You’ll have leftover streusel which will keep refrigerated for up to one month – make more coffee cakes.
By Debra Smith
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.
PrintGluten-Free Blueberry Coffee Cakes
You’ll have leftover streusel which will keep refrigerated for up to one month – make more coffee cakes.
- Prep Time: 20 mins
- Cook Time: 20 mins
- Total Time: 40 mins
- Yield: 6 1x
- Category: Dessert
Ingredients
Scale
- 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
- 3/4 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
- 1/2 teaspoon Cinnamon
- pinch of Nutmeg
Instructions
- Preheat oven to 375 degrees
- Spray individual liners lightly with cooking spray and set aside
- Mix topping ingredients together until crumbly; refrigerate until needed
- Whisk flours, baking powder and salt in a medium bowl and set aside
- With your fingers, rub lemon zest into sugar to release the oils
- 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
- Coat blueberries with a little rice flour; remove bowl from stand mixer and fold blueberries into batter with a rubber spatula
- Place liners onto rimmed baking sheet
- 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
- Cool 10-15 minutes and serve
