gluten-free blueberry coffee cake

This gluten-free blueberry coffee cake is moist with a buttery streusel topping and sweet glaze. Each slice is packed with juicy blueberries, perfect for entertaining at breakfast or brunch. Easy to make and thoroughly tested, this recipe ensures delicious, reliable results every time.

Let's make gluten-free blueberry coffee cake! Gather your ingredients.

To make the streusel, combine the gluten-free flour, brown sugar, granulated sugar, cinnamon and salt in a bowl.

Whisk to combine.

Add the melted butter.

Mix until combined. You'll have some smaller and larger chunks of streusel. Chill until ready to use.

Toss the blueberries in a tablespoon of gluten-free flour. Set aside.

Whisk together the gluten-free flour, baking powder, baking soda and salt. Set aside.

Cream together the softened butter and granulated sugar until light and fluffy.

Add the egg, sour cream, milk and vanilla extract.

Mix until smooth.

Add the dry ingredients to the wet ingredients.

Mix until combined.

Gently add the blueberries to the coffee cake batter.

Pour the coffee cake batter into a greased 8x8-inch baking dish.

Sprinkle the coffee cake batter with the gluten-free streusel.

Bake until cooked through and golden brown on top.

Drizzle with vanilla glaze and let set before serving.

Serve and enjoy!

Grab the full recipe at the link below!