I have been making Bradley Ogden's Blueberry Coffee Cake recipe for years. Here I tweaked it with gluten-free flour and coconut sugar. It is a huge summer favorite and pairs wonderfully with my large cups.
Topping1 c. firmly packed light brown sugar
1/4 cup all purpose flour
1/4 cup unsalted butter cold
2 cups all purpose flour ( I substituted gluten-free flour)
1 teaspoon baking powder
1 teaspoon baking soda
1/2 c. unsalted butter softened
1 cup sugar (I substituted coconut sugar)
3 lightly beaten eggs
1 cup sour cream
2 cups blueberries
Preheat oven to 350 degrees. To make the topping: in a bowl, using a pastry cutter, combine the brown sugar, flour and butter. Set aside.
To make the coffee cake: In a medium size mixing bowl, sift together the dry ingredients. In a large mixing bowl, cream together the butter and sugar. Add the eggs, mixing well. Add the dry ingredients, alternating with the sour cream. Fold in the blueberries ad pour the batter into a well buttered 9 x 13 inch pan. Sprinkle the topping evenly over the top of the batter. Bake for 30 minutes or until a toothpick comes out clean.