Lemon Blueberry Coffee Cake

Gluten Free Recipe

By Fitness and Freebies

This coffee cake looks impressive and has a refreshing citrusy lemon flavor that blends wonderfully with the blueberries.

Recipe Ingredients

1 cup softened butter
1 cup sugar
3 eggs
1 cup sour cream
1 teaspoon Gluten-Free Vanilla Powder
Zest of 2 medium lemons
1/4 cup lemon juice
2-1/2 cups gluten free flour mix
1/2 heaping teaspoon Xanthan Gum
2-1/2 teaspoon Gluten-Free Baking Powder
1 teaspoon baking soda
1/8 teaspoon salt
2 cups fresh blueberries

TOPPING:
1 cup chopped pecans
1/2 cup sugar
1 teaspoon cinnamon

Recipe Directions

blueberry coffee cake Cream together butter and sugar. Add eggs, one at a time, mixing well after each addition.

In another bowl, mix sour cream, Gluten-Free Vanilla Powder, lemon zest and lemon juice. Combine gluten free flour mix, Xanthan Gum, Gluten-Free Baking Powder, soda, and salt. Alternately add flour mixture and sourcream mixture to creamed mixture, about a third of each at a time. Stir in blueberries. Dough will be fairly stiff.

Spread half in a greased 9 x 13 x 2-inch glass baking pan. Combine topping ingredients, sprinkle half of topping mixture over dough. Carefully spread remaining dough on top of topping. Sprinkle with remainder of topping.

Bake at 350 degrees for 35 to 40 minutes or until cake tests done.

Recipe yields 16 to 20 servings Lemon Blueberry Coffee Cake.

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