Gluten Free Almond Blueberry Coffee Cake

8 steps · 1h total

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.

6. 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.
7. 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.

8. 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.