Blueberry Streusel Coffee Cake
We get lots of visitors in the summer, and this year is no different. Friends and family interested in a road trip or a visit to the Southwest often stopover at our house–and I love it! As a matter of fact, summer has always been my favorite season, even better than the Christmas holidays. I enjoy gardening and most of my meals use fresh vegetables and fruits that are so plentiful. Blueberries are just one of many fruits that I enjoy baking with. That is if I can buy enough to have some after everyone grabs a handful on their way out the door! In our house, bananas, apples or blueberries on the counter are fair game for snacking.
I make this coffee cake with fresh or frozen blueberries. I have found that using frozen berries can be tricky but if you thaw them under running water until the water runs pretty clean, then let them dry on paper towels, and use a recipe that doesn’t stir them into the batter, you can use blueberries all year long. As it is summer, I used fresh berries in this recipe but I have used frozen ones successfully also. Just so you know how versatile it is.
Always, if you are adding fruit to a recipe, the fruit should be “dusted” with a little flour before folding it into any batter. This helps keep the fruit suspended throughout the finished product. It doesn’t take much and it means a lot. Finally, any cake or coffee cake recipe that includes sour cream is unusually moist. Well worth having this ingredient in your refrigerator! Again, something I have learned over the years of baking.
This recipe might look a bit daunting with all the ingredients, but believe me, it is not hard and so worth learning how to bake it. Your friends and visitors will not believe it is gluten-free! I usually make it the night before and serve it with eggs and bacon for breakfast. However, it is also delightful to have with a cup of coffee in the afternoon with a friend. Let me know what you think of it!
- ½ cup Baking Free™ gluten-free All Purpose Flour (62 g)
- ½ cup packed brown sugar
- ¾ teaspoons ground cinnamon
- 4 tablespoons butter, melted
- ½ cup sugar
- 6 tablespoons unsalted butter at room temperature
- ¼ cup sour cream
- ¼ cup milk
- 1 egg
- 1 teaspoon vanilla extract
- 1¼ teaspoon baking powder
- 1 cup Baking Free™ gluten-free All Purpose Flour (124 g)
- 1¼ cup blueberries (always sprinkle fruit you add to a batter with a bit of flour to keep fruit from falling to the bottom as cake bakes)
- ¾ cups powdered sugar
- 1-2 tablespoon milk
- To prepare streusel, mix flour, brown sugar, cinnamon and melted butter together with a fork in a small bowl. Set aside.
- Preheat oven to 350 degrees F and prepare an 8-inch cake pan or spring form pan by lining bottom with parchment and greasing the sides.
- To make the cake batter, in the bowl of a stand mixer beat the sugar and butter until light in color and fluffy, about 4 minutes. Add sour cream and milk and mix to incorporate. Add egg and vanilla and mix until smooth . In another bowl, measure and mix flour and baking powder. Gradually add dry ingredients into batter in mixer. Mix on low until completely combined.
- Rinse blueberries and check for stems. Place on paper towels to dry. Put in a small bowl and sprinkle with about 1 tablespoon of flour to keep them from sinking into the batter as it cooks. Set aside until assembling cakes.
- Spread half of the batter into the prepared baking pan. Top with about half of the streusel. Then top with about half of the blueberries. Repeat to have two layers of batter, streusel and blueberries in the pan.
- Bake for 35 minutes or so until a toothpick inserted in the center comes out clean. Remove from oven and let cake cool in pan for about 20 minutes. Then remove to cooling rack to finish cooling.
- To make the glaze, combine powdered sugar and milk in a small bowl and whisk until smooth. Drizzle glaze on top of coffee cake just before serving.