Blueberry Coffee Cake

I was always confused about the word coffee cake growing up, since there's no coffee to be found in this sort of cake.  But I have always associated it with cake, fruity or cinnamon-filled, with a crumb topping.  My default is to whip up muffins, but sometimes it's nice to have something a little different, something that can be considered a little fancier.  This was a hit with the family.  We'll definitely be making it again! Enjoy!

Gluten Free Blueberry Coffee Cake - sliced and ready to eat!

Blueberry Coffee Cake
Makes 8" x 8" pan

Line an 8" x 8" pan with parchment paper.  Preheat oven to 400F.

In a large bowl, mix together:

½ cup corn flour OR ½ cup GF oat flour 

½ cup white OR brown rice flour (or half brown/half white flours)

½ cup tapioca starch

½ tsp xanthan gum

½ cup sugar

2 tsp. baking powder

½ tsp. salt

½ tsp. cinnamon

Add and mix in just until combined (don't overmix, it's okay if there are a few lumps):

¾ cup milk (lactose-free or other milk substitutes work as well)

¼ cup coconut oil, melted

1 egg

Add & fold in:

1 cup fresh or frozen blueberries

Spread into the prepared pan.  

In another bowl, chop with a pastry cutter until crumbly:
¼ cup butter, chilled
¼ cup brown sugar
¼ cup brown rice flour
½ tsp cinnamon
pinch salt

Bake at 400F for 25-30 minutes, until nicely browned on top (cooking time varies depending on whether you use frozen or fresh blueberries).
Place pan on cooling rack and let rest 5-10 minutes.  Then you can use the parchment paper to help remove the cake from the pan to continue cooling.  Great warm or cooled. Enjoy!

Gluten Free Blueberry Coffee Cake fresh from the oven!