Gluten Free Blueberry Coffee Cake

Not only is this gluten free blueberry coffee cake delicious, but it’s also vegan! It’s great with a strong cup of coffee or a even better as a late night sweet treat. The delicious blueberries are bursts of flavor in your mouth, and the drizzled icing on the top will leave you smacking your lips together! It’s like the best part of the muffin (the top of course) coated in a sweet and crunchy crumble topping that will blow your mind.

Recipe courtesy of Ashley Sears from Quirky Inspired.

 

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Servings 16slices
Prep Time 15minutes
Cook Time 25minutes
Submitted By Ashley Sears from Quirky Inspired
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings 16slices
Prep Time 15minutes
Cook Time 25minutes
Submitted By Ashley Sears from Quirky Inspired
Share this Recipe
Share this Recipe
Ingredients
Ingredients
Instructions
  1. Preheat oven to 350 degrees. Grease two 8" inch pie tins.
  2. In a large bowl, mix all the dry ingredients and whisk together until well blended.
  3. In another bowl, mix all the wet ingredients together.
  4. In the dry mix bowl, make a small well in the middle of the mix.
  5. Pour in the wet ingredients and stir just until combine.
  6. In the greased pie pans, pour ¼ of the mixture in each pan.
  7. Top the batter in each pan with fresh blueberries. Then cover each pan with remainder of batter. Set aside.
  8. In a small bowl, combine all the topping ingredients. Work with a fork or your hands until the mixture is crumbly.
  9. Top both of the pie pans with crumble mixture, and top with more fresh blueberries
  10. Bake in the oven at 350°F for 20-35 minutes or until toothpick comes out clean.
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