Our favorite gf blueberry cake. Easy one-bowl blueberry cake with tigernut flour. It's also vegan (dairy-free and egg-free), nut-free, and soy-free. Bursting with blueberries and topped with cinnamon streusel this gluten-free blueberry coffee cake is a delicious treat for breakfast, brunch, or coffee time.

The sour cream helps keep the cake moist and the streusel topping is what differentiates it from being a standard gluten free dessert cake to a blueberry crumb cake that you can eat for breakfast. How to Make Gluten Free Blueberry Cake. Measure the butter and sugar into a bowl and cream together with an electric mixer. You can have Our favorite gf blueberry cake using 10 ingredients and 9 steps. Here is how you achieve it.

Ingredients of Our favorite gf blueberry cake

Prepare 2 Tbsp of GF all-purpose flour.
Prepare 2 cups of blueberries.
It's 1 cup of room temp butter.
You need 8 Oz of cream cheese room temp.
You need 1 1/2 cups of sugar.
You need 1 1/2 tsp of vanilla extract.
It's 4 of eggs room temp.
You need 2 cups of GF all-purpose flour.
You need 1 1/2 tsp of baking powder.
It's 1/2 tsp of salt.

While you can do it by hand with a whisk, if your butter it not really soft it might be a little tricky! Add vanilla and eggs and continue to mix. Scrape down the sides of the bowl to incorporate everything. In another large bowl, whisk all dry ingredients together.

Our favorite gf blueberry cake instructions

Preheat oven to 350 degrees.
In a mixing bowl toss the blueberries with the 2 Tbsp flour.
In a large bowl cream together the butter, cream cheese, sugar & vanilla. Add eggs one at a time, mixing well after each egg..
In another bowl combine the rest of the flour, baking powder and salt. Slowly mix into wet batter slowly until just combined..
Fold in the blueberries..
Divide between 2 9 x 5 leave pans. I used a cake pan..
Bake 45 mins or until done..
Let rest on a cooling rack..
Either frost or enjoy plain..

Combine sugar and melted butter in large bowl. Beat at medium speed, scraping bowl often, until creamy. The ingredients are from the original recipe. I have had good success with substituting Splenda® for half the sugar and using egg whites instead of the whole eggs. Home » Cakes » Easy Gluten-Free Blueberry Cake.