This not-too-sweet gluten-free blueberry hazelnut coffee cake is an ode to Portland, Oregon, where hazelnuts, blueberries and weekend brunches reign supreme. With this cake, you can celebrate and savor all three, anytime, anywhere.
I’ve been using the Bob’s Red Mill Everyday Gluten Free cookbook by Camilla Saulsbury to find great new recipes to try.
What you will need
- Filling
- 2 ⁄3 cup chopped toasted hazelnuts
- 1 ⁄4 cup packed dark brown sugar
- 1 1 ⁄2 tsp ground cinnamon
- Cake
- 1 1 ⁄2 cups amaranth flour
- 1 ⁄2 cup potato starch
- 1 tsp GF baking powder
- 1 tsp baking soda
- 3 ⁄4 tsp fine sea salt
- 2 ⁄3 cup fine crystal cane sugar
- 2 large eggs
- 1 ⁄2 cup unsalted butter melted
- 2 tsp GF vanilla extract
- 1 1 ⁄3 cups buttermilk
- 1 1 ⁄2 cups blueberries
Instructions
- Preheat oven to 350°F
- -inch square metal baking pan, sprayed with nonstick cooking spray
- Filling: In a small bowl, combine hazelnuts, brown sugar and cinnamon.
- Cake: In a large bowl, whisk together amaranth flour, potato starch, baking powder, baking soda and salt.
- In a medium bowl, whisk together sugar, eggs, butter and vanilla until well blended. Whisk in buttermilk until blended.
- Add the egg mixture to the flour mixture and stir until just blended. Gently fold in blueberries.
- Spread half the batter evenly in prepared pan and sprinkle with filling. Dollop the remaining batter on top of the filling (it need not cover the filling completely).
- Bake in preheated oven for 28 to 33 minutes or until a toothpick inserted in the center comes out clean.
- Let cool completely in pan on a wire rack.
Notes
Other berries, such as raspberries, blackberries or cranberries, can be used in place of the blueberries. If using cranberries, increase the amount of cane sugar to 3⁄4 cup.
Other nuts or seeds, such as pecans, almonds or green pumpkin seeds (pepitas), can be substituted for the hazelnuts.
To make this cake dairy-free, use non-dairy buttermilk in place of the buttermilk and vegetable oil in place of the butter.
Store the cooled coffee cake tightly covered or in an airtight container in the refrigerator for up to 3 days. Courtesy of Bob’s Red Mill Everyday Gluten-Free Cookbook by Camilla V Saulsbury, 2015 © www.robertrose.ca Reprinted with publisher permission.
Other nuts or seeds, such as pecans, almonds or green pumpkin seeds (pepitas), can be substituted for the hazelnuts.
To make this cake dairy-free, use non-dairy buttermilk in place of the buttermilk and vegetable oil in place of the butter.
Store the cooled coffee cake tightly covered or in an airtight container in the refrigerator for up to 3 days. Courtesy of Bob’s Red Mill Everyday Gluten-Free Cookbook by Camilla V Saulsbury, 2015 © www.robertrose.ca Reprinted with publisher permission.
That looks great! We will have to make these.