Gluten Free Blueberry-Almond Coffee Cake

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This Gluten Free Blueberry-Almond Coffee Cake is the perfect star for any brunch. Bursting with blueberries it will have everyone going back to piece after piece.

There are few things as comforting as a big messy coffee cake. With all the rain lately I just want to curl up in front of a fire place and eat coffee cake all day. But the down side of coffee cake is that streusel topping that makes it so messy and delicious is loaded with butter and sugar.. not the healthiest. For my streusel I added lots of almonds and oats and sweetened it with just a touch of brown sugar so while still delicious it isn’t just topped with empty calories. I also took half of the sugar and swapped it for orange juice which helps make the cake so moist and delicious, you can’t even tell it’s gluten free!

For me the best part of this coffee cake is the addition of the almond extract. Growing up my mom always put almond extract in our Christmas cookies so whenever I use it in a recipe I find it so comforting! When this cake first came out of the oven the cinnamon smell was so tempting I had to cut into it while it was still piping hot. The warm blueberries were so delicious! But the one thing I couldn’t believe is the cake is just as moist and tasty the next day. If you do much gluten free baking you know how fast these products can dry out, I wasn’t pleasantly surprised that this was not that case!
This recipe is perfect to make the night before that way when you get up in the morning you already have a delicious coffee cake ready. It’s also great to bring a brunch or family outing to have a gluten free treat for the people who need it, but always a delicious snack anyone in the family will eat whether they’re gluten free or not!

Blueberry-Almond Coffee Cake
Blue Berry Almond Coffee Cake
Gluten Free Blueberry-Almond Coffee Cake
Nutrition Information
  • Serves: 12-15
  • Serving size: 1 slice
  • Calories: 214
  • Fat: 9.5 g
  • Sugar: 8.6 g
  • Fiber: 2 g
  • Protein: 4.2
Prep time: 
Cook time: 
Total time: 
  • ½ Cup Cream Cheese
  • ¼ Cup Sugar
  • ¼ Cup Orange Juice
  • 1 Teaspoon Vanilla Extract
  • ½ Teaspoon Almond Extract
  • 2 Eggs
  • 1 Cup Bob’s Red Mill Gluten Free Baking Mix
  • ½ Cup Almond Flour
  • 1 Tablespoon Baking Powder
  • ½ Teaspoon Salt
  • 2 Cups Blueberries
  • ½ Cup Chopped Almonds
  • 2 Tablespoons Brown Sugar
  • 3 Teaspoons Cinnamon
  • ½ Cup Oats
  • ¼ Cup Almond Flour
  • 2 Tablespoons Coconut Oil
  1. Cream together the cream cheese and sugar until light and fluffy
  2. Add the eggs one at a time, scraping the bowl in between
  3. Add orange juice and extracts
  4. Add all the dry ingredients mix until smooth
  5. Add 1 cup of the blueberries, mix well until they are beaten into the mix
  6. Fold the other blueberries into the batter
  7. Spread into a greased loaf pan
  8. For streusel combine all remaining ingredients and sprinkle on top of the batter in the loaf pan
  9. Bake at 350F for about 45 minutes or until a toothpick comes out clean

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