Gluten Free Blueberry Peach Coffee Cake

This Gluten Free Blueberry Peach Coffee Cake is the perfect summertime dessert, but it is also great for breakfast or brunch. You decide. I won’t judge.

This time of year there is so much great produce in the stores, it is easy to fill the cart or basket with all the juicy fruits and berries. Lately my family has been enjoying plums, nectarines, strawberries, sweet dark cherries, and peaches.

Peaches are a new favourite at our house. For some reason, over the past number of years, we’ve always leaned towards nectarines instead of peaches. But this year, it is hard to keep the peaches in stock.

We’ve even grilled them a few times – if I ever get enough nice ripe ones at once, I will share the recipe that I use to make gluten free peach cobbler. But for now, I was just happy to have enough ripe peaches on hand to bake this cake.

UPDATE: I just shared my recipe for an easy Gluten Free Peach Cobbler that uses fresh peaches.

Because of the moisture of the peaches, it is best to store this Gluten Free Blueberry Peach Coffee Cake, covered, in the refrigerator. On the counter it would only last about 2 days before it starts to get too wet, but in the fridge you should be able to keep it a few extra days.

I’ve made this Gluten Free Blueberry Peach Coffee Cake with both fresh and frozen blueberries. I do prefer the fresh, but if frozen is all that you have access to, don’t let that stop you. Just place the frozen blueberries in a colander and run cold water over them until the water runs clear.

Let them sit to drip dry while you prepare the rest of the recipe. Frozen blueberries may turn your batter a slightly different colour, but it will still taste just as good.

Peeling peaches is an easy task as well. Simply cut a small “x” into the bottom of your peach using a sharp knife. Place the peaches in a pot of boiling water for 30-60 seconds, then remove the peach from the boiling water, and immediately place the peach in a bowl of ice water.

The skins will slip right off when you do this. This is called blanching the peaches, and the same process can be used to peel tomatoes when you make homemade salsa.

Gluten Free Blueberry Peach Coffee Cake Recipe:

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Gluten Free Blueberry Peach Coffee Cake

Yield: 12 servings

Prep Time: 20 minutes

Cook Time: 1 hour 5 minutes

Total Time: 1 hour 25 minutes

Frozen blueberries can be used if you don't have fresh ones on hand. Just run them under cold water until the water runs clear, and shake the excess water off of them.

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Ingredients

• 1 cup (200 g) granulated sugar
• 1/2 (125 ml) cup oil
• 1 cup (250 ml) sour cream
• 2 large eggs
• 2 teaspoons (10 ml) pure vanilla extract
• 1 cup (160 g) brown rice flour
• 1/2 cup (65 g)sorghum flour
• 1/2 cup (85 g) potato starch
• 1/4 cup (30 g) tapioca starch
• 2 teaspoons (8 g) baking powder
• 2 teaspoons (8 g) xanthan gum
• 1 teaspoon (5 g) baking soda
• 1/2 teaspoon (1 g) ground cinnamon
• 1/2 (3 g) teaspoon salt
• 1 1/2 cups (225 g) blueberries
• 1 1/2 cups (about 3 medium) peeled, seeded, and diced peaches
• 2 tablespoons (20 g) brown rice flour

Topping:

• 1/4 cup (33 g) sorghum flour
• 2 tablespoons (20 g) brown rice flour
• 2 tablespoons (28 g) brown sugar, packed
• 2 tablespoons (25 g) granulated sugar
• 1/2 teaspoon (1 g) ground cinnamon
• 2 tablespoons (30ml) unsalted butter, softened
• 1/2 cup (60 g)chopped pecans

Instructions

1. Preheat the oven to 350 degrees F (177 degrees C). Lightly grease a 9-inch (22 cm) springform pan.
2. In a large mixing bowl, whisk together 1 cup sugar and oil until well combined. Whisk in the sour cream, eggs, and vanilla.
3. In a separate bowl, whisk together the rice flour, sorghum flour, potato starch, tapioca starch, baking powder, xanthan gum, baking soda, cinnamon, and salt.
4. Stir the dry ingredients into the wet ingredients, just until incorporated.
5. Dust the blueberries and peaches with the 2 tablespoons rice flour. Stir until the fruit is coated with the flour. This will prevent the fruit from sinking to the bottom of the cake.
6. Gently fold the blueberries and peaches into the batter. Scrape into the prepared baking pan.

Topping:

1. In a small bowl, combine the sorghum flour, rice flour, sugars, and cinnamon. Stir in the butter, until the mixture resembles wet sand. Some small pieces of butter is alright. Stir in the pecans, and sprinkle the topping mixture over the top of the cake.
2. Bake in the preheated oven for 62-67 minutes, or until a toothpick inserted into the middle of the cake comes out clean.
3. Cool on wire cooling rack, then carefully cut around the outside of the cake, releasing the cake from the pan. Remove the springform collar and cool cake completely before storing in an air-tight container in the fridge.

Notes

You can mix up a glaze by mixing 1/2 cup confectioners' (icing) sugar with 2 to 3 tablespoons of milk or cream. Drizzle it on after the cake has cooled. I've made this cake both ways, and actual prefer it without the glaze.

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