Gluten Free Blueberry Lemon Coffee Cake with Lemon Glaze

I made this cake the other night for a group of ladies that I had over to the house. I will just say: seconds were had and recipes were asked for. Yes it was good. It was delicious! The worst/best part is that I single handedly ate the remaining slices and I don’t like sweets! 

It is really one of the easiest desserts I have converted to gluten free. You can easily call this a dump cake. Start to finish you’re under an hour, and the ingredients are a bit healthier than traditional coffee cake, so leave off the glaze and you don’t have to feel guilty. Who am I kidding…I only made the cake so I could eat the glaze. True confessions people, that is what you get today.

Enjoy!

FREEZER FRIENDLY: When cake is completely cooled, pre slice and wrap thoroughly in plastic wrap. To defrost, unwrap and allow to come to room temp. You can then toast it a bit to enjoy warm or just eat as is.

blueberry lemon coffee cake

blueberry lemon coffee cake

Prep Time: 10 minutes

Cook Time: 40-45 minutes

Yield: 19 inch round Coffee Cake

Ingredients

For the Coffee Cake:

1/2 cup coconut oil

3/4 cup good honey (raw if possible)

3 eggs, room temperature

1 cup gluten free all purpose flour

1 cup almond flour

1 tablespoon baking powder

1 teaspoon sea salt

¼ teaspoon ground cloves

1/4 teaspoon fresh grated ginger

¼ teaspoon freshly grated nutmeg

¼ cup buttermilk

1 teaspoon vanilla extract

zest of 1 lemon

2 cups fresh blueberries (or frozen and thawed blueberries)

For the Streusel:

1/3 cup almond flour

¾ teaspoon ground Cinnamon

1/2 cup coconut sugar (muscovado or brown sugar can be subbed)

4 tablespoons unsalted butter, optional

Optional: Lemon Glaze

to drizzle over top

Instructions

For the Coffee Cake:

Preheat the oven to 350° F.

Prepare a round 9 inch spring form pan with a round of parchment paper for the bottom. Grease the sides. Set aside.

With a beater, combine the oil and honey.

Add eggs, one at a time, mixing to fully combine.

In a separate mixing bowl stir together the all purpose flour, almond flour, baking powder, salt, cloves, ginger and nutmeg and lemon zest.

Combine the buttermilk and vanilla extract.

While mixing, alternate, adding the flour mixture and the milk-vanilla to the oil and egg mixture until fully combined.

Add the blueberries and stir just to combine.

For the Streusel:

In a mixing bowl combine all ingredients for the streusel. Using finger tips, “cut” the ingredients together to make a consistency of large crumbs. You may add 4 tablespoons butter if you want to “melt” the sugar onto the cake.

Readying the Coffee Cake for the oven:

Spoon the coffee cake dough into the prepared pan. Spread half of the streusel on top of the dough. run the tip of a knife in a swirl pattern through the strudel and cake batter. Sprinkle the remaining streusel.

Bake in the heated oven for 40 minutes.  If cake isn’t done, cover with foil, shiny side facing out, for an additional 5-10 minutes until the coffee cake is no longer jiggley in the middle, and is beginning to brown and pull away from the sides of the pan slightly. Remove and place on cooling rack for 15-20 minutes.

Top with Lemon glaze, optional

 

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