Gluten-Free Almond Blueberry Coffee Cake

For the topping: In a small bowl, stir together light brown sugar, ½ cup almond flour, salt, oats, almonds, and melted butter until clumps form. Set aside.

For the cake: Whisk together almond flour, tapioca starch, oat flour, corn starch, baking powder and salt in a medium bowl.

With an electric stand mixer or hand mixer beat the butter and sugar together on medium-high until fluffy, about 3 minutes. Add the eggs one at a time until incorporated, followed by the almond extract. Reduce speed to low, add half the flour, and mix until incorporated. Then add half the milk and mix until incorporated, scraping down the sides of the bowl as needed. Repeat with the remaining flour and milk.

If using frozen blueberries, toss them with 1 tsp almond flour in a small bowl until coated. Stir blueberries into the batter by hand with a rubber spatula.

Spray Suvie pan with cooking spray and line with parchment, trimming the parchment as close to the pan as possible.

Pour batter into the prepared pan, smoothing the top. Break up the topping and sprinkle it over the batter.

Insert pan into your Suvie, input settings, and cook now or schedule. Bottom Zone: Slow Cook High for 2 hours

After the cook, broil the coffee cake for 5 minutes, until the top is golden brown and crisp (this step goes quickly, so watch it closely to avoid burning).

Remove the coffee cake from your Suvie and cool in the pan for 15 minutes. Run a knife around the edges of the pan before removing the coffee cake and cutting into pieces.