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Blueberry Hazelnut Coffee Cake

Blueberry Hazelnut Coffee Cake

This not-too-sweet 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. — Camilla Saulsbury, Bob’s Red Mill Everyday Gluten-Free Cookbook

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 ¾ 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.

Courtesy of Bob’s Red Mill Everyday Gluten-Free Cookbook by Camilla V Saulsbury, 2015 © www.robertrose.ca Reprinted with publisher permission. 

Ingredients

For the Filling:

  • 2/3 Cups chopped toasted hazelnuts
  • ¼ Cup packed dark brown sugar
  • 1 ½ Teaspoon ground cinnamon

For the cake:

  • Nonstick cooking spray
  • 1 ½ Cup amaranth flour
  • ½ Cup potato starch
  • 1 Teaspoon gluten free baking powder
  • 1 Teaspoon baking soda
  • ¾ Cup fine sea salt
  • 2/3 Cups fine crystal cane sugar
  • 2 large eggs
  • ½ Cup unsalted butter, melted
  • 2 Cups gluten-free vanilla extract
  • 1 1/3 Cup buttermilk
  • 1 ½ Cup blueberries

Directions

For the Filling:

In a small bowl, combine hazelnuts, brown sugar and cinnamon.

For the cake:

Preheat the oven to 350 degrees F. Grease a 9-inch square metal baking pan with nonstick cooking spray.

In a large bowl, whisk together the amaranth flour, potato starch, baking powder, baking soda, and salt.

In a medium bowl, whisk together the sugar, eggs, butter, and vanilla until well blended. Whisk in the buttermilk until blended.

Add the egg mixture to the flour mixture and stir until just blended. Gently fold in the blueberries.

Spread half the batter evenly in prepared pan and sprinkle with the filling. Dollop the remaining batter on top of the filling (it need not cover the filling completely).

Bake in the oven until a toothpick inserted in the center comes out clean, 28 to 33 minutes. Let cool completely in pan on a wire rack.

Nutritional Facts
Servings12
Calories Per Serving431
Total Fat16g25%
Sugar24gN/A
Saturated6g30%
Cholesterol52mg17%
Protein6g13%
Carbs47g16%
Vitamin A83µg9%
Vitamin B120.2µg2.5%
Vitamin B60.2mg11.2%
Vitamin C3mg6%
Vitamin D0.3µg0.1%
Vitamin E2mg8%
Vitamin K5µg7%
Calcium125mg12%
Fiber3g12%
Folate (food)34µgN/A
Folate equivalent (total)34µg8%
Iron3mg14%
Magnesium81mg20%
Monounsaturated7gN/A
Niacin (B3)0.6mg3%
Phosphorus239mg34%
Polyunsaturated2gN/A
Potassium294mg8%
Riboflavin (B2)0.2mg10.7%
Sodium356mg15%
Sugars, added16gN/A
Trans0.3gN/A
Zinc1mg8%