Starbucks Very Berry Coffee Cake [0000543]

Ingredients:

1 1/2 cups gluten-free all-purpose flour
3/4 cup granulated sugar
1/2 cup unsalted butter, softened
1/2 cup buttermilk
2 large eggs
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup fresh or frozen mixed berries (such as blueberries, raspberries, and blackberries)

Instructions:

Preheat your oven to 350°F (175°C). Grease and flour an 8x8-inch (20x20 cm) baking pan or line it with parchment paper.

In a large mixing bowl, combine the softened butter and granulated sugar. Beat together until creamy and smooth.

Add the eggs and buttermilk to the butter-sugar mixture. Mix well.

In a separate bowl, whisk together the gluten-free all-purpose flour, baking powder, baking soda, and salt.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.

Gently fold in the mixed berries into the batter.

Pour the batter into the prepared baking pan and spread it evenly.

Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.

Allow the coffee cake to cool in the pan for a few minutes before transferring it to a wire rack to cool completely.

Once cooled, you can optionally dust the top with powdered sugar for added sweetness.

Slice and enjoy your gluten-free Starbucks Very Berry Coffee Cake copycat with a cup of your favorite coffee or tea!

This delightful coffee cake offers the same berry-filled goodness as Starbucks' version but in a gluten-free format.