Name: Gluten Free Almond Blueberry Coffee Cake
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 8 servings
Cuisine: American
Ingredients: 1 large egg; 1/2 cup whole milk; 1/2 cup vanilla yogurt; 1/4 cup canola oil; 2 cup gluten free all-purpose flour + 1 tablespoon; 1/2 cup granulated sugar; 3 tsp baking powder (without wheat starch); 1 tsp xanthan gum; 1/2 tsp fine sea salt; 1 1/2 cup frozen blueberries; 3 tbsp raw turbinado sugar; 3 tbsp sliced almonds

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Gluten Free Almond Blueberry Coffee Cake Recipe — Recipes Zone

Method

8 steps · 1h

01
Preheat Oven, Grease Pan
Set your oven to preheat to 375 degrees F. Lightly spray a 9-inch springform pan with nonstick spray and set it aside.
02
Whisk Wet Ingredients
In a large bowl, whisk together the egg, whole milk, vanilla yogurt, and canola oil. Set this wet mixture aside for now.
03
Combine Dry Ingredients
In a separate medium bowl, whisk together 2 cups of the gluten-free all-purpose flour, granulated sugar, baking powder, xanthan gum, and fine sea salt.
04
Mix Batters
Add the dry ingredients to the wet mixture and mix until just moistened. Be careful not to overmix; a few lumps in the batter are fine.
05
Fold in Blueberries
Toss 1 cup of the frozen blueberries with the remaining 1 tablespoon of flour in a small bowl. This quick coat helps suspend them in the batter as the cake bakes, so they don't all sink to the bottom.
Gently fold these floured blueberries into the batter until they're just evenly distributed. A little bit of blueberry bleed is fine; it will just add swirls of color.
06
Fill Pan, Add Blueberries
Pour the batter into your prepared springform pan. Use a spatula to flatten and even out the top, then scatter the remaining blueberries over the surface.
07
Add Topping, Bake, Cool
In a small bowl, toss the turbinado sugar and sliced almonds together, then sprinkle this mixture evenly over the top of the cake. Transfer the pan to the preheated oven and bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs clinging to it.
Remove the cake from the oven and let it cool in the pan for 15 minutes. After that, release the sides of the springform and transfer the cake to a wire rack to cool completely.
08
Serve or Store
Serve the coffee cake immediately, or cover it tightly with plastic wrap and store it at room temperature for up to 2 days.

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Nutrition

Per serving% reference intake

Nutrition per serving, with share of an adult's daily reference intake
Nutrient	Amount per serving	Share of reference intake
Energy	299kcal	15%
Fat	11g	16%
Carbohydrate	47g	18%
of which sugars

Allergens

Auto-detected

The 14 regulated allergens3 present · 2 uncertain

Allergen status for this recipe, for each of the fourteen regulated allergens
Allergen	Status
Eggs	Contains
Milk	Contains
Tree nuts	Contains

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About this recipe

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Method

Preheat Oven, Grease Pan

Whisk Wet Ingredients

Combine Dry Ingredients

Mix Batters

Fold in Blueberries

Fill Pan, Add Blueberries

Add Topping, Bake, Cool

Serve or Store

Nutrition

Allergens

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