Blueberry Hazelnut Coffee Cake

Every now and then it is nice to have a baked good to bring over to a friend’s house or just make the kitchen smell good! I found this recipe on and then added my own twist to it. I had hazelnuts that I had purchased from a local farm a few weeks back, and I felt like the coffee cake needed some berries. It actually turned out great!

Shopping Cart:

  • ¼ cup olive
  • 1 beaten egg
  • ½ cup milk or almond milk
  • 1 ½ cup gluten-free flour
  • 1 ½ teaspoon xanthan gum
  • ¾ cup sugar
  • 2 teaspoon baking powder
  • dash of salt

Crumbly Topping:

  • ½ cup gluten-free brown sugar
  • 2 tablespoons gluten-free flour
  • 2 teaspoon ground cinnamon
  • 2 tablespoon melted butter
  • ¾ cup nuts (I used hazelnuts and a few walnuts)
  • blueberries

Combine salad oil, egg, and milk. Sift dry ingredients and add wet ingredients, mixing will. Pour into a greased muffin tin or a 9 x 9 x 2 pan. Add a layer of blueberries on top of the batter. Then sprinkle the crumbly topping on top. Bake at 375 for about 25 minutes if it is in the 9 x 9 or only 15 min. if it is in the muffin pan. Enjoy with your morning coffee…


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Filed under Breakfast Menu: Desayuno, Dessert Menu: Postre

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