Gluten Free Blueberry Coffee Cake

This blueberry coffee cake is fluffy and bursting with flavor all on its own, but when you add the melt-in-your-mouth cinnamon streusel it’s hard to put down! It’s amazing as dessert with a scoop of vanilla ice cream or breakfast alongside a quiche. Anytime of day and anytime of year, this gluten-free coffee cake is one of my favorites! I hope it brightens up your winter and becomes one of your favorites too!

Streusel Topping:

1/2 cup Bob’s Red Mill Gluten-Free Flour Mix (or regular flour)
6 tablespoons brown sugar
1 1/2 tsp cinnamon
1/4 tsp salt
4 tablespoons butter, cold and cut into small cubes

Cake:

2 cups Bob’s Red Mill Gluten-Free Flour (or regular flour)
1/2 tsp salt
2 tsp baking powder
1/2 cup butter, softened
3/4 cup sugar
1 1/2 tsp vanilla extract
2 eggs
1 tsp lemon zest (optional)
1/2 cup milk
2 cups fresh blueberries (frozen works but don’t defrost)

Instructions

For the Streusel Topping:

Mix the flour, brown sugar, cinnamon, and salt in small bowl. Add the cold butter and using your hands, combine until it’s crumbly. Takes about 3-5 minutes. Refrigerate until ready to use.

Preheat oven to 375 degrees, grease a 9×9″ pan.

In a medium bowl, whisk flour, salt, and baking powder.

In a large bowl, beat butter and sugar until creamy. Add the eggs one at a time. Mix in vanilla extract and lemon zest.

Gradually add the flour mixture, alternating with the milk.

Gently fold the blueberries into the batter and be careful not to over mix.