Gluten Free Blueberry Coffee Cake
Coffee Cake – A cake that isn’t really a cake and it has no coffee in it, but it goes great with coffee, so there you go. Coming up with a great coffee cake that is gluten free presents a few challenges. Gluten free flour has a tendency to end up with a dry finished product, probably because the gluten free flour doesn’t absorb the wet ingredients the same way wheat flour does. Speaking of gluten free flour substitutes, King Arthur Gluten Free Flour is one of the better tasting ones that we’ve tried.
For this recipe, we use the blueberries to add some sweetness but the sour cream is really the secret star of the show. You won’t quite be able to taste it in there, but it gives this coffee cake just the right amount of moisture to make it taste dang near as good as a coffee cake made with wheat flour.
This blueberry coffee cake is so tasty you won’t even realize that it’s gluten free. So let’s get to it.
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Here’s the ingredients. Whenever possible, use fresh blueberries. You could use frozen, but they tend to keep the coffee cake from cooking all the way through as quickly because of their added moisture.
Step one is to cream the butter and the sugar. Start with room temperature butter and mix for 5 minutes on medium high speed. Reduce the speed to low and add the eggs one at a time. Then add the lemon juice, zest, and vanilla.
In a separate bowl, combine the gluten free flour, baking powder, soda and salt. Use a whisk to combine thoroughly and then slowly add to the mixer.
Stop mixing when all of the flour mixture is incorporated. Don’t overmix.
Stir in the sour cream. The sour cream really makes this coffee cake moist.
Next add the blueberries and fold them in.
Scrape the batter in the buttered pan and smooth with it out with a spatula.
Now for the topping. In another bowl, whisk together gluten free flour, brown sugar, sugar and cinnamon. Pour in melted butter.
Stir with a fork until crumbs form. It’s ok to leave some larger crumb pieces with the smaller ones.
Sprinkle the crumb topping evenly over the top and in the oven it goes.
Bake for 45 to 55 minutes at 350°. When a toothpick inserted into the center comes out clean, it’s done. Let the coffee cake cool for at least 30 minutes on a wire rack.
Serve with coffee or tea. Enjoy! If you’re looking for a great old fashioned coffee cake recipe check out our Cowboy Coffee Cake Recipe Here.
Gluten Free Blueberry Coffee Cake
Gluten Free Blueberry Coffee Cake
Ingredients
- 6 tablespoons unsalted butter room temperature
- 3/4 cup sugar
- 2 eggs
- 1 teaspoon lemon juice
- 3/4 teaspoon lemon zest grated
- 1 teaspoon vanilla
- 1 1/4 cups gluten free flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 2/3 cup sour cream
- 1 cup blueberries
- 1 cup gluten free flour
- 1/3 cup brown sugar
- 1/4 cup sugar
- 1 teaspoon cinnamon
- 8 tablespoons unsalted butter melted
Instructions
- In the mixing bowl of an electric mixer, cream butter and sugar on medium high speed for 5 minutes.
- Reduce speed to low and add eggs, lemon juice, zest and vanilla.
- In a separate bowl, whisk together gluten free flour, baking powder, baking soda and salt.
- Slowly add dry ingredients to mixer set to low speed.
- When dry ingredients are incorporated, stir in sour cream with a wooden spoon or spatula.
- Fold in blueberries, then scrape batter into buttered 8 x 8pan.
- In another bowl, whisk together gluten free flour, brown sugar, sugar and cinnamon. Pour in melted butter and stir with a fork until crumbs form. It’s ok to leave some larger crumb pieces with the smaller ones.
- Sprinkle crumb mixture evenly over the top.
- Bake at 350° for 45 to 55 minutes, until a tooth pick inserted in the center comes out clean.
- Remove from oven and cool on wire rack for at least 30minutes.
