You see that sexy ass Blueberry Almond Coffee Cake? Not only is it gluten-free, but it left my kitchen smelling absolutely divine this week. I baked it for a few clients along with some of my other treats. If you live in the Los Angeles/Long Beach area, you can now place your order with me directly by following my Instagram page @bbakes4u <-- Check it out!
Now, here's the scoop..
For the batter, you'll need:
1/2 cup sour cream
1 stick of softened butter
4 tbsp of raw honey
2 1/4 cup almond flour
2 1/2 top baking powder
1 tsp vanilla extract
1/4 cup to 1/2 cup almond milk (eyeball it so texture isn't too runny; it should be nice & smooth)
For the crust topping, you'll need:
2 tsp cinnamon
2 tbsp cold butter pieces
1/3 cup brown sugar (or maple syrup)
2 tbsp oat flour (or flour of choice)
1 cup of blueberries
Mix these ingredients with your fork until thick (or crumbly if using cold butter).
Adjust measurements as desired.
Once you pour the batter into your pan - I used a 9 inch spring - smoothen it out, top it with blueberries and cover it with your cinnamon sugar mixture.
Bake at 375 degrees for 45min - 1 hour. Keep an eye on it as it becomes golden brown and develops the shiny crust. You'll know it's ready when a toothpick comes out clean.
Of course, feel free to tweak this recipe or any others to your liking.
It's perfect for anyone looking for a gluten-free, low sugar option to fit their health needs.
It's so moist, crumbly and goes perfectly well with a cup of coffee or latte.
Voila! I hope you try it and enjoy.