Gluten Free Blueberry Coffee Cake
Pioneer Woman recipe modified gluten free! So quick and easy to whip up and oh so yummy! Great for a women’s event, brunch or pot luck!
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Ingredients
- Cake:
- 5tablespoons salted buttersoftened, plus more for greasing the pan. I use Kerigold from grass fed cows
- 2cups Bob Red Mills 1To 1 gluten free baking flouror use GF Jules gluten free flour. It’s a really good one! But it does contain organic corn. I use it with no issues.
- 2teaspoons baking powder
- 1/2teaspoon ground cinnamon
- 1/2teaspoon salt
- 3/4cup sugar
- 1 large egg
- 1/2teaspoon vanilla extract
- 3/4cup whole milk or almond milk
- 2cups fresh blueberries
- Topping:
- 1/2cup gluten free flourBob Red Mills 1 To 1 gluten free baking flour
- 1/2cup sugar
- 6tablespoons salted butterI use Kerigold
- 1/2teaspoon cinnamon
- 1/4teaspoon salt
- sugarfor sprinkling
- Softened butterfor serving
Instructions
- For the cake: Preheat the oven to 350 degrees F. Grease a 9-by-13-inch baking pan with butter.
- Add the flour, baking powder, cinnamon and salt to a medium bowl and stir to combine. Set aside.
- Cream together the butter and sugar with an electric mixer. Add the egg and mix until combined. Mix in the vanilla. Add the flour mixture and milk alternately and mix until totally incorporated. Do not over-beat. Stir in the blueberries until evenly distributed. Pour the batter into the prepared pan.
- For the topping: Combine the flour, sugar, butter, cinnamon and salt in a medium bowl and cut together using 2 knives or a pastry cutter. Sprinkle over the top of the batter.
- Bake until the cake is golden brown, 40 to 45 minutes. Sprinkle with sugar. Cut into squares and serve with softened butter.
Recipe Notes
GF Jules Gluten Free Flour