Gluten Free & Grain-free Blueberry Coffee Cake Recipe
Updated Oct 20, 2022, Published Mar 01, 2017
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Brunch is a lovely way to entertain, especially for Easter. Typically, brunch is less expensive to host than serving the same amount of people at a dinner party. And what better way to enjoy a lovely spring day?
A brunch menu can really include any type of food you want – breakfast, lunch, sweet, savory – but it is best to include a combination.
If the idea of hosting a party earlier in the day makes you nervous, don’t fret. We have come up with ways to take out the stress and leave in the fun.
The trick to reducing stress is to be prepared. Prepare the food in advance, decorate and arrange flowers the day before, and set up food stations where people can serve themselves.
Another tip for easy parties is to combine dishes that you make with ones that can be assembled.
Gluten Free & Grain-free Blueberry Coffee Cake Recipe
Ingredients
- Gluten-free nonstick cooking spray
- 3¼ cups plus 1 tablespoon gluten-free finely ground almond flour, divided
- ½ teaspoon kosher or fine sea salt
- ½ teaspoon baking soda
- 6 large eggs
- 1 cup unsweetened applesauce
- ½ cup honey
- 2 teaspoons pure vanilla extract
- 2 cups fresh blueberries
- ¼ cup coconut sugar
- ½ teaspoon ground cinnamon
- ½ cup sliced almonds
Instructions
- Spray a 9-inch springform pan with cooking spray. Line the bottom of the pan with parchment paper and lightly spray the paper. Preheat the oven to 350°F.
- In a food processor, combine 3¼ cups almond flour, salt, and baking soda and pulse a few times to combine. Add the eggs, applesauce, 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 before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
