Blueberry Coffee Cake
A gluten-free breakfast treat
Ingredients
For the cake
- 1 c plain rice flour
- 3 Tbsp sugar
- 2 tsp baking powder
- ⅔ c blueberries — frozen or fresh
- 2 Tbsp melted butter — substitute safflower oil for a vegan an dairy-free recipe
- ⅔ c water
For streusel topping
- ½ c sweet-rice flour
- ½ tsp baking powder
- 6 Tbsp sugar
- 3 Tbsp MCAS-safe butter (see know your ingredients) — cold cut into cubes
- ~¼ c water — see instructions
Instructions
- Preheat oven to 425 °F. Lightly grease a loaf pan and set aside.
- Make the streusel topping first. Add all streusel ingredients into a food processor except the water. Blitz for about 10 seconds until well combined. While the processor is running, slowly add cold water, about ½ teaspoon at a time, until the texture becomes crumbly (see image). Don't add so much water that it starts to combine into a dough ball.
- In a separate bowl, blend all dry cake ingredients well. Then add melted butter and water. The texture should be a batter rather than a dough, but much thicker and stiffer than pancake batter. Spread this batter into the bottom of the prepared loaf pan.
- Bake for about 20 minutes until the edges are browning and the streusel topping is starting to show browning. Remove from oven and cool in the pan on a wire rack for about 10 minutes before unmoulding. Because this recipe doesn't have egg, it's very delicate when warm. Cut and serve when approximately room temperature.
Notes
You can also cook this recipe in muffin tins to make gluten-free blueberry muffins. The baking time will be shorter (around 15 minutes) but the baking guidelines are the same.
