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Glutenfreeda's Recipe Index
The Largest Collection of Gluten-Free Recipes in the World!

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Blueberry Coffee Cake

Cummulative Rating
N/A
Servings
Makes 9 servings.
Difficulty
Easy

Ingredients

1 cup sugar
1/4 cup unsalted butter, at room temperature
2 eggs, lightly beaten
1/4 cup canola oil
1/2 cup créme fraiche
Zest of 1 lemon, minced
1 cup gf flour
1 teaspoon baking powder
1 teaspoon salt
2 cups blueberries (fresh or frozen)
Juice of 1/2 lemon
2 Tablespoons sugar

Directions

Preheat the oven to 350°F. Butter 8" square baking dish; set aside.

With an electric mixer, beat the butter and sugar until light. Add the eggs, canola oil, créme fraiche, and lemon zest. Beat until blended.

In a separate bowl, whisk together the gf flour, baking powder and salt. Gradually add the flour mixture to the wet ingredients. Mix until incorporated.

Pour the mixture into the prepared baking pan. Top with blueberries. Sprinkle with sugar and drizzle lemon juice over the top.

Bake for 1 hour or until a toothpick inserted into the center comes out clean. Let cool on a rack. Cut into squares and serve.

Tips

We used The Gluten-Free Pantry’s Country French Bread flour Mix for the gf flour in this recipe. To purchase this product please click the link below in our Recommended Tools section.

Recommended Tools

#40 Gluten Free Pantry French Bread Flour Mix (bulk)