Gluten Free Blueberry Coffee Cake
User Reviews
5
Gluten Free Blueberry Coffee Cake
Description
The cake batter consists of a blend of glutinous rice flour, oat flour, and almond flour, which provides a balanced texture suitable for gluten-free baking. Baking soda and salt help leaven and season the cake, while ground cinnamon adds warm spice. Melted, cooled unsalted butter combines with eggs, pure maple syrup, and vanilla extract to create a rich, sweet batter. Freeze-dried blueberries fold in for concentrated bursts of fruit flavor without excess moisture.
After pouring the batter into a generously buttered bundt pan, it bakes at 350°F until a toothpick inserted in the center comes out clean, ensuring it is moist but not overbaked. A cream cheese glaze made from softened cream cheese, powdered sugar, and milk is drizzled over the cooled cake, providing a creamy contrast and extra sweetness.
Because of the cream cheese frosting, it is best stored in the refrigerator to keep the glaze fresh. The recipe advises against substituting flours to maintain texture and flavor balance. The cake works well as a dessert or special breakfast treat.
Ingredients
Cake
- ¾ cup glutinous rice flour aka sweet rice flour/糯米粉
- ½ cup oat flour
- 1 cup almond flour not almond meal
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 tablespoon ground cinnamon
- ½ cup butter melted and cooled, unsalted
- 4 egg
- ½ cup maple syrup pure
- 1 teaspoon vanilla
- ¾ cup freeze dried blueberries
Glaze
- 4 oz cream cheese softened
- 2 tablespoon powdered sugar
- 1 teaspoon milk softened
Instructions
- Preheat oven to 350 degrees. Generously butter a bundt cake pan.
- Cake - Whisk the flours, baking soda, salt and cinnamon in a large bowl. In a separate bowl, whisk the eggs, butter (make sure it's cooled), maple syrup and vanilla.
- Make a well in the center of the dry ingredients and add wet ingredients. Mix well. Stir in dried blueberries.
- Pour into bundt pan and smooth top with a spatula.
- Bake for 30-40 minutes. Check the center with a toothpick. Do not over cook or it will dry out.
- Glaze - Mix the softened cream cheese and sugar in a small bowl. Add milk until you reach desired consistency. Drizzle over cake when cool.
Notes
- Gluten-free flours are delicate; substitutions are not recommended to preserve texture and taste.
- Due to the cream cheese glaze, the cake should be stored in the refrigerator to maintain freshness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 310 kcal
% Daily Value*
| Calories | 310kcal | 16% |
| Carbohydrates | 32g | 11% |
| Protein | 6g | 12% |
| Fat | 18g | 28% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 85mg | 28% |
| Sodium | 259mg | 11% |
| Potassium | 165mg | 4% |
| Fiber | 3g | 12% |
| Sugar | 15g | 30% |
| Vitamin A | 442IU | 9% |
| Calcium | 69mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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