Let's Make Gluten Free Blueberry Coffee Cake!

It’s a hit with everyone, and the perfect recipe to make during blueberry season, or anytime with frozen berries.

Whether you’re serving this gluten free blueberry coffee cake for a special get-together, or at home with your family, you’ll love how easily this healthier coffee cake recipe comes together.

The gluten-free flour mix is made with oat flour, brown rice, and coconut flour (no xanthan gum needed here!).

oat flour, brown rice flour, coconut flour, rolled oats, natural cane sugar, baking powder, sea salt, eggs, unsweetened almond milk, unsweetened applesauce, avocado oil, vanilla extract, blueberries (fresh or frozen), unsalted butter

ingredients

      Preheat the oven to 350 degrees and coat a 9-inch cake pan (or springform pan) lightly with oil. Cover the bottom with parchment paper.

1

       In a large bowl add 1 cup of oat flour, brown rice flour, coconut flour, ⅔ cup of natural cane sugar, baking powder, and sea salt. Mix the dry ingredients together.

2

        In a small bowl, whisk together the eggs, almond milk, applesauce, oil, and 1 tbsp vanilla extract.

3

         Stir the wet ingredients into the dry, until your cake batter is combined. Do not over stir. It will look slightly lumpy. Fold in the blueberries and pour into the bottom of the pan.

4

         To make the streusel topping combine butter, vanilla extract, oat flour, rolled oats, and natural cane sugar in a bowl and mix. Distribute evenly on top of the batter.

5

         Bake for 25-30 minutes. Test with a toothpick for doneness. The edge should be light golden brown and the cake will spring back when you press on it lightly.

6

You can use fresh blueberries if you have them, or frozen blueberries if fresh isn’t an option. Don’t have blueberries? No worries! Use whatever fresh or frozen berries you have on hand!

Get the full Gluten Free Blueberry Coffee Cake recipe, along with all the substitutions and tips on www.fitmamarealfood.com Connect on Instagram @fitmamarealfood