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Gluten-Free Blueberry Coffee Cake

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1h 5min

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12 servings

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This delightful Gluten-Free Blueberry Coffee Cake is a perfect treat for breakfast or brunch. The moist and tender cake is studded with juicy blueberries and topped with a crunchy cinnamon streusel. Made with gluten-free flour, this coffee cake is a delicious option for those following a gluten-free diet. Enjoy a slice with your morning coffee or tea for a satisfying start to your day.

Nutrition Facts

Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.

Facts
Quantity
Fiber
Sugar
2 g
20 g
Allergen Content

Based on your allergy profile, please note the following possible allergens:

Eggs

Milk

Ingredients

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Steps

Read instructions and get ready to cook

1
Prepare the streusel topping

In a small bowl, mix together the brown sugar, 1/2 cup of gluten-free all-purpose flour, and cinnamon. Cut in 1/4 cup of cold unsalted butter until the mixture resembles coarse crumbs. Set aside.

2
Mix the dry ingredients

In a large bowl, whisk together the remaining 1 1/2 cups of gluten-free all-purpose flour, baking powder, and salt.

3
Cream the butter and sugar

In another large bowl, beat the remaining 1/4 cup of unsalted butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.

4
Combine the wet and dry ingredients

Gradually add the dry ingredients to the butter mixture, alternating with the milk. Mix until just combined. Gently fold in the blueberries.

5
Assemble and bake

Preheat the oven to 350°F (175°C). Grease a 9-inch square baking pan. Pour the batter into the prepared pan and sprinkle the streusel topping evenly over the batter. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.

6
Cool and serve

Let the coffee cake cool in the pan for 10 minutes before slicing and serving.

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