Blueberry Coffee Cake

Name: Blueberry Coffee Cake
Prep time: 20 min
Cook time: 55 min
Total time: 1 h 15 min
Yield: 12 serving
Ingredients: ¾ cup all-purpose flour or gluten-free flour mix*; ¼ cup granulated sugar; 2 tablespoons brown sugar; pinch of salt; ¼ cup unsalted butter; 2 ¼ cups all-purpose flour or gluten-free flour mix*; 2 ¼ teaspoons baking powder; ¾ teaspoon salt; ¾ cup canola oil; 1 cup + 2 tablespoons granulated sugar; 3 tablespoons lemon juice; 1 tablespoon lemon zest; 1 ¼ teaspoons lemon extract; ½ teaspoon pure vanilla extract; 3 large eggs; 2 cups fresh blueberries; 2 cups rice flour; ⅔ cup Potato Starch; ⅓ cup tapioca flour / starch; 1 teaspoon xanthan gum

User Reviews

4.6

33 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
1 hr 15 mins
Servings
12
Course
Cake

Blueberry Coffee Cake

Iris Warren

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Blueberry coffee cake is full of fresh blueberries with just a hint of lemon. With a perfect streusel topping, this cake tastes just like your favorite blueberry muffins! Follow the alternate directions for a gluten-free version.

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Ingredients

Servings

For the streusel:

¾ cup all-purpose flour or gluten-free flour mix*
¼ cup granulated sugar
2 tablespoons brown sugar
pinch of salt
¼ cup unsalted butter cold

For the cake batter:

2 ¼ cups all-purpose flour or gluten-free flour mix*
2 ¼ teaspoons baking powder
¾ teaspoon salt
¾ cup canola oil or another neutral-tasting vegetable oil
1 cup + 2 tablespoons granulated sugar
3 tablespoons lemon juice
1 tablespoon lemon zest
1 ¼ teaspoons lemon extract optional
½ teaspoon pure vanilla extract
3 large eggs room temperature
2 cups fresh blueberries rinsed and patted dry

*For the gluten-free version - mix together:

2 cups rice flour 280 grams
⅔ cup Potato Starch 103 grams
⅓ cup tapioca flour / starch 40 grams
1 teaspoon xanthan gum

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Instructions

Preheat the oven to 350°F and line an 8"x 8" pan with parchment paper.
Prepare the streusel. In a medium mixing bowl, stir together the flour, granulated sugar, brown sugar, and salt. Add in the butter using a pastry blender or your hands and mix together until coarse crumbs form. Place the bowl in the refrigerator while preparing the cake batter.
In a medium mixing bowl, stir together the flour, baking powder, and salt. Set aside.
In a large mixing bowl, stir together the oil, sugar, lemon juice, lemon zest, lemon extract (if using), vanilla extract and eggs. Once well combined, gently fold in the flour mixture. Do not over mix. Carefully fold in the blueberries.
Pour into the prepared pan and sprinkle the streusel evenly over the top.
Bake for 55-65 minutes or until a toothpick inserted in the center of the cake comes out clean. A few moist crumbs are okay but there shouldn't be wet batter on the toothpick.
Let cool for 15 minutes and then serve. Cover and store leftovers at room temperature for up to 3 days.