what our readers think
"Yum, this came out great! Very moist, nutty, not overly sweet. Great way to use up extra blueberries!"
Blueberry Coffee Cake: – coconut oil or butter – eggs – vanilla extract – all-purpose flour
Preheat the oven to 350 degrees Fahrenheit and line a 8” x 8” square baking pan with parchment paper. In a small bowl or measuring cup, stir together the ingredients for the nutty streusel topping until well-combined.
Whisk together the melted coconut oil, eggs, and pure vanilla extract in a large bowl until creamy (wet ingredients).
In a separate medium bowl, stir together the gluten-free all-purpose flour, sugar, baking powder, and sea salt. Pour the flour mixture into the bowl with the wet ingredients and stir until completely combined and a thick, oily dough forms.
Gently stir in the blueberries.