Blueberry Coffee Cake
Try out this blueberry coffee cake recipe for your next weekend brunch with guests. It is soft, moist, sweet, and it only requires 1 bowl to make!
Ingredients
- 1⅔ cups gluten-free all-purpose flour (I used King Arthur's Gluten Free Measure for Measure Flour) (267g)
- ¼ cup buckwheat flour (35g)
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 6 tablespoons unsalted butter, softened
- ½ cup maple syrup (157ml)
- 1½ teaspoons vanilla extract
- 2 eggs, room temperature
- 1½ cups unsweetened cashew or almond milk (352ml)
- ⅔ cup blueberries
Cinnamon Crumble Topping
- ½ cup coconut sugar (70g)
- 1 tablespoon ground cinnamon
- 2 tablespoons gluten-free all-purpose flour
- 1 tablespoon salted butter, melted
Instructions
- Preheat the oven to 350°F and lightly oil an 8'' x 11'' glass baking dish.
- In a large bowl or in the bowl of a stand mixer, place the softened butter and eggs and use a mixer to beat on low speed until they are combined.
- Add in the maple syrup and vanilla extract and continue to mix on low speed.
- Then add in the all-purpose flour, buckwheat flour, baking powder, baking soda, salt, and ground cinnamon and beat on low speed, gradually adding in the cashew milk. Mix until the batter is creamy and smooth. Set it aside while you make the topping.
- In a small bowl, pour in the coconut sugar, ground cinnamon, and all-purpose flour and use a whisk or fork to mix together. Then add the tablespoon of melted butter and mix well until a few small clumps start to form. Set the bowl aside.
- Pour the batter into the prepared baking dish and sprinkle the top with blueberries. Use a spoon to dust the top of the batter and blueberries with the cinnamon crumble topping.
- Place the coffee cake on the middle oven rack and bake for about 35 minutes or until an inserted toothpick comes out clean. Serve warm.