Try this gluten free blueberry coffee cake for your next get together, or just as a weekend pick-me-up. The gentle sweetness of blueberries combines with a hint of maple syrup to give this cake a refreshing not-too-sweet flavor.
Blueberry coffee cake is a great option for desserts, or breakfasts. Coffee cakes are easy and simple to make, requiring less precision than many other types of cakes. This particular cake is low in sugar, making it perfect for a make-ahead breakfast. You can use fresh or frozen blueberries with it, depending on what you have on hand. You can also substitute other small berries, if you don’t currently have blueberries on hand.
Gluten Free Blueberry Coffee Cake with Crumb Topping
Description
A lightly sweetened gluten free blueberry coffee cake, perfect for any occasion that needs a coffee cake.
Ingredients
- 1 cup almond flour
- 1 cup gluten free flour blend
- 2 teaspoons baking powder
- ½ cup butter, cold
- 2 eggs
- 1 cup yogurt
- ¼ cup maple syrup
- 1 cup blueberries, fresh or frozen
Topping:
- ½ cup pecans, crushed
- 2 tablespoon almond flour
- 1 tablespoon butter
Instructions
Grease and flour a 7 inch spring form pan or a 6 cup Bundt cake pan.
In a 2 quart mixing bowl, add almond flour, gluten free flour, baking powder, and cold butter. Break up the butter with a pastry cutter or two knives and blend it into the flour mixture, until it is the size of lentils.
In a separate bowl, add eggs, yogurt, and maple syrup. Beat with a fork to blend well.
Make a well in the center of the flour mixture. Pour in the prepared moist ingredients. Mix well to get rid of any flour-y parts.
Add blueberries and mix gently to evenly distribute in the batter.
Spoon batter into prepared pan.
Topping:
Place pecans in a blender jar. Blend until the pecan mixture resembles coarse crumbs. Mix pecans, flour, and butter together until mixture is coarse and evenly textured.
Sprinkle over the top of the cake batter in the cake pan, in an even layer.
Bake in 350 F oven for 45 to 55 minutes. Remove from oven when the cake tests done, and a toothpick inserted in the center comes out clean. Allow the cake to cool on a rack for 15 minutes, before removing from the pan. Cool completely before slicing.
Notes
Serve when cool, topped with whipped cream.
Gluten Free Blueberry Coffee Cake with Crumb Topping
Cake
- 1 cup almond flour
- 1 cup gluten free flour blend
- 2 teaspoons baking powder
- ½ cup butter, cold
- 2 eggs
- 1 cup yogurt
- ¼ cup maple syrup
- 1 cup blueberries, fresh or frozen
Topping:
- ½ cup pecans, crushed
- 2 tablespoon almond flour
- 1 tablespoon butter
Grease and flour a 7 inch spring form pan or a 6 cup Bundt cake pan.
In a 2 quart mixing bowl, add almond flour, gluten free flour, baking powder, and cold butter. Break up the butter with a pastry cutter or two knives and blend it into the flour mixture, until it is the size of lentils.
In a separate bowl, add eggs, yogurt, and maple syrup. Beat with a fork to blend well.
Make a well in the center of the flour mixture. Pour in the prepared moist ingredients. Mix well to get rid of any flour-y parts.
Add blueberries and mix gently to evenly distribute in the batter.
Spoon batter into prepared pan.
Topping:
Place pecans in a blender jar. Blend until the pecan mixture resembles coarse crumbs. Mix pecans, flour, and butter together until mixture is coarse and evenly textured.
Sprinkle over the top of the cake batter in the cake pan, in an even layer.
Bake in 350 F oven for 45 to 55 minutes. Remove from oven when the cake tests done, and a toothpick inserted in the center comes out clean. Allow the cake to cool on a rack for 15 minutes, before removing from the pan. Cool completely before slicing.
Serve cold, topped with whipped cream.
Further Cakes:
There are a wide variety of other flavor combinations and options for coffee cakes, outside of blueberry coffee cake. If you prefer gluten-free, this gluten free pumpkin coffee cake is a great autumn option or you can make it with summer squash puree too.
If you don’t need your coffee cakes to be gluten free, there are also a wide range of bundt style cakes that function similarly to coffee cake. This kefir pecan streusel cake uses milk kefir to add beneficial probiotics to your cake adventures. For an autumn flavor, the butternut spice bundt cake is a great option if you can grow butternut squash but not pumpkins.
Apple bundt cake is a more traditional flavor, and a great option to use up slightly soft apples at any time of the year. For those who love lemon in the summer, this Meyer lemon bundt cake is a refreshing spring or summer treat.
Your Turn
What is your favorite flavor of coffee cake, or bundt cake? Have you ever adjusted a recipe from gluten free to regular flours, or the other way around? Leave a comment.
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