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Gluten Free Streusel-Topped Blueberry Coffee Cake

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  • Prep 10 min
  • Total 2 hr 25 min
  • Servings 12
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If you’re craving something comforting, sweet and gluten free for breakfast, look no further than this gluten-free blueberry coffee cake recipe! Made with Betty Crocker™ Gluten Free Blueberry Muffin Mix and a crumbly oat flour streusel, each bite of this brunch cake is pure deliciousness. One slice, and your day is off to a fabulous start. We also love this coffee cake as an after-dinner treat or a potluck contribution!
By Betty Crocker Kitchens
Updated Oct 14, 2022
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Ingredients

Streusel

  • 1/2 cup Gold Medal™ Gluten Free Oat Flour
  • 1/2 cup packed brown sugar
  • 1/2 cup gluten-free old-fashioned oats
  • 1/3 cup tapioca starch or tapioca flour
  • 2 teaspoons ground cinnamon
  • 4 tablespoons butter, melted

Cake

Steps

  • 1
    Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom and sides of 9-inch square pan with gluten-free cooking spray. Set aside.
  • 2
    In small bowl, mix oat flour, brown sugar, oats, tapioca starch and cinnamon until blended. Use fork to stir in melted butter until mixture is crumbly. Set aside.
  • 3
    In medium bowl, stir muffin mix, water, oil and eggs until blended. Pour batter into prepared pan. Sprinkle streusel evenly over batter.
  • 4
    Bake 40 to 45 minutes or until streusel is golden brown and toothpick inserted in center comes out clean. Cool completely on cooling rack, about 1 hour and 30 minutes. Wrap tightly; store at room temperature.

Tips from the Betty Crocker Kitchens

  • tip 1
    Tapioca starch, also known as “tapioca flour,” is a fine, white, powdery substance often used in gluten-free baking. It’s starchy and slightly sweet in flavor. It can provide structure to baked goods and is often used as a thickening agent in soups, sauces and pie fillings.
  • tip 2
    For best results, don't overmix the streusel; it can get gummy and hard to sprinkle over the batter if overmixed.
  • tip 3
    Cooking Gluten Free? Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.
  • tip 4
    Sprinkle top of gluten-free blueberry coffee cake with powdered sugar before serving, if desired.

Nutrition

330 Calories, 13g Total Fat, 3g Protein, 49g Total Carbohydrate, 26g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
330
Calories from Fat
120
Total Fat
13g
20%
Saturated Fat
4 1/2g
23%
Trans Fat
0g
Cholesterol
40mg
14%
Sodium
180mg
8%
Potassium
55mg
2%
Total Carbohydrate
49g
16%
Dietary Fiber
1g
4%
Sugars
26g
Protein
3g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
0%
0%
Calcium
6%
6%
Iron
4%
4%
Exchanges:
1 Starch; 0 Fruit; 2 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
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