Blueberry Coffee Cake (gf/df)

 

It’s blueberry season! What better time for a blueberry recipe.

 

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I need to go out each morning to collect the berries before the birds do. I’ve given up quite a few berries despite the chicken wire around them. Here is this morning’s harvest.

 

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I’m not a big fan of blueberry pie, so today we’re making some Blueberry Coffee Cake. It is gluten, dairy, and soy free. You can play with the sugar amount to make it the way you like it. You can make it low glycemic by substituting monk fruit and swerve for the brown and white sugars. You can also do half and half reducing the amount or carbs and sugar.

 

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Today, I used Swerve and monk fruit. I don’t think anyone actually noticed. Usually, I’ll stick with the real sugar if I am making it for someone else.

 

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Blueberry Coffee Cake

  • Servings: 16
  • Time: 45 minutes
  • Difficulty: Easy
  • Print

Ingredients

For the cake:

  • 1 cup any unsweetened non-dairy milk
  • 1 T. apple cider vinegar
  • 4 T avocado oil (or other healthy oil)
  • 1 egg
  • 1 cup gluten-free four blend (I use Bob’s Red Mill Baking Blend)
  • 1/2 cup almond flour
  • 1/3 cup coconut flour
  • 3/4 c organic cane sugar (or other favorite granular sweetener)
  • 1 t. baking powder
  • 2 t. baking soda
  • 1/2 t. sea salt
  • 1/4 t. xanthan gum
  • 1 heaping cup of blueberries  (load it up!)

For the topping:

  • 3 T. gluten-free flour blend
  • 1/3 c coconut sugar
  • 1 T organic cane sugar
  • 2 T soft ghee (can use Earth Balance as well)
  • 1/8 t. salt
  • 2 t. cinnamon

Directions

  1. Preheat oven to 350 degrees. Grease an 8×8 pan.
  2. Combine the milk and apple cider vinegar, and set aside for 10 minutes to sour.
  3. Mix the dry topping ingredients together, blend in the ghee until crumbly, set aside.
  4. Wisk the dry cake ingredients together in a bowl.
  5. In a larger bowl, mix the sour milk, oil and egg.
  6. Add the dry ingredients to the wet and mix until well blended. Stir in the blueberries.
  7. Pour the cake batter into the pan, spread evenly.
  8. Break up the topping and sprinkle evenly over cake batter.
  9. Cook 30-40 minutes, depending on your oven. Use a knife to check for doneness, you can’t always tell by looking at it.

 

 

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Enjoy!

What do you like to make with blueberries?

 

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