This blueberry coffee cake is loaded with blueberries, has just the perfect amount of sweetness, and is gluten-free but you'd never know it! A piece of this delicious cake will go perfectly with a hot cup of tea of coffee in the middle of the afternoon. Add a scoop of vanilla ice cream or fresh whipped cream for an extra bit of decadence!
In a small bowl, combine the brown sugar, almond flour, and cinnamon for the streusel. Mix and set aside.
Dry Ingredients:
In a bowl, combine the almond flour, tapioca starch, coconut flour, baking powder, baking soda, and salt. Whisk together and set aside.
Making the Cake Batter:
In a mixing bowl, combine the room temperature unsalted butter and brown sugar and cream together using a mixer or whisk.
Beat in the egg and vanilla extra into the butter-sugar mixture.
Add the dry ingredients to the wet and mix. The batter will be thick.
Add the Greek yogurt and mix into the batter. Add half the blueberries and stir into the batter with a spatula.
Layering in the Baking Dish:
Line your baking dish with parchment paper.
Spread half the cake batter in the bottom of the dish.
Sprinkle the remaining blueberries over the batter.
Sprinkle half the streusel topping over the the blueberries and batter.
Top with the remaining cake batter, spreading it out evenly and to the edges of the dish. Sprinkle the remaining streusel topping over the batter.
Bake for 40 minutes or until a toothpick inserted in the middle comes out clean.
Let the coffee cake cool in the pan for 10 minutes, then use the parchment paper to transfer the cake to a wire rack to cool completely before cutting.
Notes
For more accurate results, use the weight measurements as indicated in the recipe, especially for the almond flour and tapioca starch for the cake batter. However, for the other ingredients, here are approximate volume measurements:
10 grams coconut flour = 2 tablespoons
20 grams brown sugar = 2 tablespoons, packed
5 grams almond flour = 1 tablespoon
2 grams baking powder/baking soda = ½ teaspoon
52 grams butter = ¼ cup
45 grams brown sugar = ¼ cup, packed
120 grams Greek yogurt = ½ cup
If you want to double the recipe for more servings, use an 8x8" baking dish/pan.
You can use frozen blueberries in place of fresh blueberries.
Cornstarch can be used in place of tapioca starch.