Gluten Free Almond Blueberry Coffee Cake

Preheat your oven to 375 degrees F and spray a 9" springform pan with a nonstick spray.

Set aside.In a large bowl, whisk together the egg, whole milk, vanilla yogurt and canola oil.

Set aside.In a separate medium bowl, whisk together 2 cups of the flour, granulated sugar, baking powder, xantham gum and fine sea salt.Add the dry ingredients to the wet and mix to combine until just moistened.

Do not overmix.In a small bowl, combine 1 cup of the blueberries with the remaining 1 tablespoon flour.

Fold the blueberries into the batter very gently until dispersed evenly.

It is OK if they bleed just a little bit.Pour the batter into the prepared pan and flatten and even out with a spatula.

Top with the remaining blueberries.In a small bowl toss the turbinado sugar and almonds together.

Sprinkle on top of the cake.

Transfer the cake to the oven ad bake for 30-35 minutes or until a toothpick comes out with just a few crumbs.

Remove from heat and let cool in the pan for 15 minutes.

Release the sides and transfer the cake to a wire rack to cool the rest of the way.Enjoy immediately or cover with plastic wrap and eat within 2 days.