Gluten-free Blueberry Coffee Cake (AKA Blueberry Boy Bait)
This delicious gluten free blueberry coffee cake is light and fluff, studded throughout with plump, juicy blueberries and topped with a cinnamon-sugar crumb.
Equipment
- 9x13 pan
Ingredients
- 2 cups plus 1 teaspoon all-purpose gluten-free flour blend
- 1 tablespoon baking powder
- 1 teaspoon sea salt
- ½ teaspoon xanthan gum omit if your flour blend already contains it
- 2 sticks of butter softened (8 ounces)
- ¾ cup packed light brown sugar
- ½ cup granulated sugar
- 3 extra large eggs
- 1 cup whole milk
- ½ cup of blueberries
FOR THE TOPPING:
- 1 teaspoon cinnamon
- ¼ cup granulated sugar
- ½ cup blueberries
Instructions
- Preheat oven to 350 degrees. Grease a 9x13 inch baking dish with butter or gluten-free cooking spray.
- Mix 2 cups of flour, baking powder, sea salt and xanthan gum in a medium bowl with a whisk and set aside.
- Beat the butter with the brown sugar and granulated sugar until light and fluffy. Add the eggs and beat until smooth.
- Beat in half of the flour mixture until smooth, add the milk and the rest of the flour and beat until evenly incorporated.
- Toss ½ cup of the blueberries with the remaining teaspoon of flour and gently fold into the batter. Spread into the prepared baking dish.
- Mix the topping ingredients together and distribute evenly over the top of the batter.
- Bake for 45-50 minutes or until a toothpick inserted into the middle of the cake comes out clean.
Nutrition
Serving: 1sliceCalories: 307kcalCarbohydrates: 66gProtein: 6gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 65mgSodium: 500mgPotassium: 107mgFiber: 4gSugar: 43gVitamin A: 155IUVitamin C: 2mgCalcium: 173mgIron: 2mg
Tried this recipe?LET US KNOW HOW IT WAS!