Today celebrates National Gluten Free Day and we are so proud to feature Villa Graziella fan, accomplished author & global educator, Kim Koeller of www.GlutenFreePassport.com and www.GlutenFreeBlog.com!

Kim so kindly shared her Gluten Free and Dairy Free Blueberry Streusel Coffee Cake recipe with us along with the following words:

"My mom used to bake an amazing coffee cake that she called Blueberry Buckle which was one of my favorite treats. Ever since I found out that I was celiac and allergic to dairy over 13 years ago, we have been trying to recreate a gluten free and dairy free version.

Well, I am thrilled to share that the secret formula has been discovered! With my Dad’s confirmation, it’s the same delicious taste and texture of my Mom’s famous family recipe. Best of all, no one could tell that it was gluten and dairy free!

As background, I saw the photo of the Cinnamon Streusel Coffee cake on the side of the King Arthur Flour Gluten Free All-Purpose Baking Mix box. It reminded me of Mom’s Blueberry Buckle without the blueberries. So I thought, well, let’s also modify this to be dairy free and see what happens.

So I substituted a combination of Villa Graziella's Organic Extra Virgin Olive Oil and Earth Balance Organic Buttery Spread for the butter. I also used almond milk for regular milk and organic sugars for regular sugars. The result is fantastic making the coffee cake so moist and flavorful it was simply outstanding!"

INGREDIENTS

STRUESEL:
2/3 cup King Arthur Flour Gluten-Free All-Purpose Baking Mix
1/2 cup organic brown sugar, packed
1 teaspoon cinnamon
1 ½ teaspoons of Villa Graziella Organic Extra Virgin Olive Oil
4 tablespoons of Earth Balance organic buttery spread, softened

CAKE:
1 1/2 cup King Arthur Flour Gluten-Free All-Purpose Baking Mix
1/2 cup organic sugar
1 ½ tablespoons of Villa Graziella Organic Extra Virgin Olive Oil
1/8 cup Earth Balance Organic Buttery Spread, melted
2 large eggs
1/2 cup almond milk
1 teaspoon gluten free vanilla
1 pint of blueberries

DIRECTIONS

STREUSEL:
Mix the gluten free baking mix, brown sugar, and cinnamon together until evenly blended. Work in the organic olive oil and buttery spread until evenly crumbly. Set aside.

CAKE:
Preheat oven to 350 degrees. Lightly grease a 9" square pan with Earth Balance Organic Butter Spread and dust with King Arthur Gluten-Free All Purpose Baking Mix. Whisk together the gluten free baking mix and sugar in a separate bowl. Whisk together the organic olive oil, the melted buttery spread, eggs, almond milk and vanilla, and then stir wet mixture into the dry ingredients until well blended. Mix in the pint of blueberries. Spread the batter evenly into the prepared 9” square pan. Sprinkle with streusel topping. Bake for approximately 22-26 minutes until a cake tester or tooth pick comes out clean and the middle springs back when pressed lightly. Cool for 15-20 minutes before cutting into squares.

Yields: 9 to 12 servings.