This post may contain affiliate links. This means if you make a purchase through one of these links, Penguins in Pink will receive a commission at no additional cost to you.
My Bible study group loves to host baby showers. We just love celebrating a new, sweet baby and the mother too. Our last shower was to welcome a baby boy. The ladies organizing the shower went with a rainbow theme. It was very cheery and colorful.
I volunteered to bring a gluten free blueberry coffee cake. The only coffee cake I have ever made was just your average cinnamon streusel coffee cake. I honestly had no idea what to expect with a gluten free blueberry coffee cake. When I make my homemade blueberry pie filling I use cinnamon in it but just a little bit and it’s great. I was hoping that the additional cinnamon would not overpower the blueberry flavor and thankfully it didn’t.
Gluten Free Blueberry Coffee Cake
Ingredients:
- 3/4 cup butter, softened
- 1 cup sugar
- 1 1/2 cups Greek Yogurt
- 2 eggs
- 1 tsp vanilla
- 2 cups gluten free flour
- 1 tsp baking soda
- 1 tsp baking powder
- 2 tsp xanthan gum
- 1/2 tsp salt
- 4 cups homemade blueberry pie filling (or 1 – 21 oz can)
Topping:
- 1 tsp cinnamon
- 1/2 cup sugar
- 1/2 cup chopped pecans
Directions:
- Preheat oven to 375 degrees.
- Lightly grease a baking dish. I used a 8×12 rectangle but a bundt would be perfect.
- Combine pecans, cinnamon, and 1/2 cup sugar in a small bowl and set aside.
- In a stand mixer, beat butter until creamy.
- Add in 1 cup of sugar; beating until light and fluffy.
- Add in eggs one at a time.
- Stir in vanilla.
- In a separate bowl, sift together dry ingredients.
- Add half of the flour mixture to the butter mixture, beat until combined.
- Add in half the Greek yogurt, beating until combined.
- Add in remaining flour mixture and Greek yogurt, beating until combined.
- Spread half the batter into prepared pan.
- Spread blueberry pie filling on top of batter leaving about a 1/2 inch space between the filling and the pan.
- Sprinkle about half of the nut mixture on top of filling.
- Carefully, spread remaining batter on top of filling.
- Sprinkle remaining nut mixture on top.
- Bake for 40-50 minutes or until knife inserted comes out clean of batter.
- Cool for 10 minutes.
Notes:
- I use Better Batter’s gluten free flour for all my baking and it already contains xanthan gum. If your flour does not, and most don’t, you’ll need to add 2Â tsp of xanthan gum to the ingredients and beat for a few minutes.
- To help keep your oven clean, place a large cookie sheet on the rack below the coffee cake to catch any spills. Depending on your pan size there might be some bubbling over. 🙂
To freeze:
- Allow to cool completely.
- Slice coffee cake.
- Wrap individual slices in pieces of wax paper.
- Store slices zip top freezer safe bags or containers.
To thaw:
- Set bag or container on counter.
- Allow to thaw for 30-60 minutes.
- Or microwave individual pieces for 30 seconds until completely thawed.
The blueberry coffee cake came out amazing. We loved it. Which was a good thing because I made two gluten free blueberry coffee cakes! One for the baby shower and one for the house. I ended up bringing home a little less than half of the blueberry coffee cake I took to the baby shower. I froze the leftovers. I like being able to pull some out for the girls occasionally.
What’s your favorite flavor of coffee cake to make?
Have a blessed day!
Brandi
This post may or may not contain referral links. Please read my disclosure policy here.
Linking up with these great parties.
Ingredients
- 3/4 cup butter, softened
- 1 cup sugar
- 1 1/2 cups Greek Yogurt
- 2 eggs
- 1 tsp vanilla
- 2 cups gluten free flour
- 1 tsp baking soda
- 1 tsp baking powder
- 2 tsp xanthan gum
- 1/2 tsp salt
- 4 cups homemade blueberry pie filling (or 1 - 21 oz can)
- 1 tsp cinnamon
- 1/2 cup sugar
- 1/2 cup chopped pecans
Instructions
- Preheat oven to 375 degrees.
- Lightly grease a baking dish. I used a 8x12 rectangle but a bundt would be perfect.
- Combine pecans, cinnamon, and 1/2 cup sugar in a small bowl and set aside.
- In a stand mixer, beat butter until creamy.
- Add in 1 cup of sugar; beating until light and fluffy.
- Add in eggs one at a time.
- Stir in vanilla.
- In a separate bowl, sift together dry ingredients.
- Add half of the flour mixture to the butter mixture, beat until combined.
- Add in half the Greek yogurt, beating until combined.
- Add in remaining flour mixture and Greek yogurt, beating until combined.
- Spread half the batter into prepared pan.
- Spread pie filling on top of batter leaving about a 1/2 inch space between the filling and the pan.
- Sprinkle about half of the nut mixture on top of filling.
- Carefully, spread remaining batter on top of filling.
- Sprinkle remaining nut mixture on top.
- Bake for 40-50 minutes or until knife inserted comes out clean of batter.
- Cool for 10-20 minutes before slicing.
Notes
I use Better Batter's gluten free flour for all my baking and it already contains xanthan gum. If your flour does not, and most don't, you'll need to add 2 tsp of xanthan gum to the ingredients and beat for a few minutes. To freeze: Allow to cool completely. Slice coffee cake. Wrap individual slices in pieces of wax paper. Store slices zip top freezer safe bags or containers.
To thaw: Set bag or container on counter. Allow to thaw for 30-60 minutes. Or microwave individual pieces for 30 seconds until completely thawed.
looks like a great way to start a morning! 😀
So good, Andi, so good.