Description
Enjoy this delicious blueberry coffee cake served with coffee, tea, or brunch.
Ingredients
Scale
- 2 cups + 1 tablespoon (separated) gluten-free flour mix
- 2 teaspoons baking powder
- ½ teaspoon sea salt
- ¾ cup sugar
- ½ cup dairy-free butter, room temperature
- 2 eggs
- 1 ½ teaspoons vanilla
- ½ cup almond milk
- 2 teaspoons apple cider vinegar
- 2 cups blueberries, fresh or frozen
- Streusel:
- ½ cup gluten-free flour
- ⅓ cup sugar
- 4 tablespoons dairy-free butter, cold
- 1 teaspoon cinnamon
- ¼ teaspoon sea salt
Instructions
- Preheat oven to 375°. Spray a 9×9-inch baking dish with cooking spray.
- Mix together the almond milk and apple cider vinegar. Set aside.
- In a medium-sized bowl whisk together 2 cups of the gluten-free flour, baking powder, and salt. Set aside.
- To make the streusel topping add all the streusel ingredients to a medium-sized bowl and use two forks or a pastry cutter to combine the topping ingredients together until it’s mixed and crumbly. Set aside.
- In a large mixing bowl cream together the dairy-free butter and sugar with a hand mixer or stand mixer. Mix in eggs and vanilla.
- Then alternately add in the almond milk mixture and flour mixture mixing in between each addition.
- Next, mix one tablespoon of gluten-free flour with the blueberries, stirring until the blueberries are coated with flour. Gently fold the blueberries into the cake batter.
- Use a spoon and spatula and spread the cake batter into the baking dish. Sprinkle the streusel topping evenly over the batter.
- Bake for 60-65 minutes. With the blueberries, this batter ends up being very moist so it needs the extra-long bake time. About 45 minutes into baking, loosely cover with aluminum foil. It’s done when it’s golden brown and the center is fully cooked. (Using a toothpick test with this coffee cake isn’t always accurate, you’ll want the center to look even with the rest of the cake and not sunken down.)
- Let cool for at least 15 minutes before cutting and serving.
Notes
Gluten-Free Flour: My favorite gluten-free & dairy-free flour blends to use are Pamela’s Artisan Blend and Better Batter. I’ve been using them both with great results. They are both a 1-1 substitute. If you use another gluten-free flour blend be sure that it contains xanthan gum. If not add 1/2 teaspoon xanthan gum per cup of flour.
Dairy-Free Butter: Suggested brands are Country Crock Plant Based with Avocado Oil, Smart Balance, or Earth Balance. To soften to room temperature, remove the non-dairy butter from the refrigerator and let sit on the counter for 10-15 minutes.
Nutrition
- Serving Size:
- Calories: 337
- Sugar: 27.4 g
- Sodium: 348.2 mg
- Fat: 9.9 g
- Carbohydrates: 58.1 g
- Fiber: 3.2 g
- Protein: 2.8 g
- Cholesterol: 41.3 mg