Gluten Free Blueberry Crumb Coffee Cake

Gluten-Free Blueberry Coffee Cake

Gluten-Free Blueberry Coffee Cake


Summary:

Gluten-free/Dairy-free alternatives

Ingredients

2 cups The Pure Pantry All Purpose Baking Mix
1/2 teaspoon sea salt
1/2 teaspoon nutmeg
1/2 cup coconut oil or butter
1/2 c. brown sugar or coconut sugar
3 large organic eggs, beaten, or egg replacer, such as Ener-G brand
1/2 cup sour cream or sour cream substitute, such as Tofutti Sour Supreme
3 tablespoons milk of choice (rice, almond or regular)
1 teaspoon lemon zest
2 teaspoons vanilla extract
1 1/2 cups organic blueberries, preferably fresh but frozen can be substituted if defrosted and drained

Crumb topping:
3/4 cup The Pure Pantry All Purpose Baking Mix
1/3 cup coconut oil or butter
1 tablespoon brown sugar or coconut sugar

Instructions

Preheat oven to 350˚F.
Combine baking mix, salt, and nutmeg in large mixing bowl.

In a medium mixing bowl beat coconut oil (or butter). Add brown sugar (or coconut sugar) and cream together. Add eggs one at a time, blending after each addition. With mixer on low, add sour cream (or non-dairy substitute), milk, vanilla and lemon zest.

Gently fold in blueberries with spoon. Pour into 9×11 baking dish.

Prepare crumb topping by blending coconut oil (or butter) with baking mix and sugar until mixture resembles pea sized crumbs. Sprinkle crumb mixture on top of cake.

Bake for 30 minutes or until tester comes out clean. Cool before serving.

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