Blueberry Coffee Cake
If you want to add more gluten free, lacto ovo vegetarian, and fodmap friendly recipes to your recipe box, Blueberry Coffee Cake might be a recipe you should try. This recipe serves 12. For 89 cents per serving, this recipe covers 7% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 7g of protein, 20g of fat, and a total of 506 calories. This recipe is liked by 736 foodies and cooks. It works best as a breakfast, and is done in approximately 1 hour and 10 minutes. A mixture of baking powder, lemon zest, vanillan extract, and a handful of other ingredients are all it takes to make this recipe so flavorful. It is brought to you by My Baking Addiction. Overall, this recipe earns a rather bad spoonacular score of 32%. If you like this recipe, you might also like recipes such as Blueberry Boy Bait {Blueberry Coffee Cake}, Blueberry Coffee Cake, and Blueberry Coffee Cake.
Servings: 12
Preparation duration: 20 minutes
Cooking duration: 50 minutes
Ingredients:
2 1/4 teaspoons baking powder
2 cups fresh blueberries, rinsed and patted dry
2 tablespoons brown sugar
3/4 cup canola oil (or another neutral-tasting vegetable oil)
3 large eggs, room temperature
3/4 cup all-purpose flour or gluten-free flour*
2 1/4 cups all-purpose flour or gluten-free flour*
1/4 cup granulated sugar
1 cup + 2 tablespoons granulated sugar
1 1/4 teaspoons lemon extract
3 tablespoons lemon juice
1 tablespoon lemon zest
2/3 cup (103 grams) potato starch
2 cups (280 grams) rice flour
3/4 teaspoon salt
pinch of salt
1/3 cup (40 grams) tapioca flour / starch
1/4 cup unsalted butter, cold
1/2 teaspoon vanilla extract
1 teaspoon xanthan gum
Equipment:
baking paper
mixing bowl
oven
frying pan
toothpicks
Cooking instruction summary:
Preheat the oven to 340F and line an 8"x 8" pan with parchment paper.Prepare the streusel. In a medium mixing bowl, stir together the flour, granulated sugar, brown sugar, and salt. Add in the butter using your hands and mix together until coarse crumbs form. Place the bowl in the refrigerator while preparing the cake batter.In a medium mixing bowl, stir together the flour, baking powder, and salt. Set aside.In a large mixing bowl, stir together the oil, sugar, lemon juice, lemon zest, lemon extract, vanilla extract and eggs. Once well combined, gently fold in the flour mixture. Do not over mix. Carefully fold in the blueberries.Pour into the prepared pan and sprinkle the streusel evenly over the top.Bake for 45-50 minutes or until a toothpick inserted in the center of the cake comes out clean. A few moist crumbs are okay but there shouldn't be wet batter on the toothpick.Let cool for 15 minutes and then serve. Cover and store leftovers at room temperature for up to 3 days.
Step by step:
1. Preheat the oven to 340F and line an 8"x 8" pan with parchment paper.Prepare the streusel. In a medium mixing bowl, stir together the flour, granulated sugar, brown sugar, and salt.
2. Add in the butter using your hands and mix together until coarse crumbs form.
3. Place the bowl in the refrigerator while preparing the cake batter.In a medium mixing bowl, stir together the flour, baking powder, and salt. Set aside.In a large mixing bowl, stir together the oil, sugar, lemon juice, lemon zest, lemon extract, vanilla extract and eggs. Once well combined, gently fold in the flour mixture. Do not over mix. Carefully fold in the blueberries.
4. Pour into the prepared pan and sprinkle the streusel evenly over the top.
5. Bake for 45-50 minutes or until a toothpick inserted in the center of the cake comes out clean. A few moist crumbs are okay but there shouldn't be wet batter on the toothpick.
6. Let cool for 15 minutes and then serve. Cover and store leftovers at room temperature for up to 3 days.
Nutrition Information:
covered percent of daily need
