Gluten-Free Blueberry Coffee Cake

Ingredients

Instructions

1. Preheat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line it with parchment paper, leaving enough overhang to lift the loaf from the pan.
2. Make the streusel. Whisk together the gluten-free flour, granulated sugar, brown sugar, cinnamon, and salt. Add the cold cubed butter and vanilla bean paste. Work them into the dry ingredients with your fingertips or a pastry cutter until fine crumbs and large buttery clusters form. Refrigerate while you make the loaf batter.
3. Lightly toss the fresh blueberries with enough gluten-free flour to give them a thin coating. Set aside.
4. In a medium bowl, thoroughly whisk together the gluten-free flour, cornstarch, baking powder, baking soda, salt, and psyllium husk powder. Sift the mixture once it is fully blended.
5. In a large bowl, whisk together the granulated sugar, Greek-style yogurt, liquid egg substitute, milk, neutral oil, vanilla bean paste, almond extract, and blueberry emulsion, if using, until smooth and completely combined.
6. Sift the dry ingredients directly into the wet ingredients. Whisk just until a smooth, thick batter forms and no dry flour pockets remain. Do not overmix.
7. Let the batter rest at room temperature for 3-5 minutes. Do not exceed 5 minutes.
8. Spread a thin layer of the plain batter across the bottom of the prepared loaf pan.
9. Gently fold the flour-coated blueberries into the remaining batter just until evenly distributed.
10. Spoon half of the blueberry batter over the plain bottom layer, leaving half of the blueberry batter in the bowl.
11. Scatter half of the chilled streusel over the blueberry batter in large clumps.
12. Spoon the remaining blueberry batter over the center streusel layer. Fill the pan no more than three-quarters full. Because 9x5-inch pan capacities vary, bake any remaining batter separately in a lined muffin cup or small oven-safe dish and begin checking it earlier.
13. Scatter the remaining chilled streusel over the top in large pieces. Sprinkle with sanding sugar, if using.
14. Bake at 350°F for 55-65 minutes. At 45 minutes, tent the loaf loosely with foil to prevent the streusel from becoming too dark. Begin checking at 55 minutes. Every oven is different; mine typically takes 55-60 minutes. The loaf is done when the center is fully set and a tester inserted into the cake portion, avoiding the blueberries and center streusel layer, comes out clean or with a few moist crumbs.
15. Cool the loaf in the pan for 20 minutes, then lift it onto a wire rack and let it rest for at least 30 minutes before slicing.
16. Right before serving, whisk together the powdered sugar, milk, vanilla bean paste, and salt until smooth and pourable.
17. Pour the vanilla glaze over the loaf, slice, and enjoy.