Lemon Blueberry Coffee Cake Recipe
Gluten Free Recipe
This Lemon Blueberry Coffee Cake looks impressive and has a refreshing citrusy lemon flavor that blends wonderfully with the blueberries.
1 cup softened butter
1 cup sugar
3 eggs or egg substitute equivalent
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
1 cup chopped pecans
1/2 cup sugar
1 teaspoon cinnamon
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 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.