Gluten Free Almond Blueberry Coffee Cake
You can never have too many breakfast recipes, so give Gluten Free Almond Blueberry Coffee Cake a try. Watching your figure? This gluten free and lacto ovo vegetarian recipe has 299 calories, 6g of protein, and 11g of fat per serving. This recipe serves 8. For 68 cents per serving, this recipe covers 6% of your daily requirements of vitamins and minerals. It is brought to you by Pink When. A couple people made this recipe, and 39 would say it hit the spot. Head to the store and pick up almonds, baking powder, milk, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 1 hour. All things considered, we decided this recipe deserves a spoonacular score of 29%. This score is rather bad.
Ingredients
almonds
3 tablespoons
baking powder
3 teaspoons
blueberries
1.5 cup
canola oil
0.25 cup
egg
1 large
flour
2 cups
granulated sugar
0.5 cup
sea salt
0.5 teaspoon
turbinado sugar
3 tablespoons
vanilla yogurt
0.5 cup
milk
0.5 cup
xanthan gum
1 teaspoon
Cooking in Steps
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1Preheat your oven to 375 degrees F and spray a 9" springform pan with a nonstick spray. Set aside.In a large bowl, whisk together the egg, whole milk, vanilla yogurt and canola oil. Set aside.In a separate medium bowl, whisk together 2 cups of the flour, granulated sugar, baking powder, xantham gum and fine sea salt.
granulated sugar
vanilla yogurt
baking powder
fine sea salt
canola oil
whole milk
all purpose flour
egg
springform pan
whisk
bowl
oven -
2Add the dry ingredients to the wet and mix to combine until just moistened. Do not overmix.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.
blueberries
all purpose flour
bowl -
3Pour the batter into the prepared pan and flatten and even out with a spatula. Top with the remaining blueberries.In a small bowl toss the turbinado sugar and almonds together.
turbinado sugar
blueberries
almonds
spatula
bowl
frying pan -
4Sprinkle on top of the cake.
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5Transfer the cake to the oven ad bake for 30-35 minutes or until a toothpick comes out with just a few crumbs.
toothpicks
oven -
6Remove 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.Enjoy immediately or cover with plastic wrap and eat within 2 days.
wrap
plastic wrap
wire rack
frying pan