Gluten-Free Blueberry Coffee Cake
This blueberry coffee cake is loaded with blueberries, has just the perfect amount of sweetness, and is so delicious, you would never guess that it's gluten-free and grain-free! A piece of this scrumptious cake goes perfectly with a hot cup of tea of coffee in the middle of the afternoon. Add a scoop of vanilla ice cream or fresh whipped cream for an extra bit of decadence!
- Prep time
- 20 min
- Cook time
- 31 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 30 grams brown sugar
- 10 grams almond flour
- Pinch cinnamon
- 1 tablespoons sliced almonds
- 100 grams almond flour
- 25 grams tapioca starch
- 15 grams coconut flour
- 2 grams baking powder
- 2 grams baking soda
- 1 gram salt
- 60 grams unsalted butter, (room temperature)
- 50 grams brown sugar
- 1 egg
- 3 grams vanilla extract
- 125 grams full-fat Greek yogurt
- 1 cup fresh blueberries
Instructions
- 1
Preheat oven 350F/180C.
- 2
In a small bowl, combine the brown sugar, almond flour, and cinnamon for the streusel. Mix and set aside. Keep the sliced almonds separate.
- 3
In a bowl, combine the almond flour, tapioca starch, coconut flour, baking powder, baking soda, and salt. Whisk together and set aside.
- 4
In a mixing bowl, combine the room temperature unsalted butter and brown sugar and cream together using a whisk, wooden spoon, or mixer.
- 5
Beat in the egg and vanilla extra into the butter-sugar mixture.
- 6
Whisk in the yogurt.
- 7
Add the dry ingredients to the wet and mix.
- 8
Add half the blueberries and stir into the batter with a spatula.
- 9
Line your baking dish with parchment paper.
- 10
Spread half the cake batter in the bottom of the dish.
- 11
Sprinkle half the remaining blueberries and half the streusel topping over the batter.
- 12
Top with the remaining cake batter, using a spoon or spatula to spread it out to the edges of the dish.
- 13
Top the batter with the remaining blueberries and the sliced almonds.
- 14
Sprinkle the streusel topping over the entire dish.
- 15
Bake for 40 minutes or until a toothpick inserted in the middle comes out clean.
- 16
Let the coffee cake cool in the pan for 10 minutes, then use the parchment paper to transfer the cake to a wire rack to cool completely before cutting.