Blueberry Coffee Cake (gf/df)

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 used Bob’s Red Mill Baking Blend)
• 1/2 cup almond flour
• 1/3 cup coconut flour
• 3/4 c organic cane sugar / Swerve / or other 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 or golden monk fruit
• 2 T softened 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.