Blueberry Hazelnut Coffee Cake

Blueberry Hazelnut Coffee Cake
Contributor
Blueberry Hazelnut Coffee Cake
Colin Erricson

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

12
Servings
367
Calories Per Serving
Deliver Ingredients

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

Total Fat
13g
19%
Sugar
12g
13%
Saturated Fat
2g
8%
Cholesterol
6mg
2%
Carbohydrate, by difference
55g
42%
Protein
7g
15%
Vitamin A, RAE
1µg
0%
Vitamin K (phylloquinone)
3µg
3%
Calcium, Ca
61mg
6%
Choline, total
4mg
1%
Fiber, total dietary
4g
16%
Folate, total
42µg
11%
Iron, Fe
2mg
11%
Magnesium, Mg
24mg
8%
Niacin
2mg
14%
Phosphorus, P
202mg
29%
Selenium, Se
7µg
13%
Sodium, Na
747mg
50%
Water
51g
2%
Zinc, Zn
1mg
13%

Blueberry Shopping Tip

Buying fruits in season when they are at the peak of their freshness make for great tasting food and can save you money.

Blueberry Cooking Tip

Don’t throw out your overripe fruit – instead blend into a smoothie or salad dressing, add to muffin batter, bake into a cobbler, or boil down with sugar and a little lemon juice to make jam.