This delicious blueberry coffee cake with a streusel topping will defy the fiercest gluten free critics! Especially good when fresh blueberries are in season.
Ingredients for coffee cake
- 2 c gluten free flour
- 1 tsp baking powder
- 1 tsp salt
- 1/4 cup grass fed butter, melted
- 3/4 c organic cane sugar
- 1 large organic egg
- 3/4 c water
- 1 cup fresh or frozen blueberries, organic if available
Ingredients for streusel topping
- 1/2 c organic cane sugar
- 1/4 c grass fed butter
- 1/2 tsp ground organic cinnamon
- 1/2 cup gluten free flour
Preheat oven to 375 F. Butter an 8″ square glass pan and sprinkle it with gluten free flour. I used Pamela’s GF flour for this recipe, but it would work well with other options, too.
Mix together flour, baking powder and salt and set aside. In a medium bowl, whisk together the egg, melted butter and sugar. Stir in the flour mixture alternately with the milk, mixing just until incorporated. Fold in the blueberries. Pour batter into prepared pan. Cover with streusel topping.
For the topping: In a bowl, combine 1/2 cup flour, cinnamon and 1/2 cup sugar. Cut in the butter until mixture resembles coarse crumbs.
Bake 45 – 55 minutes or until top is golden brown and toothpick comes out clean.