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Gluten-Free Peach and Blueberry Coffee Cake

It’s peach season and it is a perfect way to wrap up the summer.

At our house, we love eating peaches all by themselves or added to homemade granola, sweet salad dressing, savory stir-fry, cobbler, and muffins. And now coffee cake– YUM!


Gluten-Free Peach and Blueberry Coffee Cake

  • Author: Tammie Duggar
  • Prep Time: 10
  • Cook Time: 30
  • Total Time: 40 minutes
  • Yield: 9 Servings 1x




1 cup brown rice flour

1/2 cup coconut flour

1/2 tsp. salt

1/2 tsp. baking powder

1 tsp. cinnamon

1 tsp. vanilla

1/2 cup pure maple syrup

1/2 cup avocado oil or softened coconut oil

2 eggs

2 cups diced peaches, about 2 medium peaches

1 cup blueberries, fresh


1/4 cup brown rice

3 Tbsp. coconut sugar, or brown sugar

1/2 tsp. cinnamon

2 Tbsp. chopped pecans, optional

3 Tbsp. melted butter, or ghee or coconut oil


Preheat oven to 350 F and grease a 9 x 9 baking dish.

In a large bowl combine the dry ingredients for the cake together: brown rice flour, coconut flour, salt, baking powder, and cinnamon.

In another bowl whisk together the eggs, vanilla, maple syrup, and oil. Stir in the chopped peaches and blueberries.

Combine the wet and dry ingredients together just until combined. The batter will be very thick.

Spoon the mixture into the prepared baking dish.

Prepare the topping: In a small bowl combine the rice flour, coconut sugar, cinnamon, and chopped pecans. Stir until combined. slowly add the melted butter and stir to combine. Using your fingers gently crumble mixture onto the batter.

Bake 30 minutes or until a fork inserted comes out clean.


Frozen blueberries will make the batter too moist. If you need to use frozen blueberries, thaw and drain them before putting them into the batter.

Topping is optional.

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