Gluten-Free Blueberry Coffee Cake
Ingredients
Whisk together in a mixing bowl:
- 2 cups Pure Pantry Old Fashioned baking mix
- 1/2 teaspoon fine sea salt
- 2 teaspoons baking powder
- 1/2 teaspoon nutmeg
- 1 teaspoon lemon zest
In a separate mixing bowl beat together:
- 1/2 cup Spectrum Organic Shortening or butter
- 1/2 c. brown
- 3 large organic eggs, beaten- or Ener-G egg replacer
- 1/2 c sour cream plus 3 T milk
- 2 teaspoons vanilla extract
Fold in:
- 1 1/2 cups organic blueberries, preferably fresh but frozen can be substituted if defrosted and drained.
Fold the dry mix into the wet ingredients and mix until well blended. Pour into a greased 9 x 5 pan. Top with crumb topping. Bake at 350 for 25-30 minutes.
Optional:
For crumb topping, blend the following with fingers or pastry blender:
- 1/2 cup butter or shortening
- 3/4 cup Old Fashioned baking mix
- 1/4 cup brown sugar
- 3 T. agave nectar
- 1/4 cup slivered almonds (optional)
- Juice of 1 lemon
- 2 teaspoons lemon zest
- 1/2 cup powdered sugar
Whisk ingredients together. Pour over the top of cooled coffee cake.