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.
Pour the batter into the prepared pan and top with streusel. Bake 40-45 minutes or until toothpick comes out clean.
Allow to cool for 15 minutes, then enjoy!
Keeps for 3-4 days refrigerated in an airtight container.
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