Gluten Free Blueberry Coffee Cake
Try this Gluten Free Blueberry Coffee Cake recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 9
vegetarian
white meat free
tree nut free
contains gluten
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 1 egg
- 1 tsp cinnamon
- 1 tbsp baking powder
- 1/2 tsp salt
- topping:
- 1 tbsp flour
- 1 tbsp butter
- 1/4 c. brown sugar
- 1 1/2 cup flour (all purpose gluten free flour)
- 1 tsp xanthum gum
- 1 1/2 c. blueberries (i used frozen)
- 1/2 c. milk
- 1/2 cup sugar (or if you are trying to lower you sugar int you could substitute 1/4 cup agave - which is what i did)
- 1/4 c. oil
- 1/4 c. chopped nuts
- Carbohydrate 15.8271701074981 g
- Cholesterol 5.81145833591391 mg
- Fat 27.9521565050804 g
- Fiber 0.499103699295609 g
- Protein 2.41672041705404 g
- Saturated Fat 4.5933135280076 g
- Serving Size 1 1 -12 (84g)
- Sodium 47.1794074201704 mg
- Sugar 15.3280664082025 g
- Trans Fat 1.40366432746544 g
- Calories 317 calories
Preheat oven to 425 degrees. Cream egg, sugar, and oil together.Add dry ingredients, milk, and cinnamon. Fold in blueberries.Pour into a greased 8X8 cake pan. Sprinkle on topping. Bake for 20-25 minutes.Notes: You can use an all purpose Gluten Free flour like Namaste, which does not require the xanthum gum. It also tastes great. Since recipes with gluten free flour tend to be a little dry, you want a little extra liquid. Using Agave syrup not only has the benefit of cutting down the sugar content, but it is also liquid, which helps add moisture. If you use regular sugar, I encourage you to add either more milk or perhaps some extra egg whites.
