Tender, light gluten-free coffee cake bursting with blueberries and topped with plenty of buttery cinnamon streusel!
Start by mixing up a generous amount of streusel. We'll put half in the middle, and half on top!
then, comes gluten-free sour cream coffee cake batter, with fresh blueberries mixed in
Now, it's time to assemble. Layer half the batter, half the streusel, then repeat.
Pop the coffee cake in the oven, then finish with our easy glaze. It's buttery, soft, fresh, sweet & gorgeous!
It's the perfect gluten-free brunch recipe. Perfect for Mother's Day, Easter & more!