🏷️ Category: morning meal
⭐ Difficulty: Hard
⏱️ Time: 60 min
📝 Introduction
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 cover
🥘 Ingredients
• almonds3 tablespoons
• baking powder3 teaspoons
• blueberries1.5 cup
• canola oil0.25 cup
• egg1 large
• flour2 cups
• granulated sugar0.5 cup
• sea salt0.5 teaspoon
• turbinado sugar3 tablespoons
• vanilla yogurt0.5 cup
• milk0.5 cup
• xanthan gum1 teaspoon
👨🍳 Cooking Steps
1
Preheat your oven to 375 degrees F and spray a 9" springform pan with a nonstick spray
2
Set aside
3
In a large bowl, whisk together the egg, whole milk, vanilla yogurt and canola oil
4
Set aside
5
In a separate medium bowl, whisk together 2 cups of the flour, granulated sugar, baking powder, xantham gum and fine sea salt
6
Add the dry ingredients to the wet and mix to combine until just moistened
7
Do not overmix
8
In a small bowl, combine 1 cup of the blueberries with the remaining 1 tablespoon flour
9
Fold the blueberries into the batter very gently until dispersed evenly
10
It is OK if they bleed just a little bit
11
Pour the batter into the prepared pan and flatten and even out with a spatula
12
Top with the remaining blueberries
13
In a small bowl toss the turbinado sugar and almonds together
14
Sprinkle on top of the cake
15
Transfer the cake to the oven ad bake for 30-35 minutes or until a toothpick comes out with just a few crumbs
16
Remove from heat and let cool in the pan for 15 minutes
17
Release the sides and transfer the cake to a wire rack to cool the rest of the way
18
Enjoy immediately or cover with plastic wrap and eat within 2 days
