Can I use fresh or frozen blueberries?

Both work. Use fresh blueberries as-is, or toss frozen blueberries in a tablespoon of cornstarch before folding in to prevent excess moisture bleeding into the cake.

Why use a blend of flours instead of one gluten-free flour?

The combination of almond flour, tapioca starch, oat flour, and cornstarch mimics wheat flour's structure and texture better than a single flour, creating a more tender, less gritty crumb.

How do I know when the coffee cake is done?

Bake until a toothpick inserted into the cake (not a blueberry) comes out clean or with a few moist crumbs. The center should feel set when lightly pressed.

Can I make this cake ahead?

Yes. Bake and cool completely, then wrap tightly and store at room temperature for 2 days or refrigerate for up to 5 days. Reheat gently at 275°F for 10 minutes.

What can I substitute for almond flour?

Use an equal amount of ground pecans or walnuts for the cake; for the topping, try the same weight of chopped pecans or hazelnuts.

Gluten-Free Almond Blueberry Coffee Cake

Name: Gluten-Free Almond Blueberry Coffee Cake
Prep time: 25 min
Cook time: 2 h 5 min
Total time: 2 h 30 min
Yield: 7 servings
Cuisine: American
Ingredients: ⅓ cup packed light brown sugar (for topping); ½ cup almond flour (for topping); ¼ tsp kosher salt, or ⅛ tsp table salt (for topping); 3 tbsp unsalted butter, melted (for topping); 2 tbsp gluten-free old-fashioned oats; 2 tbsp sliced or slivered almonds; ½ cup almond flour (for cake); ½ cup tapioca starch; ¼ cup gluten-free oat flour; ¼ cup corn starch; 2 tsp baking powder; 1 tsp kosher salt, or ½ tsp table salt (for cake); ¾ cup packed light brown sugar (for cake); 5 tbsp unsalted butter, softened (about 65°F); 2 large eggs; ½ tsp almond extract; ⅓ cup milk, any percentage; 1 ½ cups frozen or fresh blueberries (if frozen, do not allow to thaw)

CookOSBeta

Gluten-Free Almond Blueberry Coffee Cake | CookOS

Ingredients

⅓ cup packed light brown sugar (for topping)
½ cup almond flour (for topping)
¼ tsp kosher salt, or ⅛ tsp table salt (for topping)
3 tbsp unsalted butter, melted (for topping)
2 tbsp gluten-free old-fashioned oats
2 tbsp sliced or slivered almonds
½ cup almond flour (for cake)
½ cup tapioca starch
¼ cup gluten-free oat flour
¼ cup corn starch
2 tsp baking powder
1 tsp kosher salt, or ½ tsp table salt (for cake)
¾ cup packed light brown sugar (for cake)
5 tbsp unsalted butter, softened (about 65°F)
2 large eggs
½ tsp almond extract
⅓ cup milk, any percentage
1 ½ cups frozen or fresh blueberries (if frozen, do not allow to thaw)

18 Ingredients

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Instructions

1
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.
2
For the cake: Whisk together almond flour, tapioca starch, oat flour, corn starch, baking powder and salt in a medium bowl.
3
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.
4
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.
5
Spray Suvie pan with cooking spray and line with parchment, trimming the parchment as close to the pan as possible.
6
Pour batter into the prepared pan, smoothing the top. Break up the topping and sprinkle it over the batter.
7
Insert pan into your Suvie, input settings, and cook now or schedule. Bottom Zone: Slow Cook High for 2 hours
8
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).
9
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.