Gluten Free Blueberry Coffe Cake

Gluten Free Blueberry Coffee Cake 2


Gluten Free Blueberry Coffee Cake

3/4 cup brown rice flour
1 cup sorghum flour
1/2 cup arrowroot powder (may substitute with equal amount of potato starch or tapioca starch)
1/2 teaspoon sea salt
1 teaspoon baking soda
2 teaspoons aluminum-free baking powder
1 1/2 teaspoons xanthan gum
1/2 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1 cup packed brown sugar
2 large eggs
1/4 cup light oil (grapeseed, safflower, sunflower)
1/4 cup coconut oil (unrefined only – make sure in liquid state)
1 tablespoon pure vanilla extract
1 tablespoon raw agave nectar OR raw honey
1/2-3/4 cup hot water (start with 1/2 cup)
10-12 ounces fresh blueberries

(crumbled topping)

1/4 cup packed brown sugar
2 tablespoons millet flour
2 tablespoons coconut oil (unrefined only – make sure in liquid state)
1 teaspoon ground cinnamon

Preheat the oven to 350 degrees and lightly grease a 9-inch round cake pan OR 9×9 inch baking dish.

In a large mixing bowl, whisk together all of the dry ingredients until well combined. Make a well in the center of the mixture and add in the wet ingredients. *Start with 1/2 cup of water and drizzle in more as needed.  Using a hand mixer, beat the mixture until all ingredients are moistened and blended and batter is smooth. It should be somewhere between a cake batter and a muffin batter. Lastly, fold in the blueberries by hand. Carefully pour batter into your prepared cake pan and smooth out the top with the back of a water moistened spoon.

To make the crumbled topping, stir together all the topping ingredients in a bowl until mixture resembles wet sand. Evenly crumble the topping across the top of the batter in the baking pan. Bake on center oven rack for 40-50 minutes, or until the center is firm to the touch and toothpick comes out clean from center. Remove from oven and allow cake to cool completely on a wire rack before slicing and serving. Makes 8-10 slices.