Gluten-Free Blueberry Coffee Cake Recipe
Coffee cake with blueberries and a nutty streusel topping.
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Cooking tools:
- Stand mixer
- Baking pan
- Cake pan
- Oven
- Mixing bowl
- Measuring cup
- Measuring spoon
- Spatula
- Spoon
Ingredients
- 4 tablespoons (57g) butter, softened
- 1 cup (213g) light brown sugar or dark brown sugar, packed
- 6 tablespoons (43g) King Arthur Gluten-Free Muffin Mix
- 1 cup (113g) pecans, chopped
- pinch of table salt
- 6 tablespoons (85g) melted butter or vegetable oil
- 3 large eggs, at room temperature
- 1 cup (227g) milk, at room temperature
- remaining (411g) King Arthur Gluten-Free Muffin Mix
- 2 cups (283g) fresh or defrosted frozen blueberries
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