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Gluten Free Streusel-Topped Blueberry Coffee Cake

Betty Crocker Kitchens
Updated Oct 14, 2022
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If you’re craving something comforting, sweet and gluten free for breakfast, look no further than this gluten-free blueberry coffee cake recipe! Made with Betty Crocker™ Gluten Free Blueberry Muffin Mix and a crumbly oat flour streusel, each bite of this brunch cake is pure deliciousness. One slice, and your day is off to a fabulous start. We also love this coffee cake as an after-dinner treat or a potluck contribution!

Gluten Free Streusel-Topped Blueberry Coffee Cake

  • Prep Time 10 min
  • Total 2 hr 25 min
  • Servings 12
  • Ingredients 8
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Ingredients

Streusel

  • 1/2 cup Gold Medal™ Gluten Free Oat Flour
  • 1/2 cup packed brown sugar
  • 1/2 cup gluten-free old-fashioned oats
  • 1/3 cup tapioca starch or tapioca flour
  • 2 teaspoons ground cinnamon
  • 4 tablespoons butter, melted

Cake

  • 1 box (16.3 oz) Betty Crocker™ Gluten Free Blueberry Muffin Mix
  • Water, vegetable oil and eggs called for on muffin mix box

Instructions

  • Step 
    1
    Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom and sides of 9-inch square pan with gluten-free cooking spray. Set aside.
  • Step 
    2
    In small bowl, mix oat flour, brown sugar, oats, tapioca starch and cinnamon until blended. Use fork to stir in melted butter until mixture is crumbly. Set aside.
  • Step 
    3
    In medium bowl, stir muffin mix, water, oil and eggs until blended. Pour batter into prepared pan. Sprinkle streusel evenly over batter.
  • Step 
    4
    Bake 40 to 45 minutes or until streusel is golden brown and toothpick inserted in center comes out clean. Cool completely on cooling rack, about 1 hour and 30 minutes. Wrap tightly; store at room temperature.

Nutrition

330 Calories
13g Total Fat
3g Protein
49g Total Carbohydrate
26g Sugars

Tips from the Betty Crocker Kitchens

  • tip 1
    Tapioca starch, also known as “tapioca flour,” is a fine, white, powdery substance often used in gluten-free baking. It’s starchy and slightly sweet in flavor. It can provide structure to baked goods and is often used as a thickening agent in soups, sauces and pie fillings.
  • tip 2
    For best results, don't overmix the streusel; it can get gummy and hard to sprinkle over the batter if overmixed.
  • tip 3
    Cooking Gluten Free? Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.
  • tip 4
    Sprinkle top of gluten-free blueberry coffee cake with powdered sugar before serving, if desired.
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