Gluten Free Almond Blueberry Coffee Cake
Need a gluten free and lacto ovo vegetarian side dish? Gluten Free Almond Blueberry Coffee Cake could be a great recipe to try. One serving contains 301 calories, 6g of protein, and 11g of fat. This recipe serves 8 and costs 68 cents per serving. This recipe is liked by 39 foodies and cooks. This recipe from Pink When requires almonds, baking powder, egg, and vanilla yogurt. From preparation to the plate, this recipe takes roughly 1 hour. All things considered, we decided this recipe deserves a spoonacular score of 26%. This score is not so tremendous. Gluten-free Blueberry Coffee Cake, Blueberry Coffee Cake – Gluten Free, and Gluten-Free Almond Berry Coffee Cake are very similar to this recipe.
Servings: 8
Ingredients:
3 tablespoons sliced almonds
3 teaspoons baking powder (without wheat starch)
1½ cup frozen blueberries
¼ cup canola oil
1 large egg
2 cups gluten free all-purpose flour + 1 tablespoon
½ cup granulated sugar
½ teaspoon fine sea salt
3 tablespoons raw turbinado sugar
½ cup vanilla yogurt
½ cup whole milk
1 teaspoon xanthan gum
Equipment:
springform pan
whisk
bowl
oven
spatula
frying pan
toothpicks
plastic wrap
wire rack
Cooking instruction summary:
- 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.
- 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.
- 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. 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.
- Enjoy immediately or cover with plastic wrap and eat within 2 days.
Step by step:
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.
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.
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. Sprinkle on top of the cake.
4. Transfer the cake to the oven ad bake for 30-35 minutes or until a toothpick comes out with just a few crumbs.
5. 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.
Nutrition Information:
covered percent of daily need
