This morning I needed a dessert to take to our church potluck. I needed something easy and quick to make - and that did not contain chocolate (I've had too much of that lately!). I thought a coffee cake would be nice, but I really did not have a good recipe for one. I didn't have time to search out a gluten free recipe, so I just googled "blueberry coffee cake" and copied down the first recipe that came up!
It looked easy to convert to GF... and it turned out beautifully! I neglected to take a picture of it before we left for church, thinking that I would take a picture of a leftover piece after we got home.
BLUEBERRY STRUESEL COFFEE CAKE
1 1/2 cups rice flour
1/2 cups tapioca starch
1 cup sugar
2 tsp baking powder
1 tsp salt
3/4 tsp xanthan gum
1 1/2 tsp. grated lemon peel
1/2 cup butter or other solid fat
1 cup milk or milk substitute
1 tsp vanilla
2 cups blueberries
Preheat the oven to 380 degrees.
Combine the flour, starch, baking powder, salt, xanthan gum and lemon peel (which is optional - I was out of lemons, so I just added a little lemon flavoring) in a mixing bowl.
Cut in the butter or other fat.
In a separate bowl, combine the milk, eggs and vanilla. Whisk until smooth.
Pour the milk mixture into the flour/fat mixture and stir until completely moistened.
Spread batter in a greased 9x13 cake pan.
Sprinkle the blueberries evenly over batter and lightly press down.
Mix streusel topping and sprinkle evenly over berries.
Bake for 35 min or until set - a toothpick should come out clean or with a crumb on it from the center of the cake.
Cool for 30 min and then drizzle icing over warm cake. Enjoy!
2/3 cups brown sugar
1/2 cup rice flour
1/4 cup butter or other fat
1 tsp cinnamon (I used 2 tsp)
Combine to make course crumbs.
1 cup icing sugar
1/4 cup almond flavoring
3-5 tsp milk or other non-dairy liquid
Stir until smooth. Drizzle over cake.