Blueberry Hazelnut Coffee Cake

4 from 1 ratings

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

Servings

servings

Ingredients

2/3 cup chopped toasted hazelnuts
¼ cup packed dark brown sugar
1 ½ teaspoon ground cinnamon
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 cup fine crystal cane sugar
2 large eggs
½ cup unsalted butter, melted
2 cup gluten-free vanilla extract
1 1/3 cup buttermilk
1 ½ cup blueberries

Directions

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