I like all kinds of cake. Layer cakes, sheet cakes, mini cakes, wedding cake, and more. I’m not embarrassed to admit that I really like cake. A lot. But if I had to pick, breakfast cakes are the most interesting. There’s old-fashioned coffee cake, spoon cake, leftover birthday cake (it’s a thing), and maybe even pan or griddle cakes. But the kind of cake that really makes me happy on Sunday morning when the coffee is endless (aside from leftover birthday cake) is a big old bundt cake filled with good things, like blueberries and gooey streusel.
Streusel in the center of the cake, baked in like a layer? It behaves differently. Instead of getting crunchy sweet like it does when added to the top of a cake, the brown sugar and butter melt together and then into the cake and create an almost caramel layer that is soft and just the right amount of sweet if you make sure the cake batter is not all that sweet.
Here’s why the streusel layer looks like blueberries in this cake. When berries are added to batter, they start sinking while the cake bakes – even dusted with flour that happens. But in the batter in this cake, they got trapped by the streusel, blended together, and created a blueberry gooey caramel layer.
Because the cake gets flipped when you take it out of the bundt pan, the bottom is the top – which in this case is a good thing because all the gooey stuff ends up in the top half on the plate. That makes great sense since the structure of the plain-ish cake layer holds up the gooey part. If the gooey was on the bottom, it would goo all over the plate, making the top part collapse, technically making this a cake wreck. And we all know I have vast experience with cake wrecks.
The point?
Make this cake in a bundt type pan so when you flip it out of the pan, the bottom is the top. That’s all it takes to avoid a cake wreck for this coffee cake. No unfortunate events in the forecast for this cake. Today.
| Blueberry Streusel Coffee Cake, Gluten Free |
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- 65 grams Canteen flour blend (1/2 cup)
- 100 grams brown sugar (1/2 cup)
- ½ orange zested
- ½ teaspoon cinnamon
- ¼ teaspoon kosher salt
- 30 grams unsalted butter, slightly softened (2 tablespoons)
- 300 grams Canteen flour blend (2⅓ cups) (see notes)
- 2 teaspoons baking powder
- ½ teaspoon kosher salt
- ¼ teaspoon baking soda
- 150 grams granulated sugar (3/4 cup)
- 120 grams almond milk (1/2 cup)
- 120 grams orange juice (1/2 cup)
- 3 extra-large eggs
- 115 grams canola oil (generous ½ cup)
- 1 teaspoon vanilla extract
- ½ orange, zested
- 350 grams fresh blueberries (2 cups)
- 1 teaspoon AP GF flour
- In a medium bowl, blend together flour, brown sugar, orange zest, cinnamon and salt. Work in the butter with a fork until the mixture forms clumpy lumps.
- Preheat oven to 350°F. Grease a 10-cup bundt or angel cake pan with nonstick spray (even if the pan is nonstick).
- In a large bowl whisk together flour, baking powder, salt, baking soda, and sugar. In a small bowl whisk together almond milk, juice, eggs, oil, vanilla and orange zest. Pour into the flour mixture and with a wooden spoon or spatula, fold until just blended. In the same small bowl, gently toss together the blueberries with the teaspoon of flour. Fold into the batter with a spatula without breaking up any berries – gently – just until mixed in.
- Scrape half the batter into the prepared pan. Sprinkle the streusel over the batter evenly. Scrape the remaining batter on top of the streusel layer. Rap the pan on the counter top to remove any air pockets. If you’re using an angel pan, place that on a baking sheet to catch any drips.
- Bake 35-40 minutes or until a toothpick comes out with dry crumbs. Cool in the pan for 3-5 minutes and then flip onto a rack to cool (almost) completely before slicing. Slices best with a serrated knife. Serve barely warm or at room temperature.
