Gluten Free Blueberry Coffee Cake
It’s snowing in Colorado…has been since yesterday afternoon and this is just the perfect snack to sit back and enjoy while sipping on my hot coffee. I mean, coffee cake has to go with coffee.
This cake is moist and tender with the right amount of sugary topping spiced with cinnamon. It’s not a basic cake anymore – use you favorite gluten free flour, high quality sour cream, coconut milk (or the milk of your choice) and good butter.
Fresh or Frozen blueberries
Fresh blueberries would work great in this recipe too. Try to find wild berries – they are smaller and bake better with this cake batter. The larger the berry the more wet the cake batter will be – so it may need more baking time.
When using fresh or frozen berries, it’s always good to toss them with the flour before folding them into the cake batter. This helps them float around the batter and not sink to the bottom of the cake.
I love using wild bluberries. I find these in the freezer section at the grocery store. Wyman’s blueberries are from Maine and they are teeny tiny, brusting with flavor little gems.
Let's bake. More recipes to try.
Gluten Free Blueberry Coffee Cake
- Total Time: 55 minutes
- Yield: 12 1x
- Diet: Gluten Free
Description
Grab yourself a hot cup of something and dig into this treat.
Ingredients
- 2 cups gluten free flour blend
- 2 teaspoon baking powder
- 1 teaspoon salt
- 3/4 cup sugar
- 1/2 cup softened butter
- 2 eggs
- 2 teaspoon vanilla extract
- 1/3 cup coconut milk (or milk of your choice)
- 1 heaping tablespoon sour cream
- 2 teaspoon apple cider vinegar
- 1 1/2 cups frozen wild blueberries
Topping
- 1/2 cup gluten free flour
- 1/3 cup sugar
- 4 tablespoons cold butter, cubed
- 1 heaping teaspoon cinnamon
- 1/4 teaspoon salt
Mix all topping ingredients together in a small bowl with a fork until fully combined and the butter is completely cut into the dry ingredients. Set aside until needed.
Instructions
- Preheat your oven to 375F. Spray a 9×9 baking pan.
- Mix together the dry ingredients – flour, baking powder and salt and set aside.
- In another bowl, mix together the sugar and butter using a wooden spoon or rubber spatula. Fold and press it together. Mix in the eggs and vanilla extract until fully combined.
- Stir in the milk, sour cream and apple cider vinegar.
- Add the frozen blueberries to the dry ingredients and toss gently to combine. Fold in the dry ingredients and blueberries into the bowl of butter and sugar. Work quickly and carefully until all the flour is incorporated.
- Pour into the prepared baking pan and spread so that it is even.
- Sprinkle with the topping and place in your oven for 25 minutes. Cover with foil for another 10 minutes. Remove the foil and finish baking for 5-10 minutes or until the center is completely set and cooked through.
- Remove from the oven and let cool completely on a wire rack before slicing into.
- Prep Time: 10
- Cook Time: 45
- Category: breakfast
- Method: baking
- Cuisine: breakfast
Did you make this recipe? Take a picture and tag me @whitesparrowfoodco or #whitesparrowfoodco I’d love to hear what you thought of the recipe!
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