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–+ servings

Coffee Cake with Blueberries

Angie Halten
A coffee cake that tastes great for breakfast or an in-between snack.
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Prep Time 20 mins
Cook Time 50 mins
Total Time 1 hr 10 mins
Servings 8

Ingredients
  

  • 1 cup butter or margarine softened
  • 1 cup sugar
  • 3 eggs
  • 1 cup sour cream
  • Zest of two lemons
  • Juice of one lemon
  • 1 tsp vanilla
  • 2 1/2 cups GF flour mix
  • 1 1/4 tsp xanthan gum
  • 2 1/2 tsp baking powder
  • 1 tsp baking soda
  • 1/8 tsp salt
  • 2 cups fresh blueberries

Topping:

  • 1 cup pecans or almonds chopped
  • 1/2 cup sugar
  • 1 tsp cinnamon

Instructions
 

  • Cream together the sugar and butter. Then beat in eggs one at a time.
  • In another bowl, combine, lemon juice, sour cream, zest and vanilla. Then stir into sugar mixture.
  • In another bowl, mix together the flour, xanthan gum, baking powder, baking soda and salt. Then combine the two mixes by adding a 1/3 of each of the mixes alternately until blended thoroughly. Once the mixture is combined fold in the blueberries, then pour batter into a greased 9x13 pan.
  • Combine topping ingredients and scatter on top. Bake at 350°F for about 50 minutes. Cool in pan.
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