Gluten Free Almond Blueberry Coffee Cake

🧂 Ingredients

• 1 large egg
• 1/2 cup whole milk
• 1/2 cup vanilla yogurt
• 1/4 cup canola oil
• 2 cups gluten free all-purpose flour + 1 tablespoon
• 1/2 cup granulated sugar
• 3 teaspoons baking powder

  without wheat starch
• 1 teaspoon xanthan gum
• 1/2 teaspoon fine sea salt
• 1 1/2 cup frozen blueberries
• 3 tablespoons raw turbinado sugar
• 3 tablespoons sliced almonds

Instructions

• 1 Preheat your oven to 375 degrees F and spray a 9" springform pan with a nonstick
  spray. Set aside.
• 2 In a large bowl, whisk together the egg, whole milk, vanilla yogurt and canola
  oil. Set aside.
• 3 In a separate medium bowl, whisk together 2 cups of the flour, granulated sugar,
  baking powder, xantham gum and fine sea salt.
• 4 Add the dry ingredients to the wet and mix to combine until just moistened. Do
  not overmix.
• 5 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.
• 6 Pour the batter into the prepared pan and flatten and even out with a spatula.
  Top with the remaining blueberries.
• 7 In a small bowl toss the turbinado sugar and almonds together. Sprinkle on top
  of the cake. Transfer the cake to the oven ad bake for 30-35 minutes or until a
  toothpick comes out with just a few crumbs. 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.
• 8 Enjoy immediately or cover with plastic wrap and eat within 2 days.

Nutrition Info