⅔ cup (150 grams) unsalted butter, melted and cooled slightly
¼ cup (60 grams) whole milk, room temperature
3 large eggs (150 grams), room temperature
2 teaspoons (6 grams) tightly packed lemon zest
1 tablespoon (15 grams) fresh lemon juice
1½ teaspoons (6 grams) vanilla extract
1½ cups (225 grams) fresh berries*
Oat Streusel (recipe follows)
Whipped Sour Cream (recipe follows)
Instructions
Preheat oven to 325°F (170°C). Spray a 9-inch springform pan with cooking spray. Line bottom of pan with parchment paper.
In a large bowl, whisk together baking flour, sugar, almond flour, baking powder, salt, and baking soda.
In a medium bowl, whisk together sour cream, melted butter, milk, eggs, lemon zest and juice, and vanilla. Add sour cream mixture to flour mixture, folding just until combined. Fold in 1 cup (150 grams) berries. Pour into prepared pan. Sprinkle with remaining ½ cup (75 grams) berries; sprinkle with Oat Streusel.
Bake until a wooden pick inserted in center comes out with a few moist crumbs, 1 hour to 1 hour and 10 minutes, or until an instant-read thermometer inserted in center registers 200°F (93°C). Let cool in pan for 15 minutes. Remove from pan. Serve immediately or let cool completely. Serve with Whipped Sour Cream.
Notes
*We recommend using a combination of strawberries, blueberries, blackberries, and raspberries. All berries except strawberries can be used whole; strawberries need to be chopped.
Recipe by Bake from Scratch at https://staging.bakefromscratch.com/better-baking-academy-gluten-free-summer-berry-coffee-cake/