Gluten-Free Blueberry Coffee Cakes

You’ll have leftover streusel which will keep refrigerated for up to one month – make more coffee cakes.
By Debra Smith

Gluten-Free Blueberry Coffee Cakes

I use fresh blueberries that I freeze first, then coat with a bit of gluten-free flour and fold into the batter; I find that if I don’t freeze them first, all of the blueberries end up on the bottom, rather than suspended throughout the coffee cake.

Gluten-Free Blueberry Coffee Cakes
Prep Time
Cook Time
Total Time
You’ll have leftover streusel which will keep refrigerated for up to one month – make more coffee cakes.
Recipe Type: Dessert
Serves: 6
  • 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)
  • 57 grams Butter, softened
  • 100 grams Sugar
  • 28 grams Tapioca Starch
  • 18 grams Buckwheat Flour
  • ½ teaspoon Cinnamon
  • pinch of Nutmeg
  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

Debra Smith

Debra and ‘The Professor’, Midwest-based husband and wife freelance videographers, photographers, writers, storytellers, and publishers of the Smith Bites. Using images, words, music and video, they connect the stories about food, friends and family to the world around them.

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