The tangy-sweet combination of blueberries and yogurt is incorporated into this scrumptious coffee cake, perfect for the break room at work or a laid-back Sunday brunch.
4.6 ounces brown rice flour (about 1 cup)
2.6 ounces white rice flour (about 1/2 cup)
1.8 ounces almond meal flour (about 1/2 cup)
1.3 ounces potato starch (about 1/4 cup)
2 teaspoons baking powder
1 teaspoon xanthan gum
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
3/8 teaspoon salt
3/4 cup granulated sugar
1/2 cup unsalted butter, softened
3 large eggs
1 cup vanilla fat-free Greek yogurt
1 teaspoon vanilla extract
1 cup low-fat buttermilk
1 1/2 cups fresh blueberries
1/2 cup powdered sugar
2 1/2 tablespoons maple syrup
How to Make It
Preheat oven to 350°.
Weigh or lightly spoon flours and starches into dry measuring cups; level with a knife. Combine flours, starches, baking powder, and next 4 ingredients (through salt) in a medium bowl; stir with a whisk.
Place granulated sugar and butter in a large bowl; beat with a mixer at medium speed until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in yogurt and vanilla. Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture. Fold in blueberries.
Spoon batter into a 10-inch tube pan coated with cooking spray. Bake at 350° for 55 minutes or until a wooden pick inserted in center comes out clean. Cool 30 minutes in pan. Loosen cake from sides of pan using a narrow metal spatula; turn out onto a wire rack. Cool completely on wire rack.
Combine powdered sugar and maple syrup in a small bowl; stir with a whisk. Drizzle over cake.
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