Gluten-free Blueberry Coffee Cake

Gluten-free coffee cake? Yes, make that a gluten free blueberry coffee cake—and guess what? It’s really good, soft and moist, the streusel is crumbly but not dry and you will never know it’s gluten free. I think the days of sandy or super gummy gluten-free desserts are gone.

Gluten Free Blueberry Coffee-Cake from Bakers Royale

 

There are so many easy to find gluten-free flours you can work with beyond just gluten-free all purpose flour that you can mix and match to yield a tender crumb. For this recipe I used a combination of gluten-free flour, almond flour and coconut flour — all flours that are relatively easy to find in the health food section of most grocery stores. The only thing that may be a bit harder to find is the xanthum gum for the binding. You don’t need much xanthum gum, but you do need it, so if you buy it, I recommend Hodgson Mill’s brand. Since you only need about 1/4 teaspoon at a time, the 1 tablespoon packets are super handy.

Gluten Free Blueberry Coffee-Cake via Bakers Royale

Now how truly good was this? Let’s just say picky-eating Matt had some and enjoyed it. I’m sure if I told him it was a gluten-free coffee cake, he would have been much more hesitant. We once tried GF gingerbread cookies and nearly choked on the sandiness while both grabbing for the one glass of water within reach. Lucky for me, he was generous enough to actually push it towards me so I could gulp my mouthful, while he was trying cough out the sawdust GF cookie.

Blueberries via Bakers Royale

See why I didn’t tell him it was GF? He was pretty soured from that experience. Does that mean I’m trying to convert my family – or you guys? Um, no. But I figure we might as well all have options. Because these days, it seems like everyone knows someone who has gone GF or has to be GF.

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Gluten-free Blueberry Coffee Cake

Yield: Makes one 9x9 pan

Ingredients:

  • 1 cup gluten-free all purpose flour
  • 1/2 cup almond flour
  • 1/3 cup coconut flour
  • 2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon xanthum gum
  • 2 eggs
  • 1/3 cup canola oil
  • 1 1/2 cup brown sugar, slightly packed
  • 1/4 cup granulated sugar
  • 2/3 cup milk
  • 1 teaspoon vanilla
  • 6 oz. blueberries

Streusel crumble

  • 6 tablespoons unsalted butter, melted
  • 1/4 cup brown sugar, slightly packed
  • 4 tablespoons granulate sugar
  • 1/4 cup almond flour
  • 1/4 cup gluten-free flour
  • 1/3 cup Diamond of California Pecans, chopped
  • 6 oz. blueberries
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon kosher salt

Directions:

Preparation: Heat oven to 350 degrees and line 9x9 pan with parchment and cover with gluten-free bake spray.

To make streusel:

Place all ingredients in a bowl and toss with toss and mix with a fork until mixture becomes crumbly. Transfer the mixture to the refrigerator to chill while making the coffee cake.

To make cake batter:

  1. Whisk to combine all flours, baking powder, salt and xanthum gum in a bowl; set aside.
  2. Place oil and egg in a stand mixer bowl fitted with a whisk attachment and beat until well combined. Add in both sugars and switch out whisk for the paddle attachment and beat until creamy. Add in the dry ingredients in three additions, alternating with milk and blend after each addition. Add in vanilla and beat until combined. Turn off mixer and fold in blueberries.
  3. Bake for 30 minutes or until cake is just set. Remove from oven. Remove chilled streusel from refrigerator and crumble over top of cake. Return cake to oven and bake for an additional 25- 30 minutes or until toothpick inserted in the center comes out with moist crumbs (not wet batter). Let cool for 20 minutes before cutting.

 

 

Comments

  1. says

    Looks wonderful! I love the colander too! Nice job with all the gluten free recipes, are you gluten free at all?

    Reply

    • Naomi Robinson replied: — March 12th, 2014 @ 11:41 am

      Hi Sophia – No, I’m not gluten free, but a few people I know are, so I like to have options for them. And even though I’m not gluten-free, I still enjoy GF desserts.

      Reply

  2. says

    This coffee cake looks incredible! I love your use of almond/coconut flour here. I often find many baked goods so heavy from the use of refined flours, so I can’t wait to try yours :) Always love finding delicious and healthy options. So beautiful, too.

    Reply

  3. Bruce says

    America’s Test Kitchen’s “How Can It Be Gluten Free” book on Amazon has a recipe for gluten-free flour (included in the preview) that, according to their extensive testing of it and other gluten-free flours, is probably the closest you can get to wheat flour in flavour and texture in baked goods (for commercial they recommended King Arthur as second best, and Bob’s Red Mill if you’re desperate and don’t mind a slight bean off-taste).

    ~42 ounces of gluten-free flour
    24 ounces white rice flour (Bob’s Red Mill, preferably)
    7.5 ounces brown rice flour (Bob’s Red Mill, preferably)
    7 ounces potato starch
    3 ounces tapioca starch
    0.75 ounces nonfat milk powder
    (you still need xantham gum, but a different amount for each recipe)

    I mention it because you talked about sandiness, their preview of the book discussed a few things with gluten-free baking that help eliminate it. Not using cornflour (too starchy), allowing the batter to rest for 30min to absorb liquids completely, reduce fats (as the flour doesn’t absorb as much) by swapping in sour cream, cream cheese, white chocolate, or almond flour, increase liquids so the starches are fully hydrated and therefore don’t bake up gritty, etc. It looks pretty awesome, going to have to get it to learn how to modify recipes to be gluten free by example.

    This recipe looks like it does that stuff pretty darned well, I’ll have to try making it for my pal’s gluten-intolerant partner; we have a lot of frozen blueberries, luckily.

    Should be awesome, thanks :)

    Reply

  4. Eden says

    This turned out beautifully, and it’s delicious. The texture is Devine. Thank you from a celiac with a coffee cake craving. :-)

    Reply

  5. Devara says

    I made this coffee cake today for a charity bake sale at work. This was the second day of the bake sale and quite a few people had asked for gluten-free options the day before. I took on the challenge without telling anyone (in case it didn’t work). I made it and took it to work while it was still warm. It was a hit! With that said, I made a few tweaks as I went. For the cake batter, I used a 10″ springform pan (because that is what I had), added an extra 1/2 t of almond and coconut flours, decreased milk (fat free was all I had) to 1/3 c, added @ 1 c of Greek yogurt and 1 T of lemon juice. For the streusel crumble I toasted the pecans for a few minutes while I melted the butter, added a little extra cinnamon and 2 T of lemon juice. Because of my “adjustments,” it took about 10 minutes longer for the cake to set and an extra 20-30 mins. for the entire cake to bake. The next time, I will turn down the oven during the extra mins. to allow the middle to firm up without browning the edges (they caramelized so the crust was delicious). I let it cool on the rack for 10 minutes then took it to work in the pan (I was running “late late”) and served it on a pretty plate. It is a stunningly beautiful and delicious cake that I will make again. Thank you Naomi.

    Reply

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