Posted in Recipes
Gluten Free Blueberry Coffee Cake Recipe
At the end of the summer, Zachary and I spent an afternoon at Heather’s house picking apples, plums and blackberries. The plums and blackberries were frozen and the apples became apple sauce.
The apple sauce is long since consumed, and the plums are being saved for trifles in mid-winter when we need a taste of summer so badly. I’ve been saving the blackberries as well, but today it was cold. Cold cold cold. And I wanted to taste summer, in a warm coffee cake. I took a blueberry coffeecake recipe I’ve used in the past, subbed in blackberries, and this is what I got:
Let’s look at that a bit more closely, shall we?
When I cut into it, the berries oozed out and the crumb was perfect. It was every bit as delicious as I imagined.
Look at the crumb and the berries:
- 1/2 C sorghum flour
- 1/2 C oat flour
- 1/2 C arrowroot flour
- 1/2 C corn flour
- 1t xanthan gum
- 2T buttermilk powder (optional)
- 1/2 t salt
- 2/3 C sucanat
- 1/2 stick of softened butter
- 1 egg
- 2 t vanilla
- 1 C milk
- 1 1/2 C berries
- 5 T cold butter, sliced
- 1/2 C rice flour
- 2/3 C brown sugar
- 2 t cinnamon
- 1/4 t salt
optional: powdered sugar for dusting
Preheat oven to 350 degrees. Grease an 8×8 square pan or bundt pan with non-stick spray.
In a medium bowl combine dry ingredients. Whisk together so they are well blended.
In a medium mixing bowl or stand mixer cream sucanat and butter for 3 – 4 minutes until light colored and fluffy.
Add egg and vanilla, and cream for 2 more minutes.
Add dry ingredients and mi on low to just combine.
Add half the milk in a steady stream, and mix on low to combine. Continue adding small amounts and mixing until a thick batter is formed. Turn up mixer speed and beat until fluffy.
Switch to the paddle attachment or use a large spoon to fold in the blackberries until they are well distributed. Transfer batter to the prepared pan.
In a food processor or by hand mix the crumb topping ingredients. This will be a lumpy mix; combine until the butter is well distributed in the dry ingredients.
If using a bundt pan, depress a trench in the middle of the dough and spoon the crumb topping into it. It’s easier to remove the coffee cake if the crumb topping doesn’t contact the edges of the pan. If using a square pan distribute the crumb evenly over the surface.
Bake for approximately 60 minutes, checking at 45 minutes and every 5 – 10 minutes after. It can be hard to determine doneness because the berries will coat a knife. If the center appears solid when the pan is shaken the cake is done. If you are concerned, insert a knife in the center and gently pull back to look at the texture of the cake; you should see cake crumb and not batter.
Remove from the oven and allow it to rest for 5 minutes, then turn the bundt pan out on a plate, or serve the square pan out in cubes. Garnish with sifted powdered sugar, and enjoy!