Gluten Free Almond Blueberry Coffee Cake

Ready in : 60 mins

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.

Diets

GLUTEN FREE

LACTO OVO VEGETARIAN

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

1
Preheat 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
2
Add 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
3
Pour 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
4
Sprinkle on top of the cake.
5
Transfer the cake to the oven ad bake for 30-35 minutes or until a toothpick comes out with just a few crumbs.

toothpicks

oven
6
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.Enjoy immediately or cover with plastic wrap and eat within 2 days.

wrap

plastic wrap

wire rack

frying pan