Step 1

Preheat oven to 375°.  Spray a 9×9-inch baking dish with cooking spray.

Step 2

Mix together the almond milk and apple cider vinegar. Set aside.

Step 3

In a medium-sized bowl whisk together 2 cups of the gluten-free flour, baking powder, and salt. Set aside.

Step 4

To make the streusel topping add all the streusel ingredients to a medium-sized bowl and use two forks or a pastry cutter to combine the topping ingredients together until it’s mixed and crumbly. Set aside.

Step 5

In a large mixing bowl cream together the buttery spread and sugar with a hand mixer or stand mixer. Mix in eggs and vanilla.

Step 6

Then alternately add in the almond milk mixture and flour mixture mixing in between each addition.

Step 7

Next, mix one tablespoon of gluten-free flour with the blueberries, stirring until the blueberries are coated with flour. Gently fold the blueberries into the cake batter.

Step 8

Use a spoon and spatula and spread the cake batter into the baking dish. Sprinkle the streusel topping evenly over the batter.

Step 9

Bake for 60-65 minutes. With the blueberries, this batter ends up being very moist so it needs the extra-long bake time. About 45 minutes into baking, loosely cover with aluminum foil. It’s done when it’s golden brown and the center is fully cooked. (Using a toothpick test with this coffee cake isn’t always accurate, you’ll want the center to look even with the rest of the cake and not sunken down.)

Step 10

Let cool for at least 15 minutes before cutting and serving.