Friends inspire me.
Friends like Kelly from Evil Shenanigans really inspire me.
After all, her desserts are so beautiful and scrumptious.
Ok, so I know Kelly writes fluently in gluten-full land, but conversion isn’t hard.
When we attended CampBlogAway in May, I was fortunate to sit at Kelly’s table as she served her version of Blueberry Cofffee Cake.
Mind you, this is at a camp where the food never seems to stop coming.
Terrific meals that leave us fully satisfied while learning so much about the back of house details of blogging and brands.
But when Kelly pulled out this coffee cake, you would have thought that no one had eaten for days.
Maybe it was the crunchy sweet Almond topping that drew in the bloggers.
Perhaps it was the juicy blueberries tumbling out of the center onto the napkins and plates proffered.
Most likely it was the moans of appreciation when the first person bit into the buttery cake.
The feeding frenzy that ensued made me just a bit jealous. I watched as everyone enjoyed a piece and begged Kelly for her recipe. She made enough to share with everyone.
I begged for the recipe for conversion purposes.
When she asked if I wouldn’t mind sharing my gluten-free version with the world, I was happy to oblige. Lucky Leaf generously supplied the pie filling for this Almond Blueberry Coffee Cake gluten free.
Love how simple the ingredient list is for this pie filling, Blueberries, sugar, water, Modified CornStarch, citric acid. It is pie filling for people who want just the fruit, not crazy chemicals.
Conversion was incredibly simple.
I altered the recipe to make a 9 inch square cake. halving all the ingredients to fit. My family of 4 just couldn’t finish a larger one with ease.
And I took out the oil that was used, replacing it with more butter. Our gluten-free flours just don’t hold oil in place the way that gluten does.
One of the qualities I wanted to replicate was the blueberries in the center of the cake, but alas mine fell to the bottom a bit. Take care to smooth the toasted almond slices atop the batter, and be gently adding the blueberry filling.
Not a soul cared.
- For Topping.
- 2 tablespoons white flour mix
- 2 tablespoons whole grain flour mix
- ¼ cup organic cane sugar
- 2 tablespoons chilled butter- cut into tiny cubes
- 3 tablespoons sliced almonds Or Slivered almonds
- ¼ teaspoon cinnamon
- For Cake
- 5 tablespoons butter
- ⅓ cup brown sugar
- ⅓ cup organic cane sugar
- ½ cup white flour mix
- ½ cup whole grain flour mix
- 1 packed teaspoon pixie dust
- ½ teaspoon baking powder
- pinch baking soda
- ¼ teaspoon cinnamon
- ⅛ teaspoon salt
- 1 egg
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 1 can Lucky Leaf Blueberry pie filling
- ¼ cup almond slices-toasted
- Grease a 9×9 pan
- preheat oven to 350 degrees(180 C or gas mark 4)
- Combine all ingredients for the topping, set aside.
- Beat together in a mixing bowl the butter and sugars till light and fluffy.
- Add the flours, pixie dust, baking powder, baking soda, cinnamon and salt.
- Combine well.
- Add the egg, vanilla and buttermillk.
- Beat for one minute.
- Place half the batter in the pan.
- Sprinkle with the toasted almonds, smoothing them over the batter.
- Layer the pie filling atop the toasted almonds. This will allow the filling to stay in the centerish of the cake.
- Cover with the remaining batter.
- Sprinkle the cake with the topping mixture.
- Place in preheated oven for 40-50 minutes till a toothpick comes out clean, the top is well browned and the cake is pulling away from the sides of the pan.
- Allow to cool completely before serving for the prettiest presentation, otherwise your cake will look like my picture.