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.
Ingredients
- 2 cup All-purpose flour
- 2 teaspoon Baking powder
- Salt
- Unsalted butter
- Sugar
- 2 Egg
- 1 teaspoon Vanilla extract
- Milk
- 2 cup Blueberries
- Brown sugar
- 1 teaspoon Cinnamon
Instructions
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.
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.
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.
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.
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.
Cool and serve
Let the coffee cake cool in the pan for 10 minutes before slicing and serving.
Nutrition Facts
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