Gluten Free Almond Blueberry Coffee Cake

Prepare the Pan:

• Preheat your oven to 375°F (190°C).
• Spray a 9-inch springform pan with nonstick spray and set aside.

Prepare the Wet Ingredients:

• In a large bowl, whisk together the egg, whole milk, vanilla yogurt, and canola oil. Set aside.

Prepare the Dry Ingredients:

• In a separate medium bowl, whisk together 2 cups of the flour, granulated sugar, baking powder, xanthan gum, and fine sea salt.

Combine Wet and Dry Ingredients:

• Add the dry ingredients to the wet ingredients and mix until just moistened. Be careful not to overmix.

Add the Blueberries:

• In a small bowl, toss 1 cup of blueberries with the remaining 1 tablespoon of flour.
• Gently fold the blueberries into the batter until evenly dispersed. It’s okay if they bleed a little.

Assemble the Cake:

• Pour the batter into the prepared pan and smooth it out with a spatula. Top with the remaining blueberries.

Prepare the Topping:

• In a small bowl, toss the turbinado sugar and almonds together.
• Sprinkle the almond-sugar mixture evenly over the top of the cake.

Bake the Cake:

• Transfer the cake to the oven and bake for 30-35 minutes, or until a toothpick inserted into the center comes out with just a few crumbs.

Cool and Serve:

• Remove from the oven and let the cake cool in the pan for 15 minutes.
• Release the sides of the pan and transfer the cake to a wire rack to cool completely.

Storage:

• Enjoy immediately or cover with plastic wrap. The cake is best eaten within 2 days.