Description
A delightful gluten-free coffee cake bursting with juicy blueberries and topped with a crisp streusel.
Ingredients
Scale
- 2 cups gluten-free all-purpose flour
- 1 cup sugar
- 1/2 cup unsalted butter, softened
- 1 cup milk
- 2 large eggs
- 2 cups blueberries, fresh or frozen
- 1 teaspoon vanilla extract
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 cup gluten-free flour (for streusel)
- 1/2 cup sugar (for streusel)
- 1 teaspoon cinnamon (for streusel)
- 1/4 cup butter (for streusel)
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan.
- Cream together the softened butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
- Combine the gluten-free flour, baking powder, salt, and cinnamon in another bowl.
- Gradually add the dry ingredients to the butter mixture, alternating with milk.
- Gently fold in the blueberries, preserving their shape.
- Pour the batter into the prepared baking pan, spreading it evenly.
- For the streusel topping, mix together the ingredients until crumbly and sprinkle it generously over your batter.
- Bake for 45-50 minutes or until a toothpick inserted comes out clean.
- Allow the cake to cool in the pan before slicing and serving.
Notes
Consider adding lemon zest or substituting half the blueberries with raspberries for a twist.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 10g
- Sodium: 120mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 50mg
Keywords: blueberry cake, gluten-free dessert, coffee cake