Did you know that the unofficial state fruit of Montana is the huckleberry? To be honest, I’ve only heard of Huckleberry Finn- I had no idea it was actually a berry! I didn’t travel to Montana for these berries, but my husband’s boss did and brought back a bag of berries that were freshly-picked.
When I started researching huckleberries, I learned that they’re very similar to blueberries. The huckleberries I received were a bit smaller than a blueberry, and a little more tart. Since my husband was bringing this to work in the morning, I wanted to bake something that would pair well with coffee and could double as breakfast. This was also the perfect excuse to fulfill my coffee cake cravings. This gluten-free coffee cake did not disappoint! It’s sweet, moist, tender, and has the perfect crunch on top from the crumble. If you’re like me and nowhere near Montana, then you can substitute blueberries and it’ll taste just as amazing. Drop a note in the comments- I’d love to hear your favorite berry!
Gluten-Free Huckleberry Coffee Cake
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Loading...This gluten-free coffee cake is tender, full of juicy berries, and has a tasty crumble on top. This might become your new brunch staple!
Ingredients
- 4 tbsp butter, room temperature
- 1/2 cup (96g) coconut sugar
- 1 egg
- 1 tsp pure vanilla extract
- 1/4 cup (57g) plain Greek yogurt, room temperature
- 2 tbsp (30ml) milk, room temperature
- 1 cup (112g) blanched almond flour
- 1/4 cup (30g) tapioca flour
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup huckleberries (or blueberries)
- Crumble topping:
- 1/4 cup (20g) oats
- 2 tbsp (14g) walnuts
- 1/2 tsp cinnamon
- 2 tbsp (24g) coconut sugar
- 1 tbsp butter, cold and cut into cubes
Instructions
Preheat the oven to 325 degrees Fahrenheit (162 degrees Celsius) and line the bottom of a loaf pan with parchment paper. Spray the parchment paper and sides of the pan with nonstick cooking spray.
In the bowl of a stand mixer with the paddle attachment (or with a hand mixer), beat the butter and coconut sugar until smooth and fluffy, about 2 minutes.
Add in the egg, vanilla, Greek yogurt, and milk. Beat until smooth.
In a separate bowl, stir the almond flour, tapioca flour, baking powder, and salt.
Add the dry ingredients into the wet and stir until just combined. Fold in the berries.
Spread the batter into the prepared pan and set aside.
In a small blender, pulse the oats, walnuts, cinnamon, and coconut sugar until it’s coarsely chopped. Add the butter to the blender and pulse a few more times.
Pour the crumble mixture on top of the cake batter. Place in the oven for about 45 minutes, or until a toothpick inserted comes out clean.
Let the coffee cake cool on a wire rack for 15 minutes, and then remove the cake from the pan and cool completely on a wire rack.
Cut and enjoy!
Nutrition
-
220 Calories
-
23.4g Carbohydrates
-
13g Fat
-
4.9g Protein
-
4.3g Saturated fat
-
16g Sugar
Notes
To make this grain-free, only use walnuts in the crumble topping.
Nutrition is based on using unsweetened coconut milk and includes the crumble topping.
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