Gluten-Free Blueberry Streusel Coffee Cake (Edit recipe)

Make the topping

1. Combine the brown sugar, gluten-free flour, and cinnamon in a medium size bowl. Mix well. Cut in the butter with a pastry cutter, fork, or your fingers.
2. Set aside.

Make the cake batter

1. Combine all the dry ingredients in a large bowl and whisk.
2. In a separate bowl combine all the wet ingredients and mix well then add it to the dry ingredients and mix again.
3. Take 2 TBSP of the topping mixture and sprinkle it over the batter and then mix it into the batter.
4. Add the blueberries to a small bowl and add 1 Tbsp of flour to the blueberries and mix. Then gently fold them into the batter.
5. Pour the batter into the prepared parchment lined pan.
6. Dollop the blueberry jam onto the top of the batter and swirl it in with a butter knife.
7. Sprinkle the top of the cake with the streusel topping.
8. Place the baking pan onto a baking sheet pan to catch any spills.
9. Bake 50-60 min or until tester comes out clean.
10. If topping starts to get too brown, cover it with foil and continue to bake until done.

Make the glaze

1. Once the cake is cooled make the glaze.
2. In a small bowl combine the powdered sugar and vanilla extract.
3. Slowly add milk to reach the desired consistency. You want it thick but pourable so you may not need all the milk.
4. Drizzle over the cooled cake.