Gluten Free Blueberry Almond Coffee Cake

     
 There is no coffee in it so why is it called coffee cake?  Last year I was leading a group of teenage girls in a 4-H project on cake baking and this question came up.  After a bit of research I have discovered that Coffee Cakes originate in Northern and Central Europe where they had a tradition of baking sweet breads and cakes.  When coffee was introduced in the late 1600's they discovered that these sweet breads and cakes went great with a cup of coffee and so the name stuck.
   
Coffee cakes that we know and love to day are moist cakes usually with a sweet streusel topping and often containing fruit.  I chose to use frozen blueberries in mine but it would also be good with apples, raspberries, rhubarb or peaches.
This cake is very moist and not too sweet.  The streusel topping made with almonds, oatmeal and maple syrup is so healthy and  it would almost be good on it's own for a crunchy snack.  It is honestly hard to tell that this cake is gluten free.
   

Gluten Free Blueberry Almond Coffee Cake

  • 1/2 cup butter, softened
  • 1/3 cup cane sugar (or 2/3 cup white sugar)
  • 3 eggs, at room temperature
  • 1 tsp. Vanilla
  • 2 Tbsp. Maple syrup
  • 1 cup Gluten Free Flour Blend
  • 1 cup almond flour
  • 1 tsp. GF baking powder
  • 1/4 tsp. Sea salt
  • 1/4 tsp. Cinnamon
  • 1/2 tsp xanthan gum
  • 1 cup sour cream
  • 1 1/2 cups fresh or frozen blueberries
  • 1 Tbsp GF Flour Blend
In a medium mixing bowl cream butter and sugar.  Add eggs and beat well, about 2 minutes. Add vanilla and maple syrup and beat until combined.  Mix all dry ingredients and then add to batter in two parts, alternating with sour cream.  Transfer batter to a greased tube pan and level with a spatula.  Dust blueberries with 1 Tbsp. GF Flour and spread on top of batter.
 Streusel Topping:
  • 1/2 cup almond flour
  • 1/2 cup oatmeal
  • 1/2 tsp. Cinnamon
  • 3 Tbsp. Maple syrup
  • 2 Tbsp. Slivered almonds
Combine all ingredients and sprinkle evenly over cake.  Bake at 250 degrees for 50 to 55 minutes or until a toothpick inserted in the center comes out clean.  Cool at least 30 minutes on a wire rack.  Carefully remove from pan and transfer to a serving plate. 

4 comments

Julia said...

What a great looking blueberry coffee cake! I would love to try it!

Sahra Schukraft said...

Holy Toledo I want that for breakfast RIGHT NOW!

XO Sahra
Que Sera Sahra

Bethany said...

This looks so good!

Raia said...

Sounds like the perfect way to start the day. ;) Thanks so much for sharing it with us at Allergy Free Thursdays!