Gluten Free Almond Blueberry Coffee Cake

Gluten Free Almond Blueberry Coffee Cake

You can never have too many breakfast recipes, so give Gluten Free Almond Blueberry Coffee Cake a try. Watching your figure? This gluten free and lacto ovo vegetarian recipe has 299 calories, 6g of protein, and 11g of fat per serving. This recipe serves 8. For 68 cents per serving, this recipe covers 6% of your daily requirements of vitamins and minerals. It is brought to you by Pink When. A couple people made this recipe, and 39 would say it hit the spot. Head to the store and pick up almonds, baking powder, milk, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 1 hour. All things considered, we decided this recipe deserves a spoonacular score of 29%. This score is rather bad. Try Gluten-free Blueberry Coffee Cake, Gluten-Free Blueberry Coffee Cake, and Gluten free almond and raspberry coffee cake for similar recipes.

3 tablespoons sliced almonds
1 cup red quinoa
sliced almonds
3 teaspoons baking powder (without wheat starch)
1 cup red quinoa
baking powder
1½ cup frozen blueberries
1 cup red quinoa
¼ cup canola oil
1 cup red quinoa
canola oil

1 large egg
1 cup red quinoa
2 cups gluten free all-purpose flour + 1 tablespoon
1 cup red quinoa
gluten free all purpose flour
½ cup granulated sugar
1 cup red quinoa
granulated sugar

½ teaspoon fine sea salt
1 cup red quinoa
coarse sea salt
3 tablespoons raw turbinado sugar
1 cup red quinoa
turbinado sugar
½ cup vanilla yogurt
1 cup red quinoa
vanilla yogurt

½ cup whole milk
1 cup red quinoa
whole milk
1 teaspoon xanthan gum
1 cup red quinoa
xanthan gum


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