Blueberry Coffee Cake
Cake Batter:
1 cup gluten free flour*
1 tsp baking powder
1/2 tsp xanthum gum
1/8 tsp salt
1/4 cup butter, room temperature
1/2 cup sugar
1 large egg
1/2 tsp vanilla extract
1/3 cup milk
2 cup blueberries*
Streusel Topping:
1/3 cup gluten free flour
1/3 cup sugar
1/2 tsp cinnamon
1/4 cup cold unsalted butter cut into pieces
Instructions:
1. Preheat oven to 350 degrees
2. Whisk flour, baking powder, xanthum gum , and salt in a bowl
3. Beat the butter until smooth, add the eggs and vanilla. Beat until incorporated.
4. Add the flour mixture, alternately with the milk, and beat until combined.
5. Spread the batter into the greased pan.
6. Arrange the blueberries on top of the cake batter and sprinkle with the streusel topping.
Streusel topping: Mix the flour, sugar, and cinnamon. Cut in the butter with a knife or pastry blender until it resembles coarse crumbs.
*Flour suggestion: Recently, for this recipe, and the chocolate cake recipe, I have mixed 1 cup brown rice flour, 1 cup sorghum flour, 1/2 cup tapioca flour, 1/2 cup millet flour (combined and used as an all purpose GF flour)
* Fresh blueberries are suggested in the original recipe. I used frozen blueberries from Costco. Make sure to THAW the blueberries and drain all the juice, otherwise the topping comes out very moist.
