If you’re looking for a deceivingly intricate dessert, you’re in for a good one.
I present: The ultimate crowd pleaser. No joke.
I first created this masterpiece when I was scrolling through Pinterest, moping over the fact that I haven’t indulged in a coffee cake in years. YEARS.
I’m the type of person that wallows in challenges of making the impossible, well, possible — especially under dire circumstances. I would say coffee cake deprivity is one of those circumstances.
I was determined to recreate the blueberry coffee cake that caught my eye on Pinterest and make it gluten-free. I mean, it had to be possible.
Unfortunately, at the moment, I was low on ingredients. But I spotted a glimpse of light peeking through the darkness of my pantry — a box of gluten-free blueberry muffin mix, the Krusteaz brand.
I had made these before but wasn’t too fond of them. They were too dense in my opinion. But my craving for bluberry coffee cake was too intense. I would make the mix better.
I used the mix along with the blueberries while also adding fresh blueberries because, well, why not? The more the merrier.
The topping was a little more tricky in terms of making sure it doesn’t just turn out to be a sticky blob of sugar and nuts. No one wants that. It took me a few times to finally master the consistency. It’s also everyone’s favorite part of the coffee cake, so there’s that.
This cake met my expectations after the third time around. I initially made it just for my family, which my mom commented and said it was the best thing I had ever made. We all know that if it’s mom-approved then it MUST be good.
The second time around I made it for the Super Bowl. My family had about 20 people over to house and every single person loved it. They couldn’t believe it had absolutely no gluten in it! However, I knew that the streusel topping wasn’t quite at it’s peak.
So the third time around I finally had the topping just right. I made it for a gathering over at my uncle’s house, and my aunt said she was going to have to hide a few pieces of it for later! It was the first dessert in the potluck to disappear. One of my friends, who is not a fan of sweets, even had seconds. That says a whole lot!
I hope you have just as much success with the recipe. Rule #1: You have to pretend it’s the most difficult thing’ve you ever baked.
Ingredients for cake:
- 1 box Krusteaz Gluten Free Blueberry Muffin mix
- 6 tablespoons butter, melted
- 3 large eggs
- 1 cup cashew milk
- 1/2 cup fresh blueberries + canned blueberries (rinsed) from mix
Ingredients for topping:
- 4 tablespoons butter, softened
- 1 cup brown sugar
- 6 tablespoons oat flour
- 1 cup chopped almonds (or nut of your choice)
- Preheat oven to 375 degrees. Grease a 9″x13″ pan.
- To make the cake: Mix butter and eggs until well blended. Add in the muffin mix (omitting the canned blueberries). Stir until combined, and then add in the milk. Mix well.
- Add in the canned and fresh blueberries and gently fold them into the batter. Set aside.
- To make the topping: Combine the butter, brown sugar oat flour and almonds. Stir until the mixture is crumbly. Set aside.
- Pour the cake batter into the greased pan, making sure it’s leveled out.
- Sprinkle the streusel topping on top so that it’s well distributed.
- Bake the cake for 35 minutes or unti set in the middle.
- Let the cake cool before serving.