Blueberry Coffee Cake
Topped with a sweet cinnamony crumble, this gluten free blueberry coffee cake is packed with juicy blueberries in every bite.
Ingredients
Streusel Topping
- ⅓ cup sugar
- ½ cup oat flour 60 grams
- 1 teaspoon ground cinnamon
- ⅛ teaspoon fine sea salt
- ¼ cup butter
Cake
- 2 ¼ cups oat flour 241 grams
- 2 teaspoons baking powder
- ½ teaspoon fine sea salt
- ¾ cup sugar
- ¼ cup unsalted butter
- 1 large egg
- ½ cup whole milk
- 2 cups fresh or frozen blueberries
Instructions
Make Streusel
- Place the flour in a small bowl and whisk in the sugar, cinnamon, and salt.
- Work the room temperature butter into the dry ingredients using your fingertips, or a fork until it's well incorporated and crumbly. Set aside.
Make Cake
- In a large bowl, whisk together the oat flour, baking powder, and salt.
- In another large bowl, using a stand mixer or hand mixer, beat the sugar, butter, and egg together. Beat in the milk and flour in alternate additions, beginning with the milk and ending with the flour until well combined. Gently fold in the blueberries.
- Spread the batter in a buttered 8x8 pan lined with a piece of parchment paper. Preheat the oven to 375℉. Sprinkle the topping evenly over the top of the batter and let it rest while the oven heats.
- Bake the cake for about 45 minutes, until a tester comes out clean and the top is set.
- Remove from the oven, let cool for 20 minutes on a wire rack, then cut and serve directly from the pan.
Nutrition
Calories: 340kcalCarbohydrates: 53gProtein: 6gFat: 13gSaturated Fat: 6gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gTrans Fat: 0.4gCholesterol: 42mgSodium: 279mgPotassium: 189mgFiber: 4gSugar: 25gVitamin A: 344IUVitamin C: 3mgCalcium: 92mgIron: 2mg
Did you make this recipe?Let me know in the comments how it went!