The BEST Blueberry Coffee Cake (Gluten & Dairy Free)

Since gluten free baked goods don’t last as long as ones made with wheat, I had stopped making coffee cake because most of my recipes make a huge amount! We can’t eat that much…and my freezer is full! A friend asked me the other day if I had any good coffee cake recipes, and it got me thinking….well of COURSE i do!! LOL! So….. I’m converting them so they are gluten and dairy free, and in a more manageable portion! As much as i love muffins, you sure can’t beat a good ole coffee cake!! And this one is terrific! I can’t stop eating it actually….so its not just for breakfast…its an anytime you’re hungry or craving a delicious treat cake! I made quite a few adjustments to this from the original, and you’ll be happy to know that I cut the butter in half, and cut way back on the sugar, and it couldn’t taste better!! See….healthier CAN taste better! As usual…..I’ve got more on the way, but in the meantime hope you like this one! Enjoy! 🙂

Blueberry Coffee Cake (Printable Version

1/4 cup non-dairy butter, softened
zest from 1 large lemon (opt)
3/4 cup sugar
1 egg
1 tsp vanilla
2 cups gluten free flour + 1 tsp xanthan gum
2 tsp baking powder
1 tsp salt
2 cups fresh or frozen blueberries
½ cup almond milk + 1/2 tsp lemon juice

1. Preheat the oven to 365ºF. Cream butter with lemon zest and sugar until light and fluffy.

2. Add the egg and vanilla and beat until combined. Combine the flour, baking powder and salt.

3. Add the flour mixture to the batter a little at a time, alternating with the buttermilk. Fold in the blueberries.

4. Grease a 8-inch square baking pan with non-stick spray. Spread batter into pan. Sprinkle batter with sugar. Bake for 35-45 minutes. Check with a toothpick for doneness. Let cool at least 15 minutes before serving.

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