, and about twenty minutes of hands-on time.

    Prep Time 20 minutes
    Cook Time 65 to 75 minutes
    Total Time about 1 hour 35 minutes, plus cooling
    Yield one 9-inch cake (about 12 slices)
    Serving Size 1 slice

    Ingredients

    Cream cheese filling

    • 4 ounces cream cheese, softened
    • 2 tablespoons powdered sugar
    • 1 teaspoon finely chopped lemon zest

    Cake

    • ⅔ cup butter, room temperature
    • 1 cup sugar
    • 2 large eggs
    • 1 teaspoon vanilla
    • 2½ cups (350 g) Pamela's Baking & Pancake Mix
    • 1 cup sour cream or whole-milk yogurt
    • 2 cups fresh blueberries

    Optional streusel topping

    • ½ cup Pamela's Baking & Pancake Mix
    • ¼ cup packed brown sugar
    • ¼ cup cold butter, cubed
    • ½ teaspoon cinnamon (optional)
    Shop Gluten-Free Pancake & Baking Mix, 4 lb.

    Directions

    1. Preheat the oven to 325°F with a rack in the center. Spray a 9-inch springform pan, or an angel food cake pan with a removable bottom, with nonstick spray. Line the bottom with parchment cut to fit, and spray the parchment too.
    2. Make the filling: mix the cream cheese, powdered sugar, and lemon zest until evenly combined. Set aside.
    3. Make the streusel, if using: with a fork or your fingers, cut the mix, brown sugar, cold butter, and cinnamon together until crumbly. Chill until needed.
    4. Make the cake: in a stand mixer with the paddle attachment, cream the butter and sugar on medium until light, about 4 minutes. Add one egg and mix until incorporated, then add the second egg and the vanilla and mix until just combined, scraping the bowl. On low speed, add the Baking & Pancake Mix in thirds, alternating with the sour cream in thirds. Mix only until just combined. Do not overmix.
    5. Scatter a layer of blueberries over the bottom of the pan. Spoon the batter over the blueberries. Drop small spoonfuls of the cream cheese filling evenly over the batter, pushing some down here and there. Scatter the remaining blueberries on top, and the streusel over that if using.
    6. Bake 65 to 75 minutes, until the cake is golden, pulling away from the sides, and a toothpick inserted in the center comes out clean.
    7. Cool on a rack. When completely cool, run a knife around the sides (and the center tube, if using an angel food pan), release the ring, run a knife under the bottom, and remove. Cut into wedges and serve.
    8. Cool completely before releasing. This is a moist, tender cake, and it firms up as it cools, so releasing it warm can cause it to break.
    9. To keep it gluten-free: Pamela's Baking & Pancake Mix is GFCO-certified gluten-free, so this is a bakery-worthy coffee cake with no gluten.
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    Recipe Tips & Notes

    What to serve with it

    It is perfect with a cup of coffee or tea, of course. For brunch, serve wedges with fresh berries and a dollop of yogurt or whipped cream, or alongside eggs and fruit for a spread.

    Variations

    • Streusel or crumb topping: use the optional streusel above for a classic crumb-topped coffee cake.
    • Lemon blueberry: add extra lemon zest to the batter, or drizzle a simple lemon glaze over the cooled cake.
    • Frozen blueberries: use them straight from frozen, tossed with a tablespoon of the mix so they streak less.
    • Other berries: raspberries or blackberries work beautifully in place of some or all of the blueberries.

    Make ahead & storage

    • Because it contains cream cheese and sour cream, store it covered in the refrigerator for up to 4 days.
    • Freeze the whole cake or individual slices for up to 2 months, then thaw in the refrigerator.

    Gluten-Free Pancake & Baking Mix, 4 lb.

    Featured Product

    $22.49

    View full details

    Size: 4 lbs

    Pack Size

    The same Pamela's Gluten-Free Pancake & Baking Mix families have trusted since 1988, in a 4 lb. bag that makes about 90 pancakes. GFCO-certified, made with cultured buttermilk and almond meal, with 8 grams of whole grains per serving and no added sugars.

    Built for pancake households

    If weekend pancakes are a tradition in your house, the 4 lb. bag keeps up. Make a double batch: cooked pancakes freeze beautifully and reheat in the microwave in under a minute, straight into school mornings. It covers the muffins, biscuits, and banana bread in between too, at a lower cost per serving than the 24 oz. bag.

    Never run out

    Add Subscribe & Save and your next bag arrives on your schedule with 10% off every order. Pause or cancel anytime.

    Brown Rice Flour, White Rice Flour, Cultured Buttermilk, Almond Meal, Tapioca Starch, Sweet Rice Flour, Potato Starch, Baking Powder (Sodium Acid Pyrophosphate, Potato Starch, Sodium Bicarbonate), Baking Soda, Sea Salt, Xanthan Gum.

    Contains Milk and Almonds.

    Pamela's Products are manufactured in a Gluten-Free Certified Facility and peanut-free facility. Our products are produced on equipment that processes Tree Nuts, Coconut, Eggs, and Soy.

    We've Got Answers

    Yes. Freeze the whole cooled cake, or individual slices, for up to 2 months. Thaw in the refrigerator or overnight on the counter.

    Fresh are best, but frozen work. Do not thaw them, and toss them with a tablespoon of the mix first to keep them from streaking the batter.

    Yes. Sour cream and whole-milk yogurt both work, and both keep the cake moist and tender.

    They are close cousins. A buckle is packed with fruit and almost always has a streusel top that "buckles" as it bakes. A coffee cake is a tender cake meant to go with coffee, often with a streusel or, like this one, a cream cheese swirl.

    Yes. It is made with Pamela's Baking & Pancake Mix, which is GFCO-certified gluten-free.

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