Blueberry Streusel Coffee Cake

Blueberry Streusel Coffee Cake

Ingredients

Streusel

  • 1/2 cup Baking Free™ gluten-free All Purpose Flour (62 g)
  • 1/2 cup packed brown sugar
  • 3/4 teaspoons ground cinnamon
  • 4 tablespoons butter, melted

Cake

  • 1/2 cup sugar
  • 6 tablespoons unsalted butter at room temperature
  • 1/4 cup sour cream
  • 1/4 cup milk
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 1/4 teaspoon baking powder
  • 1 cup Baking Free™ gluten-free All Purpose Flour (124 g)
  • 1 1/4 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)

Glaze

  • 3/4 cups powdered sugar
  • 1-2 tablespoon milk

Directions

Streusel
Step 1
To prepare streusel, mix flour, brown sugar, cinnamon and melted butter together with a fork in a small bowl. Set aside.
Cake
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
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.
Step 6
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.
Glaze
Step 7
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.