Gluten Free Blueberry Coffee Cake

I made this particular dish for Robby even though we all tried it and loved it. I made this gluten free and dairy free. This is great warm from the oven or at room temperature. Great with your morning coffee!

INGREDIENTS

2 cups plus 1 Tablespoon (separated) gluten free flour, I used Bob’s 1 for 1.
2 teaspoon baking powder
1/2 teaspoon salt
3/4 cup sugar
1/2 cup butter, softened. I used Earth Balance
2 eggs
1 1/2 teaspoons vanilla
1/2 cup milk, I used fairlife
2 teaspoons apple cider vinegar
2 cups fresh blueberries

FOR THE STREUSEL

1/2 cup gluten free flour
1/3 cup sugar
4 Tablespoons butter, I used Earth Balance
1 teaspoon cinnamon
Pinch of salt

INSTRUCTIONS

Pre heat oven to 375 degrees.
Spray a 9×9 baking dish with non stick cooking spray and set aside.
Mix together the milk and apple cider vinegar stir and set aside.

In a medium size bowl whisk together 2 cups of gluten free flour, baking powder and salt. Set aside.

To make the streusel topping add all of the streusel ingredients to a medium size bowl and using 2 forks or a pastry cutter combine all of the topping ingredients until mixed and crumbly. Set aside.

In a large mixing bowl cream together the butter and sugar using a stand mixer or hand mixer. Mix in eggs and vanilla. Then alternate adding the milk and flour mixture.

Next mix 1 Tablespoon of the gluten free flour with the blueberries stirring to coat the berries. Gently fold the blueberries into the batter mixture. Spread the batter mixture evenly into your prepared pan.
Sprinkle the streusel topping evenly over the batter mixture.

Bake for 45 minutes then cover with foil and bake an additional 15 minutes, it’s done when a toothpick inserted in the middle comes out clean.
Let cool for 15 minutes before cutting.
Serve warm or at room temperature.

Enjoy!
Anne