Gluten Free Almond Blueberry Coffee Cake
Basic Information
- Servings: 8
- Ready in: 60 minutes
- Preparation time: -
- Cooking time: -
- Rating: 30.99
- Health score: 1.00
- Weight Watcher points: 10.00
Summary
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. Try Gluten-free Blueberry Coffee Cake, Gluten-Free Blueberry Coffee Cake, and Gluten free almond and raspberry coffee cake for similar recipes.
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
Instructions
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.
Step 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.
Step 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.
Step 4
Sprinkle on top of the cake.
Step 5
Transfer the cake to the oven ad bake for 30-35 minutes or until a toothpick comes out with just a few crumbs.
Step 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.
Categories
Dish Types: morning meal, dessert, brunch, breakfast
Diets: gluten free, lacto ovo vegetarian