Gluten-Free Blueberry Coffeecake

star rating (14) rate this recipe »
gluten free, quick-n-easy
Recipe photo
Hands-on time:
Baking time:
Total time:
Yield: about 16 servings

Recipe photo

Dessert for breakfast? Here's another great answer to your need-a-sweet-treat-in-a-jiffy woes! Turn our Gluten-Free Muffin Mix into a delicious blueberry cake dressed with decadent pecan streusel.

Gluten-Free Blueberry Coffeecake

star rating (14) rate this recipe »
gluten free, quick-n-easy
Hands-on time:
Baking time:
Total time:
Yield: about 16 servings
Published: 03/30/2013

Ingredients

Topping

  • 4 tablespoons soft butter
  • 1 cup brown sugar
  • 6 tablespoons Gluten-Free Muffin Mix
  • 1 cup chopped pecans
  • pinch of salt

Cake

  • 6 tablespoons melted butter or oil
  • 3 large eggs
  • remainder of Gluten-Free Muffin Mix
  • 1 cup milk
  • 2 cups fresh or defrosted frozen blueberries

Tips from our bakers

  • If you use frozen berries, make sure they're defrosted and thoroughly drained. If frozen berries are added to the batter, the recipe will fail due to the release of the additional liquid in the frozen berries.
  • The 10-minute rest before topping with additional berries and streusel allows the baking powder and xanthan gum in the mix time to thicken the batter, so that it can support the topping.

Directions

see this recipe's blog »

1) Preheat your oven to 375°F. Grease a 9" x 13" pan, or two 8" X 2" round cake pans.

2) To make the topping: Combine the soft butter, brown sugar, 6 tablespoons muffin mix, pecans and salt and stir until the mixture is crumbly. Set aside while you prepare the cake batter.

3) Mix the batter, starting with the remainder of the muffin mix, butter or oil and eggs, on medium-high speed until well-blended.

4) Add the milk, 1/4 cup at a time, blending well and scraping the sides of the bowl between additions. When all of the milk is added, mix on medium-high speed for about a minute or until the batter has thickened. Gently fold in 1/2 cup of the blueberries.

5) Pour the batter into the prepared pan(s)and allow to rest for 10 minutes. Top with the rest of the blueberries, then the streusel topping.

6) Bake the cake for 35 to 45 minutes, or until a thermometer inserted into the middle reads 210°F. Remove it from the oven, and cool slightly before cutting.

Yield: about 16 servings.

Reviews

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  • star rating 02/25/2015
  • Kysbamma from KAF Community
  • More of a dessert or once monthly treat as this recipe is scrumptious!! Light, fluffy texture. I floured the frozen berries and they didn't bleed one bit..FYI.
  • star rating 09/06/2014
  • Rebecca from Maine
  • Meh. I've loved all the recipes I've tried on this website so far, except this one. Way too heavy, not a very good taste.
    We're sorry this recipe did not meet your expectations, but do appreciate your feedback. Barb@KAF
  • star rating 08/25/2014
  • Ann from Pewaukee, WI
  • I can't say enough good about this recipe! I've made it four times, and each time it gets RAVES. I've made it with fresh raspberries, too. It whips up in a flash and looks beautiful on the plate. Nobody can tell it's gluten free. In fact, once I made it when I had friends over for dinner, one of whom has celiac disease. When we had dessert, I served the cake to everyone. One friend saw our celiac-suffering friend eating it and exclaimed, "Oh, no! She's eating the cake!" My friend and I just smiled. The others had no idea it was a gluten free cake. I've served this at my temple after services and now people ask for it. It freezes beautifully. I make two 9" rounds, let them almost cool, then wrap them tightly in the cake pans and freeze. They stay exceptionally moist that way. I thaw them still wrapped.
  • star rating 08/14/2014
  • BJ from Woodbridge, VA
  • This coffee cake is the bomb! Everyone in my family loves it for dessert and for breakfast.
  • star rating 08/10/2014
  • Pat B from Port Charlotte, FL
  • This is an awesome recipe. Made it for my Guild Tea for 60 people and they raved about it. Couldn't find a gluten free scone recipe that I liked that I could make ahead so tried this. It was moist, could be made ahead and frozen, taste and texture were great, no one knew it was gluten free. I did not even warm it after freezing just served at room temp. Cut each cake into 8 pieces but could have made them smaller as it is nicely rich.
  • star rating 11/02/2013
  • Lexi'sMommy from KAF Community
  • This time I used coconut oil for butter, coconut sugar for 1/2 the brown sugar by measuring by volume, and I used raspberries instead of blueberries. YUM! I used two 8" square pans and froze one which I heated and served later! Still YUM!
  • star rating 11/02/2013
  • Lexi'sMommy from KAF Community
  • This time I used coconut oil for butter, coconut sugar for 1/2 the brown sugar by measuring by volume, and I used raspberries instead of blueberries. YUM!
  • star rating 09/22/2013
  • Lexi'sMommy from KAF Community
  • This coffee cake is so incredibly good that no one will believe it is gluten free! I substituted coconut oil for the butter and almond milk for the milk and it is amazing! The cake is not dense at all and melts in your mouth! My daughter doesn't like the texture of chopped nuts so I put the pecans in the blender until they are finely chopped so it just gives the topping a great taste without as much texture.
  • star rating 09/20/2013
  • Jennifer from Acton, MA
  • This was a wonderful recipe. We are a nut free house so we substituted gluten free oats for the pecans and it turned out great. I would like to make a pumpkin and cranberry version. Anyone have any suggestions on how much pumpkin puree I should use and whether I need to adjust the oil? I would hate to change the wonderful consistency of the original recipe too much.
    I would suggest to give our Baker's Hotline a call or send us an email directed to Amy. She should be able to help figure out what changes need to be made.-Jon 855 371 2253
  • star rating 08/12/2013
  • Jennifer from Dallas, TX
  • Amazing. Seriously. If you haven't tried this, you're missing out. I made mine with blackberries and used more than 1 1/2 cups. Probably 2 cups. Very rich, I cut mine into smaller pieces.
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