Gluten-Free Blueberry Coffee Cake

August 2017 View more

Yield: 6 to 8 servings

2 cups all-purpose, gluten-free flour blend (Bob’s Red Mill or King Arthur)
2 teaspoons baking powder
1 teaspoon salt
2/3 cup vegetable oil
1 cup granulated sugar
2 eggs, room temperature
1 cup milk
1 teaspoon vanilla extract
1 ¼ confectioners’ sugar
¼ cup heavy cream
1 teaspoon vanilla extract

To prepare cake: Preheat oven to 325 degrees. Grease a 10-inch tube pan. In a small bowl, combine the flour, baking powder and salt. Set aside.

In a mixing bowl for an electric mixer, beat together the oil, sugar and eggs on medium until light and thick, about 2 to 3 minutes. Add the dry ingredients, alternating with the milk and vanilla, beating after each addition until smooth. Fold in the blueberries and pour batter into prepared pan.

Bake for 1 hour (or until a toothpick inserted comes out clean). Let the cake cool in the pan at least 45 minutes, then remove from pan and cool completely on a wire rack at room temperature.

To prepare glaze: Combine the confectioners’ sugar, cream and vanilla in a small bowl. Mix until very smooth and blended with no clumps. When the cake has cooled, drizzle the glaze generously over the top. Slice and serve.

This gluten-free recipe, perfect for back-to-school breakfasts, is from Two Wild Seeds Baking Company (320 South Main Street, St. Charles).