Gluten Free Blueberry Coffee Cake
This blueberry coffee cake is so tasty you won’t evenrealize that it’s gluten free.
Servings: 9
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.