Blueberry Coffee Cake (gluten-free, vegan, whole wheat, all-purpose flour options)

INGREDIENTS

3/4 cup

gluten-free 1-to-1 baking flour1 or 3/4 cup (94 grams) all-purpose flour or white whole wheat flour

1/4 cup

brown sugar

1/8 tsp

salt

1/4 cup

refined2 coconut oil, chilled for a bit or at least firm (just shouldn't be liquid)

1 1/2 cups

gluten-free 1-to-1 baking flour1 or 1 1/2 cups (188 grams) all-purpose flour or white whole wheat flour

1/2 cup

blanched almond flour

1 tsp

baking powder

1/2 tsp

baking soda

1/2 tsp

salt

3 1/2 tbsp

refined coconut oil, room temperature or slightly chilled so that it's like room temperature butter

1 cup

granulated sugar or raw sugar

1 1/2 tsp

vanilla extract

1 tsp

water

1/2 tsp

almond extract

egg made with egg replacer4 or 1 chia egg5 (you could use a regular large egg for a non-vegan version)

1 cup

Silk Unsweetened Vanilla Almond Milk

1 3/4 cups

rinsed and patted dry fresh blueberries