Blueberry Pecan Coffee Cake (Gluten-Free)

Coffee cake basically normalizes having cake for breakfast, and i’m fully here for it! Throwing it back to another recipe I made while I was in Maine last month and had ALL the fresh wild blueberries.

You can use frozen wild blueberries if you don’t have access to fresh. I always recommend using frozen wild blubes like Wyman's instead of the fresh regular blueberries - frozen wild are less expensive, have 2x the antioxidants, and more flavorful & sweet!

Ingredients

Cake

• 6 tbsp butter, room temp *

• ½ cup sugar

• 1 egg

• 1 tsp vanilla extract

• 2 cups (272g) all purpose (or 1:1 gluten-free) flour

• 2 tsp baking powder

• 1 tsp cinnamon

• 1/2 tsp salt

• 1 cup milk (can use dairy-free)

• 2 cups fresh blueberries *

Crumble

• 2 tbsp butter, room temp. *

• 1/4 cup (48g) brown sugar

• 1 tsp cinnamon

• ¼ cup (34g) all purpose (or 1:1 gluten-free) flour

• ½ cup pecans, chopped

Directions

1. Preheat oven to 350F and lightly grease or line an 8x8 baking dish with parchment paper.

2. Crumble: Combine all crumble ingredients except the pecans in a bowl. Once the mixture is crumbly, mix in the pecans, then set aside.

3. In the bowl of your electric mixer, beat together the butter and sugar until fluffy. Add the egg and vanilla extract, mix again.

4. In a separate bowl, combine the gluten-free flour, baking powder, cinnamon, and salt.

5. Mix half the flour mixture into the sugar and butter mixture. Add half the milk and mix, then repeat with the other half of the dry ingredients and milk. Mix just until combined.

6. Fold in the blueberries gently.

7. Pour the batter into the prepared baking dish and bake for 20-25 minutes or until a toothpick can be inserted in the center of the cake and comes out with only a few crumbs.

8. Allow to cool a bit, then slice and enjoy with some coffee!

Notes

• Instead of butter, feel free to use ghee if you’re lactose intolerant or coconut oil to make this recipe dairy-free.

• If using frozen blueberries: Thaw them, then drain the liquid. Toss them in a little gluten-free flour (about 2 tbsp) before folding them into the cake batter.