Gluten-Free Blueberry Lemon Coffee Cake

Ingredients

• 3 tablespoons butter, (chilled and sliced or cubed)
• 1/3 cup almond flour
• 2 tablespoons coconut sugar (or brown sugar)
• 2 teaspoons ground cinnamon
• 1 1/2 cups almond flour, (finely ground)
• 1 cup gluten-free flour blend with xanthan gum
• 1 teaspoon gluten-free baking powder
• 2 tablespoons lemon zest, (from one large lemon)
• 1/2 teaspoon sea salt or Kosher salt
• 4 large eggs, (at room temperature)
• 1/2 cup Monkfruit sweetener (or granulated sugar)
• 3/4 teaspoon pure almond extract
• 1/2 cup olive oil, (extra virgin)
• 1 1/2 cups fresh or frozen blueberries

Instructions

1. 1

   Preheat the oven to 350°F. Line an 8-inch square baking pan both ways with strips of parchment paper.

2. 2

   Combine the streusel ingredients in a small bowl, using your fingers to work the butter into the sugar and almond flour.

3. 3

   In a medium bowl, whisk the dry ingredients together: the almond flour, gluten-free flour blend, baking powder, lemon zest and salt.

4. 4

   Toss the blueberries with the dry ingredients until coated with flour.

5. 5

   In a blender or food processor, blend the eggs, sweetener, almond extract and olive oil.

6. 6

   Add the wet ingredients to the dry ingredients, stirring just until blended.

7. 7

   Transfer the batter to a prepared pan and sprinkle with the streusel topping.

8. 8

   Bake at 350°F. for 34- 38 minutes or until a toothpick inserted in the center comes out clean.