adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Gluten Free Streusel-Topped Blueberry Coffee Cake
Gluten Free Streusel-Topped Blueberry Coffee Cake
0 Likes
Prep Time:
10 minutes
Total Time:
2 hours 25 minutes
Indulge in a heavenly gluten-free blueberry coffee cake made with Betty Crocker™ mix and a crumbly oat streusel. Perfect for breakfast or a delightful dessert option for any occasion!
Ingredients:
  • 1/2 cup Gold Medal™ Gluten Free Oat Flour
  • 1/2 cup packed brown sugar
  • 1/2 cup gluten-free old-fashioned oats
  • 1/3 cup tapioca starch or tapioca flour
  • 2 teaspoons ground cinnamon
  • 4 tablespoons butter, melted
  • 1 box (16.3 oz) Betty Crocker™ Gluten Free Blueberry Muffin Mix
  • Water, vegetable oil and eggs called for on muffin mix box
Instructions:
  • Preheat your oven to 350°F (or 325°F for a dark or nonstick pan). Generously spray the bottom and sides of a 9-inch square pan with gluten-free cooking spray.
  • Combine oat flour, brown sugar, oats, tapioca starch, and cinnamon in a small bowl. Mix well until blended. Use a fork to incorporate melted butter until the mixture is crumbly. Set aside.
  • Combine muffin mix, water, oil, and eggs in a bowl until well mixed. Transfer the batter to a prepared pan and evenly sprinkle the streusel on top.
  • Bake until streusel is golden brown and a toothpick inserted in the center comes out clean, around 40-45 minutes. Let cool thoroughly on a rack for approximately 1 hour and 30 minutes before wrapping tightly and storing at room temperature.

Similar Recipes