Gluten Free Blueberry Buckle Coffee Cake

My family jokes that the picture for this fantastic coffee cake should be all of us licking our plates.  We have been enjoying this Gluten-Free Blueberry Buckle Coffee Cake recipe for many a year now even before we were gluten-free.  This cake can be made gluten-filled, gluten-free, and dairy-free!

How’s that for versatile?

An added benefit is the taste…YUM! 

Gluten-Free Blueberry Buckle Coffee Cake

Serves 6

Cake Ingredients

2 cups gluten-free flour or all-purpose flour

3/4 cup unrefined cane sugar

2 1/2 tsp. gluten-free baking powder

4 TBS. olive oil

3/4 cup almond milk

1 extra-large egg

2 cups fresh or frozen blueberries

Crumb Topping Ingredients 

1/2 cup unrefined cane sugar

1/3 cup gluten-free flour

1/2 tsp. cinnamon

1/4 cup butter, dairy-free margarine or ghee

Glaze Ingredients

1/2 cup powdered sugar

1/4 tsp. gluten-free vanilla extract

2 tsp. hot water

DIRECTIONS

1. Preheat the oven to 375 degrees.

2. Combine all cake ingredients EXCEPT blueberries.  Mix well and then add blueberries.  Gently stir in the blueberries.  Spread the batter into a 9×2-inch glass dish.

3. Combine all ingredients for the crumb topping in a separate bowl.  Use a pastry cutter or a fork to cut into butter, cinnamon, gluten-free flour, and sugar.  The crumb topping should look lumpy. Sprinkle on top of the cake.

4. Bake for 40 minutes.

5. While the cake is baking make the glaze and set aside.

6.  When the cake is made and tested.  Let cool for 15 minutes and then drizzle with the glaze.  Eat warm and enjoy every single bite!

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Blessings,

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