⏱ Prep time: 25 min
🔥 Cook time: 45–55 min
🍽 Servings: 8–10 servings
🌾 Gluten-free
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This gluten-free blueberry cake is soft, flavorful, and topped with an easy crunchy crumble. Inspired by classic American coffee cakes, it combines juicy blueberries with warm vanilla and cinnamon flavors.
This recipe is made with our sorghum flour, Cannelle gluten-free all-purpose flour and Cannelle baking powder.
INGREDIENTS
Cake
120 g sorghum flour
80 g oat flour
100 g Cannelle gluten-free all-purpose flour
150 g sugar
2 tsp Cannelle baking powder
1/2 tsp salt
2 eggs
180 ml milk
80 ml vegetable oil or melted butter
1 tsp vanilla extract
200 g fresh or frozen blueberries
Easy crumble topping
60 g Cannelle gluten-free all-purpose flour
50 g brown sugar
40 g cold butter
1 tsp cinnamon
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INSTRUCTIONS
1. Preheat the oven
Preheat the oven to 350°F (180°C) and grease a square or round baking pan.
2. Prepare the crumble
In a bowl, combine the Cannelle flour, brown sugar, cinnamon, and butter using your fingertips until crumbly. Refrigerate until ready to use.
3. Mix the dry ingredients
In a large bowl, combine the sorghum flour, oat flour, Cannelle gluten-free all-purpose flour, sugar, Cannelle baking powder, and salt.
4. Add the wet ingredients
Add the eggs, milk, oil, and vanilla. Mix until smooth.
5. Add the blueberries
Fold in the blueberries gently.
6. Transfer to the pan
Pour the batter into the pan and sprinkle the crumble evenly on top.
7. Bake
Bake for 45–55 minutes, until a toothpick inserted in the center comes out clean.
8. Cool
Let cool slightly before serving.
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CANNELLE TIP
– Add a little lemon zest to enhance the blueberry flavor.
– Use frozen blueberries without thawing them to prevent excess color in the batter.
– For an extra crispy topping, place the cake under the broiler for 2–3 minutes at the end of baking.