Preheat oven to 350 degrees. line the bottom of a 9-inch springform pan with parchment paper; lightly spray with nonstick cooking spray; set aside.
You'll never believe this coffee cake is gluten-free! Made with Good Graces gluten-free products, sold exclusively at your local Hy-Vee.
Servings and Ingredients
|3 ½ c. Good Graces gluten-free almond flour|
|1 tbsp. xanthan gum|
|1 tbsp. Hy-Vee baking powder|
|1 ¼ c. Hy-Vee granulated sugar|
|½ c. Hy-Vee unsalted butter, softened|
|3 Hy-Vee large eggs, lightly beaten|
|2 tbsp. lemon zest, plus additional for garnish|
|¼ c. Hy-Vee 2% reduced-fat milk|
|1 ½ c. Hy-Vee frozen unsweetened blueberries|
|1 ½ c. Good Graces gluten-free vanilla almond granola|
|Fresh blueberries, for garnish|
Things To Grab
- 9-inch springform pan
- Parchment paper
- Hy-Vee nonstick cooking spray
- Medium bowl
- Large bowl
- Electric mixer
- Wooden toothpick
- Wire cooling rack
Whisk together almond flour, xanthan gum, and baking powder in a medium bowl; set asid.e
Beat sugar and butter in a large mixing bowl with an electric mixer on medium 5 minuges. Beat in eggs, one at a time. Beat in 2 tablespoons lemon zest until well combined. Alternately beat in flour mixture and milk until well combined. Fold in frozen blueberries.
Spread batter in prepared pan; top with granola. Bake 55 to 60 minutes or until toothpick inserted near center comes out clean and cake is lightly browned. Cool in pan on a wire rack. remove side of pan; place cake on serving platter. Garnish with additional lemon zest and fresh blueberries, if desired.
Amounts Per Serving
- Total Fat: 33g
- Cholesterol: 80mg
- Sodium: 230mg
- Total Carbohydrates: 45g
- Protein: 12g
Hy-Vee Monthly Ad, April 2022