[B]ecause it’s Monday. Because it’s just about summertime. Because we like fruit with our breakfast. Because we’re grown and we can do what we want… we get to drink lots of coffee and eat lots of cake for breakfast.
Blueberries, oats, and pure maple syrup make anything breakfast so… CAKE it is!
I’ve been experimenting a lot with gluten-free baking lately. I’m sure you’ve noticed. It’s possible you have a question mark in your mind about it. Well… I want to learn how to bake without wheat. Baking is such a science and I know how wheat flour interacts with leavening and liquid. Gluten-free flours are a whole different science. I want to know that I can still make fluffy cakes and flakey biscuits in the absence of wheat. So far I’ve had some major fails and happy triumphs. This is one of the triumphs.
Eventually I’m going to try making my own gluten-free flour blend to use in my kitchen but I’m still getting my footing. Right now I use King Arthur Flour’s Gluten-Free Flour and I’m going to give Gluten-Free Girl and the Chef’s All-Purpose Flour Blend. They know what’s what!
If you’re hoping for more gluten-FULL coffee cake recipes, here’s your jam:
• Sour Cream Coffee Cake with Brown Butter Glaze. A recipe from my cookbook Homemade Decadence.
• Pear Crumble Coffee Cake. You might not be in the mood for pears, but I think strawberries would also be mega!
• Coffee Coffee Cake Muffins. I mean… let’s make our cake taste like coffee!
• Brown Butter Blueberry Muffins. These really are THE BEST!
There’s a real happiness in creaming butter and sugar and adding eggs. It’s a sign of a right future.
For extra flavoring, vanilla extract and a good dose of maple syrup.
I use a hand mixer to cream the sugar and beat in the eggs and flavoring. When it comes to stirring in the dry ingredients, I like to use a spatula. It helps me be more gentle with the batter and doing things by hand helps me get into the bottom edges of the bowl to ensure everything is evenly mixed.
Fresh blueberries because it’s summer and we can!
The batter will be smooth and rather thick. Not pourable. Definitely spoonable. Stud the top with blueberries before the crumble goes to topping.
I added oats to my topping. Gluten-free. Last minute baker’s decision.
Just begging for the oven.
Golden brown with bubbling blueberries. I mean… what a world. It’s a good one.
Because enough doesn’t always seems like enough, I served this breakfast cake warm with a hearty drizzle of maple syrup. Make it rain. Make it rain maple syrup.
This coffee cake, though gluten-free, is light and fluffy. It’s spongy and moist and studded with fruit. Basically, it’s exactly what you want it to be. This recipe is adapted from this recipe here… if you’re interested in an alternate topping.
PrintGluten-Free Lemon Blueberry Coffee Cake
- Prep Time: 20
- Cook Time: 45
- Total Time: 1 hour 5 minutes
Ingredients
For the Cake
- 2 1/2 cups all-purpose gluten-free flour
- 1 teaspoon xanthan gum
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup unsalted butter, at room temperature
- 1 heaping tablespoon lemon zest
- 2 teaspoons pure vanilla extract
- 3 tablespoons pure maple syrup, plus 3 tablespoons more for topping
- 2 large eggs
- 1 1/2 cups buttermilk
- 1 cup fresh blueberries
For the Topping
- 1/2 cup all-purpose gluten-free flour
- 3 tablespoons unsalted butter, cold and cut into cubes
- 3 tablespoons granulated sugar
- 3 tablespoons old-fashioned oats
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- pinch of salt
Instructions
- Place a rack in the upper third of the oven and preheat oven to 350 degrees F. Grease and flour a 9-inch square baking pan and set aside.
- In a medium bowl, whisk together flour, xanthan gum, baking powder, baking soda, cinnamon, and salt. Set aside.
- In the bowl of an electric stand mixer fitted with a paddle attachment (or you could use a large bowl and a set of hand beaters) beat together sugar, butter, and lemon zest until light and fluffy, about 3 to 5 minutes. Beat in the vanilla extract and maple syrup.
- Beat in the eggs, one egg at a time, beating for 1 minute between each addition.
- Stop the mixer and remove the bowl from the stand. Add the dry ingredients, all at once, to the butter mixture. Use a rubber spatula to fold a few strokes. Add the buttermilk and fold until just combined. Be sure to scrape the bottom of the bowl well to evenly mix the batter.
- Add the blueberries (reserving a small handful for topping) and fold to combine.
- Spoon the batter into the prepared pan and smooth the top with a spatula. Sprinkle on the remaining blueberries
- To make the crumble, in a small bowl combine all of the ingredients and use your fingers to break up the bitter bits into the mixture. Some of the butter will be the size of small peas, others the size of oat flakes.
- Sprinkle the topping over the cake and place in the oven. Bake for 40 to 45 minutes or until a skewer inserted in the center of the cake comes out clean or with just a few moist crumbs. Allow the cake to cool for 30 minutes before serving.
- Drizzle with maple syrup before serving.
- Cake will last, well wrapped at room temperature, for 3 days.
Season Jackson
Joy, I have all of your books, and LOVE them. My family is gluten sensitive. I just made this last night for everyone to have for breakfast this morning. I have a 2 year old, 5 year old and a husband…who…well…I’ll leave my comment on his “age” off of the web…it was so delicious! My husband had to ask to be sure it was gluten free!
Gwen Watson
Being able to use fresh blueberries is one of the glories of summer! This recipe for blueberry coffee cake is not only delicious, but it’s also gluten free! For a change of pace, I sometimes like to mix in a few raspberries.
Margaret
I will definitely try this recipe! i just want you to know how appreciative I am of your GF recipes- I have cut out Gluten for the past few months to see if my migraines improve. I am actually feeling a lot better and finding recipes like these makes this diet much more tolerable! thanks!
Lindsey
I’m going to be honest–I don’t like lemon desserts. And yet this looks so amazing I want to make it immediately. Maybe it’ll turn me into a lemon dessert lemon? I’ll just have to try it and see.
Lindsey | Finding Balance in Life
Cavs
Thank you for sharing this. Delicious.
Tim
Even someone who has never done this. from the way you have done your recipe, the way you explain it. Its so deliciously presented. I just love the pictures.
Sara McCarney
I’m excited to try you gluten free recipes. While you’re experimenting, I’d definitely recommend America’s Test Kitchen gf cookbook. Their mix is really great!
Sue
You should try Better Batter! It’s great gluten free flour!!
Pippy
Thank you so much for your GF recipes! I’ve learned to convert, thanks to GF Girl and the chef, but who doesn’t love a sure thing? ;-)
voluntownhousewife
WOW this looks great! I can’t wait to try it. The oats on the top are a great addition!!
alifewellconsumed
Yum! These would be great for a picnic or potluck this summer!
Leslie
https://alifewellconsumed.com
lauren
this looks fantastic, although I’d be interested if, in all of your experimentation, you are able to find a way to eliminate the xantham gum from your recipe. while gluten-free is in vogue, I’m allergic to xantham gum (it’s more common than you might think. in the allergy’s mild form, people get a headache from eating too many altoids, for instance). have you considered a replacement for that ingredient? thanks!
dc
I can’t get to your newest post…it looks amazing! Turkey sammie yay! The beer in the background tho’ soo good nothing like a spotted cow or perhaps totally naked! *grin* Thanks for sharing !
Trang Do
Looks Yummy!! I will try it in this weekend!!
Hugs,
Love from http://www.trangscorner.com {a lifestyle, fashion, beauty, and food blog}
Christy
Thank you again for another wonderful gluten free recipe. Learning to bake gluten free is challenging and this is great encouragement.