Gluten Free Streusel Topped Blueberry Coffee Cake Recipe

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

Preparation

Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom and sides of 9-inch square pan with gluten-free cooking spray. Set aside.

In small bowl, mix oat flour, brown sugar, oats, tapioca starch and cinnamon until blended. Use fork to stir in melted butter until mixture is crumbly. Set aside.

In medium bowl, stir muffin mix, water, oil and eggs until blended. Pour batter into prepared pan. Sprinkle streusel evenly over batter.

Bake 40 to 45 minutes or until streusel is golden brown and toothpick inserted in center comes out clean. Cool completely on cooling rack, about 1 hour and 30 minutes. Wrap tightly; store at room temperature.

Related Video