As blueberries come into season here in California, I've been dreaming about this gluten-free blueberry coffee cake. It's moist and tender, layered with jammy fruit and an addictively salty-sweet streusel topping. Oat flour, sorghum flour, and sweet rice flour build a moist and flavorful cake, and almond flour in the topping helps the streusel hold together. It would be an ideal addition to weekend brunch or potlucks, and it takes well to variations. I've made it with rhubarb instead of berries, for instance - so good! Here are a few things readers have said about this cake: "Better than any gluten-full coffee cake I ever had. This recipe is a keeper. THANK YOU!!" "So this is the best coffee cake I’ve ever had, GF or otherwise! Another genius recipe!" "This was such a hit last night served as a dinner dessert. People were having seconds and thirds! It was absolutely delicious, fluffy and moist and flavorful with a crunch from the pecans on top." "This coffee cake is so good ...