Gluten Free Almond Blueberry Coffee Cake

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01:00:00 Hrs

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12 Ing

Gluten Free Almond Blueberry Coffee Cake requires approximately 1 hour from start to finish. One portion of this dish contains approximately 6g of protein, 11g of fat, and a total of 298 calories. For 67 cents per serving, this recipe covers 6% of your daily requirements of vitamins and minerals. This recipe serves 8. This recipe is liked by 40 foodies and cooks. A mixture of almonds, vanilla yogurt, blueberries, and a handful of other ingredients are all it takes to make this recipe so delicious. It works well as a very budget friendly morn meal. It is a good option if you're following a gluten free and lacto ovo vegetarian diet. It is brought to you by Pink When. Overall, this recipe earns a not so outstanding spoonacular score of 27%. Try Gluten-free Blueberry Coffee Cake, Blueberry Coffee Cake – Gluten Free, and Gluten-Free Almond Berry Coffee Cake for similar recipes.

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Ingredients (12)

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almonds

3 tablespoons
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baking powder

3 teaspoons
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blueberries

1.5 cup
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canola oil

0.25 cup
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egg

1 large
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gluten free flour

2 cups
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granulated sugar

0.5 cup
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sea salt

0.5 teaspoon
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turbinado sugar

3 tablespoons
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vanilla yogurt

0.5 cup
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whole milk

0.5 cup
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xanthan gum

1 teaspoon
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Lets Make it Step by Step

  1. Preheat your oven to 375 degrees F and spray a 9" springform pan with a nonstick spray. Set aside.
  2. In a large bowl, whisk together the egg, whole milk, vanilla yogurt and canola oil. Set aside.
  3. In a separate medium bowl, whisk together 2 cups of the flour, granulated sugar, baking powder, xantham gum and fine sea salt.
  4. Add the dry ingredients to the wet and mix to combine until just moistened. Do not overmix.
  5. In a small bowl, combine 1 cup of the blueberries with the remaining 1 tablespoon flour. Fold the blueberries into the batter very gently until dispersed evenly. It is OK if they bleed just a little bit.
  6. Pour the batter into the prepared pan and flatten and even out with a spatula. Top with the remaining blueberries.
  7. In a small bowl toss the turbinado sugar and almonds together. Sprinkle on top of the cake. Transfer the cake to the oven ad bake for 30-35 minutes or until a toothpick comes out with just a few crumbs. Remove from heat and let cool in the pan for 15 minutes. Release the sides and transfer the cake to a wire rack to cool the rest of the way.
  8. Enjoy immediately or cover with plastic wrap and eat within 2 days.

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