Gluten Free Blueberry Coffee Cake

Sunday Night Dessert: Gluten Free Blueberry Coffee Cake

What You’ll Need: 

1 cup blueberries

1/4 cup apple juice

2 cups gluten free all purpose flour

1/2 teaspoon xanthem gum

1 teaspoon corn starch

1/2 brown sugar

1/4 cup butter

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 lemon

3/4 plain non fat yogurt

1 teaspoon vanilla

4 egg whites

6 ounces light cream cheese

1/2 cup sliced almonds

1. Over medium heat bring blueberries and apple juice to a boil. Reduce heat and allow to simmer for 2 minutes. Meanwhile, in a bowl combine cornstarch and 2 teaspoons water, add to blueberry mixture, allow it to thicken ( approx. 2 mins) let cool.

2. In a bowl , mix flour and 1/4 cup sugar. Add butter to flour mixture by cutting it in. Mix ( I find it easiest to use my hands) until mixture resembles coarse crumbs. Reserve 1/2 cup; pour remaining into a large bowl. Stir in baking powder, baking soda, salt, and lemon peel.

3. In a bowl, mix yogurt, vanilla, and 2 egg whites until blended; stir into flour-baking powder mixture until incorporated. Spread batter in a buttered 9-inch round cake pan with a removable rim.

4. In a bowl , beat with an electric mixer on high speed cream cheese, remaining 1/4 cup sugar, remaining 2 egg whites, and lemon juice until smooth. Spread over batter in pan, leaving a 1/2-inch border bare. Gently spread blueberry mixture over cream cheese mixture, leaving some visible. Stir almonds into reserved flour mixture ( the 1/2 cup you reserved in step 2) and sprinkle over cake, concentrating most around edge of batter.

5. Bake at 350 F for 35-40 minutes, until centre of the cake barley jiggles. Let cool for 15 minutes, then remove pan rim.