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Recipe Time : Gluten Free Blueberry Coffee Cake

The other night I made a delicious blueberry coffee cake that I converted to be gluten-free. After mentioning online that I'd like to start showcasing recipes from other sites that I've converted to be gluten free, I received a strong response for YES - "I need the help". So, here's the latest recipe I have for you . . .

Blueberry Coffee Cake

recipe adapted from one found at Amanda's Cookin

Preheat oven to 350 degrees


2 cups rice flour
1/2 cup sugar
2 tsp baking powder
1 egg, lightly beaten
1/2 cup milk {ended up using at least 1 cup so I could mix the flour completely and then stir in the blueberries}
1/4 cup applesauce {original recipe called for butter, but when I bake gluten-free, I always replace the butter with applesauce to add extra moisture}
1 tsp grated lemon peel
2 cups fresh blueberries {frozen could be used as well}

For the Topping:
1/3 cup sugar
1/4 cup flour {I used Carol's Gluten Free Flour for this part}
1/4 cup finely chopped sunflower seeds
{original recipe called for walnuts, but since I make my recipes nut-free, I had to find a substitution}
1/2 tsp ground cinnamon
3 tbsp cold butter or margarine

For the Drizzle:
1/2 cup powdered sugar
2 tablespoons of milk {unless I measured wrong, I found this amount to make the drizzle pure liquid so I ended up adding more powdered sugar, it was still a bit too runny. But, I poured it on anyway and it ended up still being ok}


In a large bowl, sift and then whisk together flour, sugar and baking powder. Then add the egg, milk, apple sauce and lemon peel. Mix together until dry ingredients are moistened. Fold in the blueberries and then spread in a greased 9-in. square glass baking pan.

For the topping, combine sugar, flour, sunflower seeds and cinnamon and cut in with a pastry cutter until mixture is crumbly. Sprinkle over top of cake batter and bake at 350 degrees F for 35-40 minutes or until cake tests done. {original recipe called for 40-45 minutes - but I find that gluten free food takes less time to bake}

For the drizzle, combine the powdered sugar and milk. If too thick, add a few drops of additional milk until you reach the desired consistency. And, if too thin, simply add more powdered sugar. Drizzle over the top of the cake and allow it to sit for a bit to let the sugar solidify. Enjoy!!!!

above photo taken with my iphone