Gluten-Free Blueberry Coffee Cake (with cinnamon streusel topping)
This gluten-free blueberry coffee cake is soft and tender, packed with juicy blueberries, and finished with a crumbly cinnamon streusel. It’s an easy cake to make with simple ingredients, and you can use either fresh or frozen blueberries.
Ingredients
For the streusel:
- ⅔ cup gluten-free all-purpose flour
- ⅓ cup granulated sugar
- ¼ cup unsalted butter, cold and diced
- 1 teaspoon ground cinnamon (optional)
For the cake:
- 2 cups gluten-free all-purpose flour
- 2 teaspoons baking powder
- Pinch of salt
- 3 eggs, room temperature
- ¾ cup granulated sugar
- ½ cup oil
- 1 teaspoon lemon zest
- 1 teaspoon vanilla extract
- 2 cups blueberries, fresh or frozen
Instructions
- Preheat the oven to 350°F (180°C). Lightly grease or line an 8-inch square pan or a 9-inch round baking pan. Set aside.
For the streusel:
- Mix the gluten-free all-purpose flour and sugars in a medium bowl. Add the cold, diced butter and work it in with your fingertips until you have coarse crumbs. Place the crumble on a plate and chill in the freezer.
For the cake:
- Whisk gluten-free all-purpose flour, baking powder, and salt in a medium bowl. Set aside.
- In a separate bowl, beat the eggs, sugar, oil, lemon zest, and vanilla extract with an electric mixer until well incorporated (about 2 minutes). Add the wet mixture to the dry ingredients and beat until just combined (about 1minute). Gently fold in the blueberries. If you like, reserve some of the blueberries to scatter over the top before adding the streusel.
- Pour the batter into the prepared pan and spread it evenly. Scatter the reserved blueberries over the surface, then add the chilled streusel.
- Bake for 40 minutes, until a toothpick inserted into the center comes out clean, without a trace of batter. Let the cake cool before removing it from the pan.
Notes
Storing: Store the cake covered at room temperature for up to 3 days or in the refrigerator for up to a week. You can freeze the cake in an airtight container or freezer bag. To reheat, bake for 5-10 minutes in a medium oven (350°F/ 180°C).
Blueberries: Fresh or frozen blueberries work well. If using frozen ones, do not thaw them. Keep them frozen until you add them to the batter. Your batter could become runny if you thaw the berries and mix them in.