It is blueberry season in the mid-west! Gluten Free Blueberry Coffee Cake can be enjoyed with coffee, iced tea, or even a glass of water. It makes a wonderful addition to a soup. Our family sits down to eat this delicious cake as a snack in the middle of the day!
Gluten Free Blueberry Coffee Cake contains small amounts of wholesome sugars such as coconut sugar and maple syrup. What makes this cake so delicious? Blueberries!
Why Eat Blueberries?
Blueberries are known for their powerful antioxidant context! This is significant because berries when consumed will aid in fighting disease and the aging process.
Benefits of Eating Blueberries
- Contain essential nutrients for healthy bones; calcium, iron, zinc, and manganese.
- High fiber content which allows for lower blood sugar levels and for a healthier digestive tract.
- Vitamin C, B6, folate, and potassium are all necessary for a strong immune system
- Contains a wide range of phenolic compounds which support healthy skin, heart and fight disease.
Gluten Free Blueberry Coffee Cake
- 2 c. Gluten Free Old Fashioned Oats
- 1/4 c. coconut sugar, organic
- 1/4 c. maple syrup
- 1/4 c. butter, organic or coconut oil softened
- 2 large eggs, organic
- 1 tsp. ground cinnamon, organic
- 1 tsp. pure vanilla extract
- 1/2 tsp. baking soda
- 1/2 tsp. cream of tartar
- 1 c. blueberries, fresh or frozen
- pinch Real Salt
- 5 T. butter, organic (COLD) topping
- 1/4 c. coconut sugar, organic topping
- 1/2 c. gluten free oats topping
- 1/4 c. cassava flour topping
- 1 tsp. ground cinnamon, organic topping
Preheat oven to 350°. Place the oats in a high speed blender. Blend until it resembles an oat flour.
In a large mixing bowl, place softened butter (or coconut oil). Add maple syrup and coconut sugar. Beat until smooth. Add the two eggs and vanilla extract. Beat until smooth and well mixed.
Add the dry ingredients; oat flour, baking soda, cream of tartar, cinnamon, and salt. Use a spatula to mix the dry and wet ingredients together. Set aside 1/4 of blueberries, and fold the remaining berries into the batter.
Grease a 10" glass pie plate with butter or coconut oil. Pour batter evenly into the pie plate. Smooth the top.
In a food processor, add the toppings. Cold butter, coconut sugar, arrowroot flour, cassava flour and oat. Plus quickly until mixture begins to crumble. Take the crumbled topping and add the 1/4 c. blueberries. Sprinkle evenly over the top of the batter.
Bake at 350° for 25-30 minutes. Insert a toothpick to test for done-ness. If it comes out clean, remove the coffee cake for the oven. Cool on a rake for a few minutes before cutting it into slices.
Fresh or Frozen Berries?
Both fresh blueberries and frozen blueberries have been used in this recipe. They turn out an equally incredible tasting coffee cake. When using fresh, I would recommend washing and drying the berries before using them in the recipe. Frozen berries can be slightly un-thawed or thawed, however try not to add any ice pieces or juices.
Gluten Free Blueberry Coffee Cake is a wonderful alternative coffee cake and delights everyone who partakes in it. It can be baked for special occasions or once a year when blueberries are in season.