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Gluten Free Blueberry Coffee Cake

Coffee cake is a tasty afternoon snack. Perfect when visiting with a friend or as part of an afternoon snack. Not too sweet, this recipe is also a wonderful addition to a Sunday brunch board. For a refreshing twist add lemon zest instead of cinnamon for the topping.
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Equipment

  • Preheat oven to 350 F
grease and flour a 9 x 9 baking pan

Ingredients
  

  • 1 cup buckwheat flour


  • 1 cup gluten-free oat flour (if needed you can blend old fashioned oats in the blender to make a flour from them)


  • 1 cup evaporated cane juice crystals

  • 
1 teaspoon baking powder


  • 1/2 teaspoon sea salt


  • 1/4 teaspoon baking soda


  • 1 cup blueberries


  • 4 tablespoons butter, cold


  • 1/2 cup Greek yogurt

  • 
1/2 cup unsweetened almond milk

  • 
1 large egg


  • 1 teaspoon pure vanilla extract
  • topping:

    1/2 cup gluten free rolled oats

    1 teaspoon cinnamon

    1/2 cup evaporated cane juice crystals

    1/4 cup chopped walnuts

    1 teaspoon pure vanilla extract

Instructions
 

  • Mix together all of the dried ingredients

  • Shred butter into flour mixture using the large side of a box grater

  • Mix butter into the flour mixture with your hands until the mixture resembles coarse crumbs

  • Add blueberries and toss well to coat
  • 
In a separate bowl mix together yogurt, almond milk, egg, and extract, blend well

  • Pour liquid ingredients into dry ingredients and quickly blend together, do not over mix the batter
  • 
In a separate bowl mix together topping ingredients

  • Spread topping evenly on the coffee cake
  • 
Bake for 25-30 minutes until the top of the coffee cake springs back lightly when tapped

  • Remove from oven and cool
  • 
Serve warm or room temperature