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.
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.
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.
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.
- 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
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:
- Whisk to combine all flours, baking powder, salt and xanthum gum in a bowl; set aside.
- 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.
- 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.