Blueberry Coffee Cake (With a Gluten Free Version)

Need a special breakfast or brunch treat? This Blueberry Coffee Cake makes a great breakfast, brunch, or even dessert. It is also a great way to use fresh blueberries during the summer or frozen blueberries throughout the year.

I recently had some fresh blueberries from our garden and decided to make this blueberry coffee cake.

This is a recipe that I made years ago. The original recipe was adapted from Cook’s Illustrated. We loved the recipe, but I had kind of forgotten about it since going gluten free. So I guess that means that it has been over nine years since I made this cake. It was definitely time to make it again.

Today I am sharing both versions. The version that I made years ago that uses regular flour and the version I made recently with gluten free flour. Either version that you make is delicious.

My family loved this cake, especially my husband. They told me that I need to make it again soon. So it will be on the menu plan again before blueberry season is over.

I think this cake would freeze well, so next time I make it I might make two. One to eat and one to freeze. It would be a good dessert to take to a picnic or potluck dinner.

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Blueberry Coffee Cake

Prep Time

10 mins

Cook Time

30 mins

Total Time

40 mins

 

Delicious cake perfect for using fresh or frozen blueberries. Works great gluten free and the gluten free instructions are listed below. 

Author: Lynn's Kitchen Adventures

Ingredients

• 2 cups all-purpose flour Plus 1 tablespoon to toss with blueberries
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1 cup butter softened
• 1/2 cup white sugar
• 3/4 cup packed light brown sugar
• 3 large eggs
• 1 cup milk
• ½ cup fresh or frozen blueberries divided (if using frozen do not defrost)

Topping

• 2 tablespoons white sugar

Instructions

1. In a bowl, whisk together flour, baking powder and salt.

2. In a mixing bowl cream together butter, white sugar and light brown sugar on medium-high until fluffy, about 2 minutes.

3. Add eggs one a time.
4. When well combined, alternate adding flour mixture and milk to batter. Mix just until combined.

5. Toss blueberries with 1 tablespoon flour, then fold them into the batter.

6. Preheat oven to 350 degrees.
7. Grease a 9x13 baking pan.
8. Pour batter into prepared pan and spread evenly. Sprinkle remaining 2 tablespoons sugar on top of cake batter.
9. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
10. Serve warm or at room temperature.

For Gluten Free Version I used Bob's Red Mill 1 to 1 Gluten Free Flour Blend