I swear my intentions are good . . . I swear when we made these delicious little blueberry coffee cakes that I had an entire post rolling about in my head; I swear I intended to make enough time to get those thoughts down somewhere so I could write something poetic and wonderful and enlightening and inspiring. But as I sit here today, I got nothin’.
Other than it’s hot and sticky here in the Midwest but that’s no surprise, yes? And the folks East of me have had enough rain to warrant scrambling for ark-building classes. We’re heading to Big Summer Potluck next week where The Professor and I will be official greeters alongside greeters extraordinaire Chris and Karen aka The Peche and Mrs. DeWinter – it’s going to be a blast and I’m sure fodder for future stories.
So at this point, all I have for you is that summer is here, the lightning bugs have returned, The Professor was stung by a wasp on the shoulder and I have two mosquito bites on my ankle . . .
Oh and then there are these beautiful gluten-free blueberry coffeecakes – dare I say, the best gluten-free coffeecakes we’ve ever eaten; I wish I could say that we picked the blueberries ourselves but we didn’t . . . we did, however, drive to the fruit stand where they pick blueberries from their fields – does that count?
I use fresh blueberries that I freeze first, then coat with a bit of gluten-free flour and fold into the batter; I find that if I don’t freeze them first, all of the blueberries end up on the bottom, rather than suspended throughout the coffee cake. Additionally, you’ll have leftover streusel which will keep, refrigerated for up to one month – make more coffee cakes!
GLUTEN-FREE BLUEBERRY COFFEE CAKES
Makes about 6, 3-inch coffeecakes
FOR THE COFFEE CAKES
- 57 grams butter, softened
- 150 grams Sugar
- 1 large Egg
- 183 grams plain Kefir
- Zest of 1 Lemon
- 56 grams White Buckwheat Flour
- 56 grams Organic Corn flour
- 84 grams Sweet White Rice Flour
- 84 grams Tapioca Starch (can sub cornstarch or potato starch)
- 2-1/2 teaspoon baking powder
- 3/4 teaspoon salt
- 296 grams frozen blueberries (approx 2 cups)
FOR THE STREUSEL:
- 57 grams Butter, softened
- 100 grams Sugar
- 28 grams Tapioca Starch
- 18 grams Buckwheat Flour
- 1/2 teaspoon Cinnamon
- pinch of Nutmeg
- Preheat oven to 375 degrees
- Spray individual liners lightly with cooking spray and set aside
- Mix topping ingredients together until crumbly; refrigerate until needed
- Whisk flours, baking powder and salt in a medium bowl and set aside
- With your fingers, rub lemon zest into sugar to release the oils
- In a stand mixer fitted with the paddle,whip the lemon-sugar and butter together until light and fluffy; add egg and kefir and mix well
- Coat blueberries with a little rice flour; remove bowl from stand mixer and fold blueberries into batter with a rubber spatula
- Place liners onto rimmed baking sheet
- Divide batter evenly into prepared liners; sprinkle streusel over each cake (you will have extra streusel – see above) and bake 15-20 minutes or until tester in center comes out clean
- Cool 10-15 minutes and serve