This gluten free blueberry coffee cake may be made three different ways. You can use canned blueberry pie filling and layer it as seen in the photo below and add an optional glaze. You can use fresh or frozen blueberries and fold them into the batter. Lastly, once you fold the blueberries into the batter you can top it with the streusel topping recipe I have supplied below. I chose the quickest method, pie filling, and it was delicious. Enjoy this blueberry coffee cake, no matter how you assemble it. I have included instructions on how to bake it in a 9-inch round pan, 9 x 9-inch square pan, or see the tips section for making a larger one in a 9 x 13-inch pan.
A gluten free blueberry coffee cake recipe made with a homemade gluten free bisquick blend. You have a few options as to how to assemble it. Layer it, mix in the blueberries, or top it with a streusel topping. Use fresh, frozen, or canned blueberry topping.
Ingredients:
Instructions:
Tips
To make a 9 x 13-inch coffee cake use the following measurements:
2 cups Homemade Gluten Free Bisquick Recipe 3/4 cup sugar 8 Tablespoons (1 stick) unsalted butter or margarine, cut pieces 1 cup milk 2 large eggs 1 teaspoon pure vanilla extract 2 cups fresh or frozen blueberries (or canned Comstock or Wilderness blueberry pie filling)
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Hi I was making the recipe today and noticed that the recipe calls for 1/2 cup sugar in the list on ingredients under rhe bisquick but it doesn't say where to add it in the instructions. Could you please clarify that? Thank you
Hi Julie,
Sorry about that. You combine the bisquick and sugar together. I have now updated the recipe.
Thanks for being my proofreader on this recipe!
I hope it turend out well.
Carla