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Irresistible Gluten-Free Blueberry Coffee Cake in 35 Minutes

Gluten-Free Blueberry Coffee Cake
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A moist and tender gluten-free coffee cake packed with juicy blueberries and topped with a sweet crumb topping. Perfect for breakfast or dessert.

Ingredients

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  • 2 cups gluten-free all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/2 cup sour cream
  • 1 1/2 cups fresh blueberries
  • 1/4 cup brown sugar (for topping)
  • 1/4 cup gluten-free flour (for topping)
  • 2 tbsp cold butter, cubed (for topping)

Instructions

  1. Preheat oven to 350°F. Grease a 9-inch round cake pan.
  2. Whisk together gluten-free flour, baking powder, baking soda, and salt in a bowl.
  3. Cream butter and sugar until light and fluffy. Add eggs one at a time, then vanilla.
  4. Alternate adding dry ingredients and sour cream to the batter. Fold in blueberries.
  5. For the topping, mix brown sugar and gluten-free flour. Cut in cold butter until crumbly.
  6. Pour batter into pan. Sprinkle topping evenly over the batter.
  7. Bake for 35-40 minutes until a toothpick comes out clean. Cool before serving.

Notes

  • Use room temperature ingredients for best results.
  • Frozen blueberries work but may bleed into the batter.
  • Store leftovers covered at room temperature for up to 3 days.

Nutrition

Find it online: https://richfeast.com/gluten-free-blueberry-coffee-cake-recipe/