gluten free blueberry coffee cake

As you can see from the numerous breakfast recipes I have posted, baking on lazy morning is what I love to do. The family is up. Their bellies are empty. They all know that mom will have something yummy on the table soon. Now, please don’t think I make fresh-baked goodies for breakfast all the time. It is a treat. When we have school in the morning and places to be, it’s usually a bowl of cereal or hot oatmeal. Scrambled eggs and fruit make an appearance too. Sometimes there are a few complaints…but seriously, this isn’t a bed and breakfast!

I get really excited when I bake something that is low-fat. I made this blueberry coffee cake and was quite proud to say that the only added fat is 2 tablespoons of butter in the crumb topping. Everything is better with butter, even it’s only a little bit. The crumb topping doesn’t disappoint either. It’s a perfect crunchy compliment to the blueberry-filled cake. I used fat-free ricotta, which keeps the cake light and moist. Do you hate the word “moist” like I do? I don’t like using it, but what other word is there? If you have one, let me know. In the meantime, bake up this low-fat blueberry coffee cake for that special someone.

gluten free blueberry coffee cake

serves 9

1 1/2 cups Sarah’s gluten free flour blend
3/4 cup sugar
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup fat-free ricotta
2 large eggs
1 cup
fresh or frozen blueberries

crumb topping

1/3 cup sugar
2 tablespoons Sarah’s gluten free flour blend
2 tablespoons butter, chilled

Preheat oven to 350 degrees. Spray 8-inch square or round baking dish with nonstick cooking spray. Whisk together flour, sugar, baking powder, baking soda, and salt in medium bowl. In a separate large mixing bowl, combine ricotta and eggs. Add flour to ricotta mixture and stir until almost combined. Gently fold in blueberries. Spread batter in prepared baking dish.

In small bowl, mix together sugar, flour and cold butter with a fork until crumbly. Sprinkle over cake batter. Bake in oven for 30-34 minutes until toothpick inserted into center comes out clean. Cool cake until ready to serve.

Recipe adapted from Panda the Baker

Comments

Free Spirit Eater says

July 21, 2012 at 12:13 am

I absolutely adore coffee cake but have never had blueberry coffee cake, or the gluten free version. Thanks for sharing this delicious recipe, love the site! =]

Kathy says

July 27, 2012 at 3:29 pm

You made me laugh that you hate the word "moist"…that word totally grosses out my daughter, Lauren. Hi Sarah! Im Jeff Kalasky's mom! Im so glad I found your site. I dont have celiac or an allergy to gluten, but Im trying to be healthy so am moving toward wheat free, gluten free, less meat…etc etc…anyway, I cant wait to try this recipe and many of your others. I have friend who just published a little cookbook where she uses yeast and has had great success with her flour blend. Let me know if you would like to know about it! I just got the book yesterday and havent tried anything in it yet. Need to get to the store first!

- sarahbakesgfree@gmail.com says
  
  July 29, 2012 at 6:06 am
  
  Thanks Kathy! So glad you are enjoying my blog and checking out all of the recipes. Let me know how the coffee cake turns out!
  
Isabella Purcell says

March 2, 2014 at 6:52 pm

Hello! I have a question. Does the recipe call for brown sugar, or the granulated white sugar? (for both the batter and crumb topping)

Thanks! 🙂

Joanne Fuller says

May 9, 2020 at 2:03 pm

I just made this Blueberry coffeecake. It was easy to put together and came out wonderful. This is probably one of the best Gluten-free recipes that I have tried. I cut them into squares and all 9 pieces are waiting in the freezer, for a quick breakfast. Thanks for a great recipe.