Gluten Free Streusel Topped Blueberry Coffee Cake Recipes

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BLUEBERRY STREUSEL COFFEE CAKE



Blueberry Streusel Coffee Cake image

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

Categories     Breakfast     Brunch

Time 55m

Yield 9 servings.

Number Of Ingredients 13

2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup sugar
1/2 cup butter, softened
1 large egg, room temperature
1/2 cup whole milk
1 cup fresh or frozen blueberries
1 cup chopped pecans
STREUSEL TOPPING:
1/2 cup sugar
1/3 cup all-purpose flour
1/4 cup cold butter

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



Gluten Free Streusel-Topped Blueberry Coffee Cake image

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

1/2 cup Gold Medal™ Gluten Free Oat Flour
1/2 cup packed brown sugar
1/2 cup gluten-free old-fashioned oats
1/3 cup tapioca starch or tapioca flour
2 teaspoons ground cinnamon
4 tablespoons butter, melted
1 box (16.3 oz) Betty Crocker™ Gluten Free Blueberry Muffin Mix
Water, vegetable oil and eggs called for on muffin mix box

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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