Gluten-Free Blueberry Almond Cake

Gluten Free Blueberry Coffee Cake Recipe

There is something about baking this gluten free blueberry coffee cake recipe that makes me feel like I am one of those women from the 1950’s whose house was always spotless, who wore pearls (and shoes!) while vacuuming the house, and who invited other womenfolk over during the day for coffee, cake, and chatting.

My house has been known to have a little dust on the furniture from time to time, I only wear pearls when invited to the White House (I am still waiting for my invite and my chance to wear pearls), I am barefoot and wear yoga pants when I vacuum. My friends and I don’t have time to meet up for coffee and cake in the middle of a workday and even if we did, I sincerely doubt anyone would indulge in a traditional coffee cake filled with gluten, three sticks of butter, and about a pound of sugar.

But that doesn’t mean I can’t whip up a lovely gluten free, grain free, dairy free, and refined sugar free coffee cake over the weekend and share it with some friends over brunch on a Sunday. Especially when that coffee cake is so darn easy!

Channel your Donna Reed and whip up this updated, Paleo-friendly, gotta-be-good-for-you, delish coffee cake and share it with your girlfriends, or kids, or husband. Or … just save it for yourself. (Leftovers freeze really well!)

Recipe Notes: I used Bob’s Red Mill Almond Flour, Wholesome! Organic Raw Honey and Organic Coconut Palm Sugar and Eden Organic Apple Sauce in this recipe. I use my food processor to make this cake easily – if you don’t have one, just mix in a bowl.

 

Gluten-Free-Paleo-Blueberry-Almond-Cake

0 from 0 votes
Gluten-Free Blueberry Almond Cake
Gluten Free Blueberry Coffee Cake Recipe
Prep Time
15 mins
Cook Time
1 hr 10 mins
Total Time
1 hr 25 mins
 
Course: Dessert
Cuisine: American
Servings: 10 people
Calories: 163 kcal
Author: Carol Kicinski
Ingredients
Instructions
  1. Spray a 9-inch springform pan with cooking spray. Line the bottom of the pan with parchment paper and lightly spray the paper. Preheat oven to 350 degrees.
  2. In a food processor, combine cups almond flour, salt, and baking soda and pulse a few times to combine. Add the eggs, apple sauce, honey, and vanilla and process until smooth.

  3. In a large mixing bowl, combine the blueberries with 1 tablespoon almond flour, tossing to coat. Pour the batter into the bowl and fold gently to stir the blueberries into the batter. Pour the mixture into the prepared pan.
  4. In a small bowl, combine the coconut sugar, cinnamon, and sliced almonds. Sprinkle on top of the cake and bake for 60 – 70 minutes or until a toothpick inserted into the center comes out clean. It is a good idea to start checking the cake after 45 minutes. If it is getting too dark on top, place a piece of foil loosely over the top while it finishes baking. Let the cake cool in the pan for 15 minutes.
Nutrition Facts
Gluten Free Blueberry Coffee Cake Recipe
Amount Per Serving
Calories 163 Calories from Fat 45
% Daily Value*
Total Fat 5g 8%
Saturated Fat 1g 5%
Cholesterol 98mg 33%
Sodium 217mg 9%
Potassium 124mg 4%
Total Carbohydrates 26g 9%
Dietary Fiber 1g 4%
Sugars 22g
Protein 4g 8%
Vitamin A 3.3%
Vitamin C 3.9%
Calcium 3.2%
Iron 4.9%
* Percent Daily Values are based on a 2000 calorie diet.

The views and opinions expressed on this blog are purely the blog owner’s. This blog accepts free manufacturers’ samples and forms of cash advertising, sponsorship, paid insertions or other forms of compensation. Affiliate links may be included in this post.

Disclaimer: All nutrition facts on Simply Gluten Free are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
Have you tried this recipe? Give it a star rating and let us know your thoughts in the Ratings & Reviews section below.
Tags: Baking Cake Fruit Gluten-Free Gluten-Free Recipes
0 shares
Previous Post

Gluten Free Eggs Bolivar Recipe

Next Post

Honey Dijon Corned Beef

  1. Rosemary
    March 21, 2015

    This looks amazing and seems easy to make always looking for different things to make thanks for sharing
    Cheers
    Rosie

  2. March 21, 2015

    This sounds and looks amazing!

  3. This looks amazing!!! I love coffee cake, especially with blueberries :)

  4. April 6, 2015

    I just made this recipe over the weekend. I loved how moist it was. I served it with frozen berries that I mixed with a little sugar. This recipe is a keeper.

    1. Carol Kicinski
      April 7, 2015

      Glad you liked it Louise!

  5. paul Faykiss
    April 17, 2016

    Sorry my did not worked out, the Doug is GUI, the blueberry were thaw moist ? not fresh as you suggesting. “All rest follow as per direction”. I did not separate the eggs? what I usually do.

    1. Carol Kicinski
      April 18, 2016

      Hi Paul,
      I hope I’m understanding you right, You probably needed to cook it longer, you can put a piece of foil over the top if it’s getting too brown. If you use frozen blueberries they should be thawed and drained first. Also no need to separate the eggs.
      xo,
      Carol

  6. Jenny
    July 27, 2016

    Ever tried it in a bundt pan? My springform is MIA at the current moment and I’ll be making this for a special occasion.

    1. Carol Kicinski
      August 16, 2016

      Hi Jenny,
      I haven’t, but it should work just fine. It will be a little shorter cooking time than the original recipe instructs, you could start checking it a little earlier until done. :)
      xo,
      Carol

  7. Pingback: Gluten Free Pumpkin Walnut Cake | Recipes | Simply Gluten Free

  8. Pingback: Gluten Free Blueberry Hand Pies

  9. Hannah
    February 11, 2017

    This recipe looks great and the cake looks lovely. I’m slightly confused by the term Coffee cake though. Am I correct to note that there is no coffee in this cake?

    1. Carol Kicinski
      February 13, 2017

      Hi Hannah, You’re right! It’s named that way because these types of cakes are typically eaten alongside a morning cup-o-joe. :)
      xo,
      Carol

  10. Patti Mandik
    February 16, 2017

    I would like to know what the nuitritional facts

    1. Carol Kicinski
      February 16, 2017

      Hi Patti,
      I unfortunately don’t post nutritional facts with my recipes because they are designed so that if need to, you can make substitutes for dairy, nuts etc, which would then make them inaccurate. There are nutritional calculators that you can find online to help though.
      xo,
      Carol

  11. Pingback: Gluten Free, Grain Free Cup of Coffee Cake

  12. Phyllis Cohen
    March 19, 2017

    I baked this for a dinner party (my husband has Celiac) and it’s really delish! I served it with whipped cream which was a great pairing – it was a little dry. It’s a great coffee cake. It’s a keeper! Thank you.

  13. Pingback: Gluten Free Skillet Coffee Cake Recipe

Leave a Reply

Your email address will not be published. Required fields are marked *