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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 2 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
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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.