This recipe for a beautiful blueberry crumb coffeecake was developed for the Gf-Zing! website, which celebrates flavor in the gluten free world.
Mix 1/2 cup sugar, 1/4 cup softened butter, 1/3 cup Gluten Free Cookie Flour or GF pancake mix, 1 teaspoon cinnamon – mix thoroughly and set aside.
1/4 cup butter
3/4 cup sugar
1/2 teaspoon almond extract
1 teaspoon vanilla extract
1 teaspoon xantham gum
1/4-1/2 teaspoon salt
2 teaspoons baking powder
Add 2 cups Gluten Free Cookie Flour
Then stir in 1/2 cup milk.
Stir the batter thoroughly, then add 2 cups fresh or frozen wild blueberries and stir gently just to mix. If you mix too hard, the batter will turn blue throughout. If the blueberries are still frozen that is ok.
Spoon the batter into a greased, lined (use parchment paper to line the bottom), 8×8 or 9×9 inch pan. Sprinkle reserved topping on the top. Bake at 375 for 40-50 minutes. Stick a knife in to the middle and if the knife comes out clean the cake is done.
Serve warm or cold.
Make sure all your ingredients are gluten free.