Gluten-Free Blueberry Streusel Coffee Cake

Coffee cakes generally aren’t super-sweet and can be enjoyed as a light dessert, as breakfast, or as a treat with our mid-morning coffee.

Serves: 12Hands-on: 15 minutesTotal: 1 hour 20 minutesDifficulty: Easy

Serves: 12

Ingredients

  • ⅔ cup gluten-free pancake and baking mix
  • ⅔ cup brown sugar
  • 1 tsp. ground cinnamon
  • 4 Tbsp. butter, softened
  • 1 cup chopped walnuts
  • 4 cups gluten-free pancake and baking mix
  • 6 Tbsp. granulated sugar
  • 1⅓ cups whole milk
  • 4 large eggs, lightly beaten
  • 4 tsp. vanilla extract
  • 2 cups blueberries, divided

Directions

  • Preheat oven to 350°F. Butter a 10" tube pan. Dust with gluten-free flour and tap out excess.
  • For the streusel: In a medium bowl, use your hands to mix together the pancake and baking mix, brown sugar, cinnamon, and butter. Mix in walnuts and set aside.
  • For the cake: In a large bowl, mix together the pancake and baking mix, granulated sugar, milk, eggs, and vanilla. Spread ½ the batter into the prepared tube pan. Sprinkle with 1 cup blueberries. Spread the remaining batter over the blueberries. Sprinkle streusel topping evenly over the top of the cake.
  • Bake for 50–55 minutes until the top of the cake is golden-brown and a toothpick inserted in the middle comes out clean.
  • Allow cake to cool for 10 minutes before serving. Slice and serve with the remaining blueberries.

Recipe Information

Serves: 12

Ingredients

  • ⅔ cup gluten-free pancake and baking mix
  • ⅔ cup brown sugar
  • 1 tsp. ground cinnamon
  • 4 Tbsp. butter, softened
  • 1 cup chopped walnuts
  • 4 cups gluten-free pancake and baking mix
  • 6 Tbsp. granulated sugar
  • 1⅓ cups whole milk
  • 4 large eggs, lightly beaten
  • 4 tsp. vanilla extract
  • 2 cups blueberries, divided

Directions

  • Preheat oven to 350°F. Butter a 10" tube pan. Dust with gluten-free flour and tap out excess.
  • For the streusel: In a medium bowl, use your hands to mix together the pancake and baking mix, brown sugar, cinnamon, and butter. Mix in walnuts and set aside.
  • For the cake: In a large bowl, mix together the pancake and baking mix, granulated sugar, milk, eggs, and vanilla. Spread ½ the batter into the prepared tube pan. Sprinkle with 1 cup blueberries. Spread the remaining batter over the blueberries. Sprinkle streusel topping evenly over the top of the cake.
  • Bake for 50–55 minutes until the top of the cake is golden-brown and a toothpick inserted in the middle comes out clean.
  • Allow cake to cool for 10 minutes before serving. Slice and serve with the remaining blueberries.

Nutrition Information

Nutrition Information
Amount per serving
Calories390
Total Fat13g
Saturated Fat4g
Cholesterol75mg
Sodium470mg
Total Carbohydrate61g
Dietary Fiber3g
Sugars26g
Protein7g