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 non-stick cooking spray
- 3¼ cups plus 1 tablespoon gluten free finely ground almond flour
- ½ teaspoon kosher salt
- ½ teaspoon baking soda
- 6 large pastured eggs
- 1 cup unsweetened applesauce
- ½ cup Wholesome! Organic Raw Honey
- 2 teaspoons pure vanilla extract
- 2 cups fresh blueberries
- ¼ cup Wholesome! Organic Coconut Palm Sugar
- ½ teaspoon ground cinnamon
- ½ cup sliced almonds
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.
In a food processor, combine 3¼ 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.
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.
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.
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