Blueberry Coffee Cake
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My Baking Addiction · by Erin★ 4.5 (11)

Blueberry Coffee Cake

NUTRITION · PER SERVING75M COOK
CAL 26%·PRO 16%
CARBS 77G60% OF CAL
4G FIBER0G ADDED0G INTRINSIC47G OTHER26G TOTAL SUGAR
FAT 20G34% OF CAL
4G SAT16G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A tender cake studded with fresh blueberries and topped with a buttery streusel. It has a subtle lemon flavor reminiscent of blueberry muffins. Enjoy for breakfast, brunch, or dessert.

dessertamericanbaked goodgluten freevegetarian
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We index the facts; the cooking instructions live with the creator.

Nutrition & ingredients

Ingredients

serves 12
  • 3/4 cup all-purpose flour or gluten-free flour mix*
  • 1/4 cup granulated sugar
  • 2 tablespoons brown sugar
  • pinch of salt
  • 1/4 cup unsalted butter (cold)
  • 2 1/4 cups all-purpose flour or gluten-free flour mix*
  • 2 1/4 teaspoons baking powder
  • 3/4 teaspoon salt
  • 3/4 cup canola oil (or another neutral-tasting vegetable oil)
  • 1 cup + 2 tablespoons granulated sugar
  • 3 tablespoons lemon juice
  • 1 tablespoon lemon zest
  • 1 1/4 teaspoons lemon extract (optional)
  • 1/2 teaspoon pure vanilla extract
  • 3 large eggs (room temperature)
  • 2 cups fresh blueberries (rinsed and patted dry)
  • 2 cups rice flour (280 grams )
  • 2/3 cup potato starch (103 grams )
  • 1/3 cup tapioca flour / starch (40 grams )
  • 1 teaspoon xanthan gum
PREP
20M
SODIUM
200MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.