Gluten Free Lemon Blueberry Coffee Cake |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 16 |
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This has some of my favorite flavors blueberries and lemon... and it is Gluten free!!! the recipe is from Gluten Free Recipes Ingredients:
1 cup softened butter or margarine |
1 cup sugar |
3 eggs |
1 cup sour cream |
1 teaspoon gluten-free vanilla powder |
zest of two medium lemons |
juice of one lemon |
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 tsp cinnamon |
Directions:
1. Cream together butter and sugar.
2. Add eggs, one at a time, mixing well after each addition.
3. 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.
4. 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.
5. Bake at 350 degrees for 35-40 minutes or until cake tests done.
6. Recipe yields 16-20 servings
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