For the cake:
  • 2 cups almond flour
  • 1 cup millet flour
  • 1 cup granulated sugar
  • 4 teaspoons baking powder
  • 1 teaspoon kosher salt
  • 3 large eggs
  • 1 cup whole milk
  • ½ cup sour cream
  • ½ cup unsalted butter, melted
  • 1 teaspoon pure vanilla extract
  • 8 ounces cream cheese, cut into ½-inch cubes
  • 2 cups blueberries, fresh or frozen*
For the topping:
  • 6 tablespoons salted butter, chilled
  • ½ cup brown sugar
  • ¼ cup plus 2 tablespoons quinoa flakes
  • 1 teaspoon ground cinnamon
  • ¾ cup coarsely chopped walnuts
*If using frozen blueberries, be sure to thaw and drain them first before adding to the coffee cake batter.


Preheat the oven to 350°F. Grease a 9x13-inch cake pan.

In a medium mixing bowl, combine the almond and millet flours, sugar, baking powder, and salt. In a large bowl, lightly beat the eggs with a fork until the yolks and whites are mostly mixed together. Then add the milk, sour cream, melted butter, and vanilla. Add the dry ingredients to the wet ingredients and stir with a wooden spoon until just mixed. Fold the cream cheese cubes into the batter. Gently fold in the blueberries, taking care not to squish them. Spoon the batter into the prepared pan, spreading it out evenly.

To make the topping, add the butter, brown sugar, quinoa flakes, and cinnamon to a small bowl. Cut them together with a pastry cutter or a fork. Then mix in the chopped walnuts. Using your fingers, spread the topping evenly over the batter.

Bake the coffee cake for 35-40 minutes, or until an inserted toothpick comes out clean. Let cool for about 15 minutes before serving.


Makes 1 (9x13-inch) coffee cake

Written by Jennifer Oliver

Ready for dessert?

Simply...Gluten-Free DessertsSimply…Gluten-Free Desserts is now available, with over 135 recipes not featured in my blog.

Available at bookstores including Barnes & Noble, Borders, Powells, Books-a-Million and Amazon. You can get it also HERE.

“I can now have recipes I know I can count on for every Dessert and Breakfast occasion! I’m thrilled!” – A. M.

“I am amazed! This recipe is BETTER than the ‘regular-with-gluten’ recipe! Thanks so much, Carol” – V. P.

“I love your gluten free recipes – I can now have my desserts.” – F.R.

Need a quick meal?

Gluten Free Recipes - Simply Gluten Free Quick MealsSimply…Gluten-Free Quick Meals is now available, with over 100 recipes not featured in my blog.

Available at bookstores including Barnes & Noble, Borders, Powells, Books-a-Million and Amazon. You can get it also HERE.

“The “Simply” in ‘Simply … Gluten-Free Quick Meals’ doesn’t just make for a catchy title. The recipes in this cookbook truly are quick and easy to prepare. – A. C.

“I set the timer on two separate nights and made two complete meals from Carol’s latest cookbook in 30-40 minutes. They not only pleased my family, but gave me new recipes and techniques to get dinner on the table faster every night.” – W. K.

“I love the way this book is laid out – full meals I can make in no time. Love the sense of fun and humor in this book but mostly I love all the gluten free recipes -.” – J. F.

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.

Share This:
Print RecipePrint Recipe Print Recipe Print Recipe

Related posts: