Gluten-Free Blueberry Lemon Coffee Cake

This Gluten-Free Blueberry Lemon Coffee Cake is made with almond flour and a gluten-free flour blend. Topped with buttery cinnamon streusel, it's like a blueberry buckle, bursting with blueberries and gently flavoured with lemon.

Course Baked Goods, Dessert

Cuisine American

Diet Gluten Free

Prep Time 20

Cook Time 35

Total Time 55

Servings small squares or 9 large squares

Calories 184kcal

Author Elaine

Equipment

mixing bowls
spatula
8-inch square baking dish

Ingredients

Streusel Topping

3 tablespoons butter, chilled and sliced or cubed
⅓ cup almond flour
2 tablespoons coconut sugar or brown sugar
2 teaspoons ground cinnamon

Cake

1½ cups almond flour, finely ground
1 cup gluten-free flour blend with xanthan gum
1 teaspoon gluten-free baking powder
2 tablespoons lemon zest, from one large lemon
½ teaspoon sea salt or Kosher salt
4 large eggs, at room temperature
½ cup Monkfruit sweetener or granulated sugar
¾ teaspoon pure almond extract
½ cup olive oil, extra virgin
1 ½ cups fresh or frozen blueberries

Instructions

Preheat the oven to 350°F. Line an 8-inch square baking pan both ways with strips of parchment paper.
Combine the streusel ingredients in a small bowl, using your fingers to work the butter into the sugar and almond flour.
In a medium bowl, whisk the dry ingredients together: the almond flour, gluten-free flour blend, baking powder, lemon zest and salt.
Toss the blueberries with the dry ingredients until coated with flour.
In a blender or food processor, blend the eggs, sweetener, almond extract and olive oil.
Add the wet ingredients to the dry ingredients, stirring just until blended.
Transfer the batter to a prepared pan and sprinkle with the streusel topping.
Bake at 350°F. for 34- 38 minutes or until a toothpick inserted in the center comes out clean.

Notes

Nutrition information was calculated based on 16 servings.

Nutrition