Blueberry Streusel Cake (Gluten Free)
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Ingredients
- 4cups Bob’s Red Mill 1:1 Gluten Free Flour Blend
- 1tsp + 1 TBSP gluten free baking powder
- 1tsp salt
- 1.5cup organic sugar
- 1/2cup buttersoftened
- 2 eggs
- 2tsp pure vanilla extract
- 1cup almond milk
- 2cups frozen blueberries
- Streusel Topping
- 2/3cup organic brown sugar
- 2/3cup Bob’s Red Mill 1:1 Gluten Free Flour Blend
- 2tsp ground cinnamon
- 1/4tsp salt
- 1/2cup buttersoftened
Instructions
- To make streusel, combine dry ingredients in bowl.
- Cut butter into dry ingredients with fork until crumbly. Set aside.
- Grease a 9×13 pan with butter or avocado oil, and preheat oven to 350.
- Whisk together flour, baking powder and salt.
- In a large bowl, cream sugar butter and egg until well blended, then add in vanilla.
- Gradually add dry ingredients and milk to this bowl, beating constantly.
- Fold blueberries into batter just until distributed.
- spread batter into prepared pan. (Hint: To make this easier, wet your hands with warm water, then spread)
- Spread topping evenly over batter.
- Bake for 45-50 minutes, until toothpick inserted in center comes out clean.
- Allow to cool completely before cutting and serving.