I am making my favorite blueberry coffee cake gluten free with this gluten free blueberry coffee cake recipe.
Back in 2009, I shared a recipe for an old-fashioned blueberry coffee cake. Today I am finally sharing the gluten free version of the recipe.
The gluten free is just as good as the real thing. It is so good that you will not know that it is gluten free.
I love that this recipe can be made with fresh or frozen blueberries.
It also turns out great using a gluten free flour blend.
I also love that this can be served for breakfast, snacks, or dessert.
Ingredients
- Bob’s Red Mill 1 to 1 gluten free flour blend, other blends may work, but this recipe has only been tested with Bob’s Red Mill 1 to 1 blend
- baking powder
- salt
- butter
- white sugar
- light brown sugar
- eggs
- milk
- fresh or frozen blueberries
- 1/2 teaspoon cinnamon
Gluten Free Blueberry Coffee Cake Recipe
An old fashioned blueberry coffee cake recipe made gluten free.
Ingredients
- 2 cups Bob's Red Mill 1 to 1 Gluten Free Flour Blend, 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
- ½ cup blueberries fresh or frozen
- 1/4 cup white sugar
- 1/2 teaspoon cinnamon
Instructions
- In a bowl, whisk together the gluten-free flour, baking powder, and salt.
- In a mixing bowl, cream together butter, white sugar, and light brown sugar on medium-high until fluffy, about 2 minutes.
- Add eggs one at a time.
- When combined, alternate adding flour mixture and milk.
- Mix until just combined.
- Toss 1/2 c frozen blueberries with one tablespoon of flour, then fold them into the batter. The flour keeps the blueberries from sinking when baked.
- Grease and flour a 9x13x2" baking pan.
- Pour batter into prepared pan and spread evenly.
- Sprinkle the remaining 1/2 c frozen blueberries evenly over the top of the cake batter.
- Stir cinnamon into sugar and sprinkle over the top.
- Place pan in a preheated 350°F oven on the middle rack for 40-45 minutes or until a toothpick inserted in the center comes out clean.
- Cool and serve.
Notes
Other gluten free flour blends may work, but this recipe was only tested with Bob's Red Mill 1 to 1 Gluten Free Flour Blend.
Nutrition Information:
Yield:
15Serving Size:
1Amount Per Serving: Calories: 241Total Fat: 14gSaturated Fat: 8gTrans Fat: 1gUnsaturated Fat: 4gCholesterol: 71mgSodium: 361mgCarbohydrates: 28gFiber: 1gSugar: 21gProtein: 3g
Nutritional values are approximate and aren't always accurate.
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