I know it’s only March but blueberries must be in season somewhere because they’ve had loads of them at the store that are huge, delicious, and cheap. I’ve made blueberry pancakes, muffins, put them on our oatmeal and cereal, made fruit salad, and now it’s time for the coffee cake.
Go ahead and serve this to your non-gluten free friends. They will never know it’s GF and I even bet they’ll ask you for the recipe.
- 1/4 cup butter, softened
- 1/2 cup white sugar
- 1/4 cup brown sugar
- 2 eggs
- 1/2 tsp vanilla extract
- 1/2 cup milk
- 3/4 cup white rice flour
- 1/2 cup sorghum flour
- 1/2 cup potato starch
- 1/4 cup finely ground almond flour
- 1 tsp xanthan gum
- 2 tsp baking powder
- 1/2 tsp salt
- pinch of nutmeg
- 2 cups of blueberries
- 1/2 cup brown sugar
- 3 tbsp rice flour
- 1 tsp cinnamon
- 1/2 cup chopped pecans (check labels! Many are manufactured in the same facility as wheat)
- 3 tbsp butter
- Preheat oven to 375 degrees. Grease and flour (rice flour) a 9 inch spring form pan.
- In small bowl whisk together rice flour, sorghum flour, potato starch, almond flour, xanthan gum, baking powder, salt, and nutmeg.
- In mixing bowl cream together butter and sugars until well combined. Beat in the eggs and vanilla extract.
- Alternate mixing in the flour mixture and milk. Do not over mix! Mix just until combined.
- Fold in blueberries and scrape into prepared pan. At this point you’re probably going to be worried something is wrong. The batter for this is hard to describe but it’s a very thick heavy sticky batter. It freaks me out every time as well but don’t worry it’s going to turn out great!
- To make the streusel: combine sugar, flour, cinnamon, and pecans. Using a pastry blender or two knives cut in the butter.
- Sprinkle streusel over the batter.
- Bake 40-45 minutes until knife inserted in center comes out clean. Knife is underlined because in the past I’ve used a toothpick only to discover 30 minutes later when cutting the first slice that the middle wasn’t cooked all the way! (and yes I shoved it right back in the oven and yes it actually was saved!). Definitely use a knife right in the center and maybe angled a little bit. I think I’m a little paranoid from the incident above though.
Inspiration: This recipe was born from last summer’s blueberry season. I adore blueberries and therefore always buy them when I see them which leads to having way too many blueberries, if there is such a thing. So then the baking begins! I perused many online recipes and finally ended up altering this recipe posted on allrecipes.com.