Gluten Free Streusel Topped Blueberry Coffee Cake Recipes
BLUEBERRY STREUSEL COFFEE CAKE
This blueberry coffee cake smells wonderful as it bakes and tastes even better. The moist cake filled with juicy berries and crunchy pecans is a family favorite. It never lasts long at our house. -Lori Snedden, Sherman, Texas
Provided by Taste of Home
Time 55m
Yield 9 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 375°. Whisk flour, baking powder and salt. In another bowl, cream sugar and butter until light and fluffy. Add egg and milk; stir into dry ingredients. Fold in blueberries and pecans. Spread into a greased 9-in. square baking pan., For topping, combine sugar and flour; cut in butter until crumbly. Sprinkle over batter. Bake until a toothpick inserted in the center comes out clean, 35-40 minutes. Cool on a wire rack.
Nutrition Facts : Calories 476 calories, Fat 26g fat (11g saturated fat), Cholesterol 66mg cholesterol, Sodium 323mg sodium, Carbohydrate 57g carbohydrate (30g sugars, Fiber 3g fiber), Protein 6g protein.
GLUTEN FREE STREUSEL-TOPPED BLUEBERRY COFFEE CAKE
If you're craving something comforting, sweet and gluten free for breakfast, look no further than this gluten-free blueberry coffee cake recipe! Made with Betty Crocker™ Gluten Free Blueberry Muffin Mix and a crumbly oat flour streusel, each bite of this brunch cake is pure deliciousness. One slice, and your day is off to a fabulous start. We also love this coffee cake as an after-dinner treat or a potluck contribution!
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 2h25m
Yield 12
Number Of Ingredients 8
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom and sides of 9-inch square pan with gluten-free cooking spray. Set aside.
- In small bowl, mix oat flour, brown sugar, oats, tapioca starch and cinnamon until blended. Use fork to stir in melted butter until mixture is crumbly. Set aside.
- In medium bowl, stir muffin mix, water, oil and eggs until blended. Pour batter into prepared pan. Sprinkle streusel evenly over batter.
- Bake 40 to 45 minutes or until streusel is golden brown and toothpick inserted in center comes out clean. Cool completely on cooling rack, about 1 hour and 30 minutes. Wrap tightly; store at room temperature.
Nutrition Facts : Calories 330, Carbohydrate 49 g, Cholesterol 40 mg, Fat 2 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 180 mg, Sugar 26 g, TransFat 0 g
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