Gluten Free Blueberry Coffee Cake
This simple and sweet coffee cake is a family favorite gone gluten-free. Blueberries add a bit of color and make this cake perfect for the warm months of the year.
Yield: 10-12 servings
For the Coffee Cake Batter
- 120 grams (approx. ½ cup) granulated sugar
- 100 grams (approx. ¾ cup) millet flour
- 80 grams (approx. ½ cup + 1 tablespoon) tapioca starch
- 65 grams (approx. ½ cup) almond flour
- 65 grams (approx ½ cup) sorghum flour
- 1 tablespoon psyllium husks
- 2¼ teaspoons (one package) RED STAR Active Dry Yeast
- 1 teaspoon salt
- 1 cup whole milk
- 2 tablespoons unsalted butter
- 1 egg
For the Topping
- 75 grams (1/4 cup) dark brown sugar
- 20 grams (2 tablespoons) millet flour
- 2 tablespoons unsalted butter, cold
- ½ cup sliced almonds
- ½ cup frozen blueberries
- In a mixing bowl, whisk together the sugar, flours - millet, tapioca, almond, and sorghum, psyllium husks, yeast, and salt.
- In a separate bowl, combine the milk and butter and heat in the microwave until the milk is warm and the butter has just melted (approximately 1 minute on high in my microwave). Stir and add to the flour mixture. Add the egg. Use a wooden spoon to stir the batter until the liquid and egg are incorporated into the batter. Cover with plastic wrap and refrigerate overnight.
- When you’re ready to bake, preheat the oven to 350°F. Transfer the batter to a lightly greased 8x8-inch baking dish, and cover with plastic wrap. Let the batter come to room temperature (and rise slightly) while allowing the oven to preheat and making the topping.
- To make the topping, combine the brown sugar, millet flour, and butter in a small mixing bowl. Use a your fingers or a fork to cut the butter into the flour and sugar until the mixture resembles wet crumbs. Stir in the almonds.
- Just before baking the cake, sprinkle the top of the batter with the blueberries. Top with the crumble topping. Bake for 30 - 32 minutes, until the topping is golden and the center does not jiggle when moved.
- Allow the cake to cool before slicing. Store leftovers in the refrigerator, covered, for 1 - 2 days.
- Recipe created by My Kitchen Addiction.