Gluten Free Blueberry Coffee Cake Recipe By Tasty Food

BLUEBERRY COFFEE CAKE

Steps:

• Pre-heat oven to 350 degrees and spray a bundt pan with non-stick spray.
• In a small bowl, combine 1 Tbsp flour, cinnamon and brown sugar. Set aside.
• In a medium bowl, sift together 3 cups gluten-free all-purpose flour, xanthan gum, baking powder, baking soda and salt. Set aside.
• Cream together granulated sugar and butter in the bowl of a stand mixer fitted with the paddle attachment. Beat in vanilla extract, almond extract and add eggs one at a time, beating after each addition.
• Mix in 1/3 of the flour mixture followed by half the sour cream. Mix in another 1/3 of the flour until combined and then the other half of the sour cream. Mix in the remaining flour mixture until combined.
• Add 1/3 of the batter to the prepared bundt pan and spread evenly over the bottom. Evenly sprinkle the batter with 1/2 of the brown sugar mixture and 1 cup of the blueberries.
• Add another 1/3 of the batter and gently spread evenly around the pan over the blueberries. Evenly spread the rest of the brown sugar mixture and blueberries over the batter.
• Spread the remaining batter over the blueberries.
• Bake at 350 degrees for 1 hour or until cake tester comes out clean.
• Cool in the pan on a wire rack for 30 min. then remove from pan and cool completely on the wire rack.
• To make the glaze, stir together the powdered sugar, ground cinnamon, vanilla extract, and milk in a small bowl. Drizzle the glaze over the coffee cake and let it set before serving.

GLUTEN-FREE BLUEBERRY COFFEE CAKE RECIPE BY TASTY

Steps:

• Preheat the oven to 350˚F (180˚C).
• Make the streusel topping: In a medium bowl, combine the almond and coconut flours, sugar, cinnamon, and coconut oil. Using the back of a fork, work the coconut oil into the dry ingredients until broken down into pea-sized pieces. Stir in the maple syrup and pecans. The streusel should look like wet sand with some larger chunks. Set aside.
• Make the cake: In a large bowl, whisk together the yogurt, eggs, vanilla, coconut oil, maple syrup, and apple cider vinegar until smooth.
• In a medium bowl, stir together the almond flour, coconut flour, cinnamon, nutmeg, baking soda, and salt.
• Toss the blueberries with 2 tablespoons of the flour mixture and set aside.
• Using a rubber spatula, incorporate the dry ingredients into the wet ingredients, stirring until any dry clumps are gone and the batter is smooth. Fold in the blueberries.
• Cut a 4x15 inch (10x38 cm) piece of parchment paper. Reserve the excess parchment. Grease an 8x4 inch (20x10 cm) loaf pan with coconut oil, then line the pan with the piece of parchment paper so it hangs over the sides. Use the reserved scrap of parchment paper to lay across the pan in the opposite direction.
• Pour the batter into the prepared loaf pan and smooth the top. Sprinkle the streusel topping evenly over the batter.
• Bake for 45-50 minutes, until the top is golden brown and a toothpick inserted in the center comes out clean. If the top is getting dark too quickly, tent with foil for the final 15 minutes of cooking.
• Let the coffee cake cool for 15 minutes, then use the parchment paper to carefully lift the cake out of the pan. Let cool for another 15 minutes before slicing.
• Enjoy!