Blueberry Streusel Cake (Gluten Free)

Yesterday was a lazy day around our house, and I was in the mood to experiment. I had some frozen blueberries on hand, and decided to try making a gluten free blueberry streusel cake. We love streusel! There’s something about the crunchy, chewy topping that makes pretty much any cake better. And add blueberries to it, and you’ve got something healthier, right?? =)

Blueberries are a superfood, packed with all sorts of nutrients and benefits {source}. They:

• Reduce inflammation
• Protect our brains from degeneration
• Help fight cancer
• Support digestion
• Promote heart health
• Counteract acne
• Aid in weight loss

This blueberry streusel uses frozen blueberries. You may wonder if you can use fresh blueberries, and the answer is yes. However, the liquid from the frozen blueberries helps to moisten this cake a bit, so keep that in mind. There’s a myth going around that fresh berries are better for you than frozen, but that just isn’t true. Back in 1998, the FDA found that there wasn’t any difference. As a matter of fact, frozen may actually be better for you if they’re flash-frozen because they are frozen at their peak and can hold their nutrients longer. {source}

I found my thrill on blueberry hill

Blueberry streusel cake

Print Recipe

Blueberry Streusel Cake (Gluten Free)

Votes: 0
Rating: 0
You:

Rate this recipe!

Add to Meal Plan: Select Course to Add: BreakfastLunchDinner

This recipe has been added to your Meal Plan

Servings

MetricUS Imperial

Ingredients

• 4 cups Bob's Red Mill 1:1 Gluten Free Flour Blend
• 1 tsp + 1 TBSP gluten free baking powder
• 1 tsp salt
• 1.5 cup organic sugar
• 1/2 cup butter softened
• 2 eggs
• 2 tsp pure vanilla extract
• 1 cup almond milk
• 2 cups frozen blueberries
• Streusel Topping
• 2/3 cup organic brown sugar
• 2/3 cup Bob's Red Mill 1:1 Gluten Free Flour Blend
• 2 tsp ground cinnamon
• 1/4 tsp salt
• 1/2 cup butter softened

Servings MetricUS Imperial Ingredients 4 cups Bob's Red Mill 1:1 Gluten Free Flour Blend 1 tsp + 1 TBSP gluten free baking powder 1 tsp salt 1.5 cup organic sugar 1/2 cup butter softened 2 eggs 2 tsp pure vanilla extract 1 cup almond milk 2 cups frozen blueberries Streusel Topping 2/3 cup organic brown sugar 2/3 cup Bob's Red Mill 1:1 Gluten Free Flour Blend 2 tsp ground cinnamon 1/4 tsp salt 1/2 cup butter softened

Votes: 0 Rating: 0 You: Rate this recipe! Add to Meal Plan: Select Course to Add: BreakfastLunchDinner This recipe has been added to your Meal Plan

Instructions

1. To make streusel, combine dry ingredients in bowl.
2. Cut butter into dry ingredients with fork until crumbly. Set aside.
3. Grease a 9x13 pan with butter or avocado oil, and preheat oven to 350.
4. Whisk together flour, baking powder and salt.
5. In a large bowl, cream sugar butter and egg until well blended, then add in vanilla.
6. Gradually add dry ingredients and milk to this bowl, beating constantly.
7. Fold blueberries into batter just until distributed.
8. spread batter into prepared pan. (Hint: To make this easier, wet your hands with warm water, then spread)
9. Spread topping evenly over batter.
10. Bake for 45-50 minutes, until toothpick inserted in center comes out clean.
11. Allow to cool completely before cutting and serving.

Share this Recipe

Like what you read? Sign up here and get my Top 10 Recipes ebook for free!