Ingredients
- 1 cup gluten-free all-purpose flour
- 1/2 cup almond flour
- 1/3 cup coconut flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon xanthum gum
- 2 eggs
- 1/3 cup canola oil
- 1 1/2 cups brown sugar, slightly packed
- 1/4 cup granulated sugar
- 2/3 cup milk
- 1 teaspoon vanilla
- 6 ounces blueberries
- Streusel crumble
- 6 tablespoons unsalted butter, melted
- 1/4 cup brown sugar, slightly packed
- 4 tablespoons granulated sugar
- 1/4 cup almond flour
- 1/3 cup Diamond of California® pecans, chopped
- 6 ounces blueberries
- 1/2 teaspoon cinnamon
- 1/4 teaspoon kosher salt
The Steps
- Heat oven to 350 degrees and line 9×9 pan with parchment and cover with gluten-free bake spray.
- Place all the streusel ingredients in a bowl and toss with toss and mix with a fork until mixture becomes crumbly. Transfer the mixture to the refrigerator to chill while making the coffee cake.
- Whisk to combine all flours, baking powder, salt and xanthum gum in a bowl; set aside.
- Place oil and egg in a stand mixer bowl fitted with a whisk attachment and beat until well combined. Add in both sugars and switch out whisk for the paddle attachment and beat until creamy. Add in the dry ingredients in three additions, alternating with milk and blend after each addition. Add in vanilla and beat until combined. Turn off mixer and fold in blueberries.
- Bake for 30 minutes or until cake is just set. Remove from oven. Remove chilled streusel from refrigerator and crumble over top of cake. Return cake to oven and bake for an additional 25- 30 minutes or until toothpick inserted in the center comes out with moist crumbs (not wet batter). Let cool for 20 minutes before cutting.
RECIPE CONTRIBUTED BY BAKERS ROYALE
