Coffee cake is a rare deal around here. We’d rather have bacon or a fruit smoothie or even a cupcake. But about once a year we both have to have something with streusel on top and blueberries baked inside.
For Northern Left Coasters, there is a breakfast joint called Hobee’s. In the days before gluten-free we might have a weekend breakfast with friends at Hobee’s. It was (is) a place where you’d have no doubt believing you were in the heart of California. There were more Birkenstocks than I think the law allows all in one room. But what made us go back over and over was the coffee cake. It was a simple thing, really. Nothing terribly special about it but it was beloved by everyone. That the top was loaded with streusel probably helped.
And that is why we pay homage to our long-lost friend, the Hobee’s coffee cake about once a year. Ours is a little more interesting because it is loaded with spices that give it a nice flavor boost. And we load it up with giant blueberries so there is no mistaking our daily fruit serving alongside a little cake.
It’s easy to whip together and you probably have all of the ingredients on hand except fresh blueberries. I’ll wait while you run to the market. Meantime, I’ll just grab some coffee to go with that cake because you’re going to share. Right?
|Blueberry Streusel Coffee Cake, Gluten Free||
- 150 grams granulated sugar (3/4 cup)
- 2 tablespoons light brown sugar
- 175 grams GF AP Flour (87 grams superfine brown rice flour, 44 grams each superfine white rice flour and tapioca/starch flour)(scant 1⅓ cups)
- 1 teaspoon baking powder
- ½ teaspoon lemon peel powder or zest of one lemon
- ¼ teaspoon salt
- ¼ teaspoon baking soda
- ¼ teaspoon cinnamon
- ¼ teaspoon freshly ground nutmeg
- 115 grams unsalted butter, melted and cooled slightly (1 stick)
- 60 grams buttermilk (about ¼ cup)
- 2 extra-large eggs
- ½ teaspoon vanilla
- 160 grams fresh blueberries (about 1 cup)
- 2 tablespoons cold unsalted butter, cubed
- 32 grams AP GF flour (16 grams superfine brown rice flour, 8 grams each superfine white rice flour and tapioca/starch flour)(1/4 cup)
- 56 grams light brown sugar (1/4 cup)
- ¼ teaspoon salt
- sprinkle of cinnamon and freshly grated nutmeg
- Preheat oven to 350. Grease a 9×9 square or round baking pan.
- Weigh and add sugars, flour, baking powder, lemon peel powder or zest, salt, baking soda, cinnamon and nutmeg into a medium large bowl. Whisk to combine. In a microwave proof glass container melt butter and cool slightly. Add buttermilk, eggs, and vanilla. Whisk to combine. Add butter mixture to the dry and stir with a wooden spoon just until combined. Don’t over mix. Gently stir in most of the blueberries, holding about a ¼ cup aside.
- Spoon into prepared pan. Set aside.
- Combine all the ingredients in the bowl of a food processor and pulse just until mixture looks like coarse peas and ragged. Or whisk dry ingredients together and work butter in with a fork until it looks like coarse large peas.
- Scatter over the top of the batter. Place remaining ¼ cup blueberries on top and push in slightly.
- Bake 25 minutes and rotate pan. Bake about 20 minutes more or just until the top is golden brown and a toothpick comes out with dry crumbs. Cool slightly, cut and serve.