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Gluten-Free Almond Blueberry Coffee Cake

This delicious coffee cake makes a great start to your morning. We’ve adjusted our original Blueberry Coffee Cake recipe to make it gluten free, but no less delicious. We use a blend of almond flour, tapioca starch, oat flour, and cornstarch as a substitute for all-purpose flour. You can buy oat flour in the store, or make your own at home by pulsing old fashioned oats in a food processor until powdery. Broiling the top of this cake produced a crunchy crisp topping that’s irresistible. To safely broil, we recommend trimming the parchment paper as short as possible or omitting it altogether (just be sure to grease the pan thoroughly to ensure easy extraction). 

Note: Be sure your butter is softened to room temperature before beating it together with the sugar. This ensures the butter and sugar properly aerate and gives lift to the finished cake. The butter is at the right temperature when it gives slightly when pressed. 

Gluten-Free Almond Blueberry Coffee Cake

  • Servings: 6-8
  • Difficulty: 4 hours and 15 minutes
  • Print

Ingredients

For the topping:

  • ⅓ cup packed light brown sugar
  • ½ cup almond flour
  • ¼ tsp kosher salt, or ⅛ tsp table salt
  • 3 tbsp unsalted butter, melted
  • 2 tbsp gluten-free old-fashioned oats
  • 2 tbsp sliced or slivered almonds

For the cake:

  • ½ cup almond flour
  • ½ cup tapioca starch
  • ¼ cup gluten-free oat flour
  • ¼ cup corn starch
  • 2 tsp baking powder
  • 1 tsp kosher salt, or ½ tsp table salt
  • ¾ cup packed light brown sugar
  • 5 tbsp unsalted butter, softened (about 65°F)
  • 2 large eggs
  • ½ tsp almond extract
  • ⅓ cup milk, any percentage
  • 1 ½ cups frozen or fresh blueberries (if frozen, do not allow to thaw)

Directions

For the topping:

In a small bowl, stir together the light brown sugar, ½ cup almond flour, salt, oats, almonds, and melted butter until clumps form. Set aside. 

For the cake:

Whisk together almond flour, tapioca starch, oat flour, corn starch, baking powder and salt in a medium bowl. With an electric stand mixer or hand mixer beat the butter and sugar together on medium-high until fluffy, about 3 minutes. Add the eggs one at a time until incorporated, followed by the almond extract. Reduce speed to low, add half the flour, and mix until incorporated. Then add half the milk and mix until incorporated, scraping down the sides of the bowl as needed. Repeat with the remaining flour and milk. 

If using frozen blueberries, toss them with 1 tsp almond flour in a small bowl until coated. Stir blueberries into the batter by hand with a rubber spatula. 

Spray Suvie pan with cooking spray and line with parchment, trimming the parchment as close to the pan as possible.

Pour batter into the prepared pan, smoothing the top. Break up the topping and sprinkle it over the batter.

Place pan into the top zone of your Suvie, input settings, and cook.

My Cook > Slow Cook Settings

HIGH, 3 hours

Starch: 0 minutes

After the cook, broil the coffee cake for 5 minutes, rotating pan halfway through cooking until the top is golden brown and crisp (this step goes quickly, so watch it closely).

Remove the coffee cake from your Suvie and cool in the pan for 15 minutes. Run a knife around the edges of the pan before removing the coffee cake and cutting into pieces.

Nutrition

Nutritional Information per serving (8 servings per recipe): Calories 375, Total Fat 21g, Total Carbohydrates 44g, Total Sodium 242mg, Total Protein 7g

CategoriesDessert
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