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Taylor's Gluten-free Blueberry Coffee Cake |
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My friend Beverly made this for me one weekend when I was visiting up in the mountains of Colorado. Hands down it was the best coffee cake I had ever tasted! With a bit of tweaking it also works quite well for gluten-free recipes.
Ingredients
- 2 eggs (or equivalent in egg beaters or egg whites)
- 1¼ cups gluten-free baking mix (e.g., Bob’s Red Mill)
- ½ cup brown sugar
- ¼ cup rice milk (or equivalent) plus 2 tbsp, if want batter more moist
- 1 cup fresh blueberries (or blackberries or raspberries, if desired). You can use frozen berries if necessary – just let them thaw for an hour or so at room temperature.
Note: You can also use 1¼ cups gluten-free flour, ½ tsp salt, and 2 tsp baking powder instead of using a gluten-free mix.
Preparation
Combine all ingredients in a large bowl and mix well. Batter will be thick.
Pour into a greased 9-inch pie plate, cake pan, or spring-form. Smooth batter with spatula.
Preheat oven to 350 degrees F.
Bake for 35-40 minutes until center is done (toothpick comes out clean) and top is lightly browned.
Serve
Remove from oven and let stand for 10-15 minutes.
Slice and serve.
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Gluten-free Recipes