Gluten-Free Blueberry Coffee Cakes
Author: 
Recipe Type: Dessert
Prep Time: 
Cook Time: 
Total Time: 
Serves: 6
 
You’ll have leftover streusel which will keep refrigerated for up to one month – make more coffee cakes.
Ingredients
  • 57 grams butter, softened
  • 150 grams Sugar
  • 1 large Egg
  • 183 grams plain Kefir
  • Zest of 1 Lemon
  • 56 grams White Buckwheat Flour
  • 56 grams Organic Corn flour
  • 84 grams Sweet White Rice Flour
  • 84 grams Tapioca Starch (can sub cornstarch or potato starch)
  • 2-1/2 teaspoon baking powder
  • ¾ teaspoon salt
  • 296 grams frozen blueberries (approx 2 cups)
Streusel
  • 57 grams Butter, softened
  • 100 grams Sugar
  • 28 grams Tapioca Starch
  • 18 grams Buckwheat Flour
  • ½ teaspoon Cinnamon
  • pinch of Nutmeg
Instructions
  1. Preheat oven to 375 degrees
  2. Spray individual liners lightly with cooking spray and set aside
  3. Mix topping ingredients together until crumbly; refrigerate until needed
  4. Whisk flours, baking powder and salt in a medium bowl and set aside
  5. With your fingers, rub lemon zest into sugar to release the oils
  6. In a stand mixer fitted with the paddle,whip the lemon-sugar and butter together until light and fluffy; add egg and kefir and mix well
  7. Coat blueberries with a little rice flour; remove bowl from stand mixer and fold blueberries into batter with a rubber spatula
  8. Place liners onto rimmed baking sheet
  9. Divide batter evenly into prepared liners; sprinkle streusel over each cake (you will have extra streusel – see above) and bake 15-20 minutes or until tester in center comes out clean
  10. Cool 10-15 minutes and serve
Recipe by Honest Cooking at http://honestcooking.com/gluten-free-blueberry-coffee-cakes-recip/