Description
Gluten-free coffee cakes with a buttery streusel topping. Perfect for brunch or a special treat.
Ingredients
Units
Scale
- 2 oz (57 g) butter, softened
- 5 oz (150 g) Sugar
- 1 large Egg
- 6 oz (183 g) plain Kefir
- Zest of 1 Lemon
- 2 oz (56 g) White Buckwheat Flour
- 2 oz (56 g) Organic Corn flour
- 3 oz (84 g) Sweet White Rice Flour
- 3 oz (84 g) Tapioca Starch
- 2-1/2 teaspoon baking powder
- 3/4 teaspoon salt
- 10 oz (296 g) frozen blueberries
- 2 oz (57 g) Butter, softened
- 3 oz (100 g) Sugar
- 1 oz (28 g) Tapioca Starch
- 1 oz (18 g) Buckwheat Flour
- 1/2 teaspoon Cinnamon
- pinch of Nutmeg
Instructions
- Preheat oven to 375°F (190°C).
- 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 a rimmed baking sheet.
- Divide batter evenly into prepared liners; sprinkle streusel over each cake and bake for 15-20 minutes, or until a tester inserted into the center comes out clean.
- Cool for 10-15 minutes and serve.
Notes
- To prevent the blueberries from sinking, toss them lightly with a tablespoon of the tapioca starch before adding them to the batter.
- For a richer flavor, use brown sugar in place of some of the granulated sugar in both the cake and streusel topping.
- These coffee cakes are best enjoyed fresh, but can be stored in an airtight container at room temperature for up to 2 days.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 350
- Sugar: 30
- Sodium: 150
- Fat: 20
- Saturated Fat: 12
- Unsaturated Fat: 6
- Carbohydrates: 45
- Fiber: 3
- Protein: 4
- Cholesterol: 50