*This post is sponsored by Bob’s Red Mill. As always, all opinions are my own.
Spring is almost here! Which is kind of hard to believe as it’s currently in the teens outside as I write this post. But it’s coming!
And do you know what’s the following week? Easter! Have you thought about your menu yet? It’s less than a month away.
Usually I forget until a couple weeks before, but this year I already know one recipe that will be making an appearance, gluten free blueberry lemon coffee cake!
When I think of Easter foods, I think of fresh berries. Probably because I’m ready for some fresh fruit after a long winter! And lemon. Lemon desserts and cakes. So I combined the two for this spring-y blueberry lemon coffee cake.
And thanks to some help from Bob’s Red Mill gluten free 1-to-1 baking flour and almond meal/flour, this coffee cake can be enjoyed by your friends and family who are gluten-free!
You don’t need any specialty ingredients or custom recipes in order to use this gluten free baking flour, it’s perfectly formulated to give your baked goods a terrific taste and texture.
The flour contains a combination of finely ground brown rice flour, sweet white rice flour, whole grain sorghum flour, potato starch, and tapioca flour with just a bit of xanthan gum to make sure your muffins are springy and your cookies are chewy!
I also used a bit of almond meal both in the cake and in the oat topping.
Bob’s Red Mill almond meal is ground from whole, blanched sweet almonds and not only add a boost of protein to your recipes, but it’s also low in carbohydrates and inherently gluten free.
I love the extra bit of nuttiness that the almond meal provides in the topping. It pairs perfectly with the heartiness of the rolled oats. And makes me wish that I had doubled the topping!
The sweet, crunchy topping sits atop a tender, lemon cake that is bursting with fresh blueberries and lemon zest.
I had my husband taste it as soon as he got home, and he never would have guessed that it was gluten free. He also asked how much was left so he could take some to work the next day.
This coffee cake is a keeper and just what your Easter brunch menu needs!
For the Cake
- 1 1/2 C Bob's Red Mill gluten free 1-to1 baking flour
- 1/2 C Bob's Red Mill almond flour
- 1 tsp baking powder
- 1 tsp salt
- 1/2 tsp baking soda
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/2 C unsalted butter, room temperature
- 3/4 C sugar
- 2 eggs, room temperature
- 1 1/2 C milk
- 2 tbsp fresh lemon juice
- 1 1/2 tsp vanilla extract
- 1 tbsp fresh lemon zest
- 1 C fresh blueberries
For the Topping
- 1/2 C gluten-free rolled oats
- 1/4 C almond meal
- 3 tbsp brown sugar
- 1 tsp cinnamon
- 1/8 tsp salt
- 3 tbsp unsalted butter, cold
Preheat oven to 350. Spray an 8x8 or 9x9 inch baking dish with non-stick cooking spray.
In a large bowl, whisk together flour, almond meal, baking powder, salt, baking soda, cinnamon, and nutmeg. Set aside.
In the bowl of a stand mixer (or with an electric mixer), cream together butter and sugar. Beat in eggs until creamy. Carefully beat in milk, lemon juice, and vanilla extract until combined.
Add dry ingredients to wet ingredients and stir until combined. Do not over stir. Gently stir in lemon zest and blueberries. (If you toss the blueberries with a bit of flour before adding them to the batter, this will help prevent them from all sinking to the bottom.)
Pour batter into prepared baking dish.
Stir together oats, almond meal, brown sugar, cinnamon and salt. Cut in butter until mixture resembles coarse crumbs. Sprinkle over the top of batter.
Bake for 35-45 minutes, or until toothpick inserted in the center comes out clean.
Remove to a wire rack to cool for 15-20 minutes before serving.
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I was selected for this opportunity as a member of Clever Girls and the content and opinions expressed here are all my own.