Description
A tender gluten-free blueberry coffee cake topped with a buttery streusel and bursting with juicy berries. Perfect for breakfast, brunch, or a lightly sweet dessert.
Ingredients
- 1 1/2 cups gluten-free all-purpose flour
- 1/2 cup almond flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
- 1 1/2 cups fresh blueberries
- 1/2 cup brown sugar
- 1/3 cup gluten-free flour (for streusel)
- 1/2 teaspoon cinnamon
- 3 tablespoons cold butter (for streusel)
Instructions
- Preheat oven to 350°F (175°C) and grease a baking pan.
- In a bowl, whisk together gluten-free flour, almond flour, baking powder, baking soda, and salt.
- In another bowl, cream butter and sugar until light and fluffy.
- Add eggs one at a time, then mix in sour cream and vanilla extract.
- Gradually add dry ingredients to wet mixture and stir until combined.
- Fold in blueberries gently.
- Spread batter evenly into prepared pan.
- In a separate bowl, mix brown sugar, gluten-free flour, and cinnamon. Cut in cold butter until crumbly.
- Sprinkle streusel evenly over batter.
- Bake for 40–45 minutes or until a toothpick inserted comes out clean.
- Cool slightly before serving.
Notes
- Frozen blueberries can be used; do not thaw before adding.
- Store leftovers in an airtight container for up to 3 days.
- Serve warm for best flavor.
- Add chopped nuts to streusel for extra crunch.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320 kcal
- Sugar: 18 g
- Sodium: 180 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 70 mg
