Blueberry Coffee Cake
By: Linda Bonwill - World Class Cooking
BLUEBERRY BLISS!
Gluten-Free blueberry swirl cake crafted with care. This super moist and tender delight features a blend of buttermilk and olive oil, creating a rich and flavorful base. Bursting with juicy blueberries and infused with the subtle essence of blueberry coffee, each bite promises a sweet-sounding balance of sweetness and tanginess. The cake is then topped with a sugar blueberry coffee glaze, offering pure indulgence in every bite.
Treat yourself to a taste of paradise with this Blueberry Swirl Coffee Cake.
Featured Product: Blueberry Cobbler Coffee 8oz ground
Cake Ingredients
- 2 cups gluten-free flour (without xanthan gum)
- 1 TBSP psyllium husk powder
- 1 tsp xanthan gum (if flour doesn't contain it)
- 2 tsp baking powder
- 1 tsp baking soda
- 1/4 tsp salt
- 1 1/2 cups sugar, granulated
- 1 cup buttermilk
- 1/2 cup olive oil
- 1/4 cup blueberry coffee, freshly brewed (room temp)
- 1 cup blueberries, fresh
- 1/4 cup sugar (for swirl)
- 2 TBSP cinnamon
NOTE: This delicious cake can be made using your favorite yellow box mix. Just substitute the water with Blueberry Cobbler Coffee in your recipe.
Directions for Cake:
- Brew a pot of Door County Blueberry Coffee. Reserve 1/4 cup, plus 2 TBSP. Drink the rest.
- In a mixing bowl, add the flour, psyllium husk, xanthan gum, baking powder, baking soda, and salt.
- In a separate bowl, whisk together the sugar and buttermilk. Whisk in the olive oil, eggs, and 1/4 cup of coffee. Add the dry ingredients to the wet ingredients. Whisk until blended or mix with an electric hand mixer. Fold in the fresh blueberries
- Mix the sugar and cinnamon in a small bowl.
- Preheat the oven to 350 degrees. Grease a loaf pan. With a rubber spatula, scrap the bowl's sides to remove all the batter. Add half of the batter to the loaf pan. Sprinkle half of the sugar-cinnamon on top of the batter in the pan. Add the remaining batter to the loaf pan.
Sprinkle the remaining sugar/cinnamon on top of the cake. - Place in the oven and bake for approx. 45-50 minutes or until the cake is done. Test the doneness by placing a toothpick in the center of the cake. If the toothpick comes out clean, without batter, the cake is done. Let the cake cool slightly.
- Loosen the cake from the pan and cool on a rack. Drizzle the cake with sugar icing. See recipe.
Ingredients and Directions for Sugar Icing:
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 2 TBSP blueberry coffee, brewed (more or less depending of the desired consistency)
- Mix together to create a glaze