Gluten Free Blueberry Lemon Yogurt Coffee Cake

 
Gluten Free Blueberry Lemon Yogurt Coffee Cake

For more recipes and tidbits please join me on my
Facebook Gluten Free Page:
https://www.facebook.com/SharingGlutenFreeRecipes
 
Gluten Free Blueberry Lemon Yogurt Coffee Cake:
Using a Stand up Mixer with a Paddle: Cream together until fluffy
½ Cup Butter; Room Temperature
½ Cup Granulated Sugar
Scrape down the bowl

Add: and beat in
2 Large Eggs; slightly beaten with a fork
1 tsp. Vanilla Extract
Zest of 1 Lemon

In a Medium Bowl Whisk:
1-1/4 Cup Gluten Free Flour Mix (I used Bob's Red Mill Gluten Free 1 for 1 Baking Flour)
½ tsp Xanthan Gum (If using BRM 1 for 1 Mix then you do not need to add Xanthan Gum)
1 tsp. Baking Powder
¼ tsp. Baking Soda
¼ tsp. Salt

Remove the Bowl from the Mixer
Using a Wooden Spoon Stir the Flour mixture into the Butter mixture (Batter will be thick)
Add to this mixture using a Spatula:
½ Cup Plain Low-fat Yogurt

In a small bowl add:
1 Cup Frozen or Fresh Blueberries, toss with a little bit of Gluten Free Flour, this will keep the berries from sinking to the bottom.
Gently fold in the Blueberries into the Batter with a Spatula

Streusel Filling/Topping
In a small bowl mix with a fork:
½ Cup Brown Sugar
1 tsp. Cinnamon
½ tsp. Nutmeg
1 cup Chopped Walnuts

Spray and Flour an 8” Square Baking Pan. Pour half the batter into the pan. Sprinkle with ½ the Streusel. Top with remaining batter. I found using a small metal spatula helped to spread out the batter.

To the remaining Streusel add ¼ cup plus 2 Tbl. Gluten Free Flour and 2 TBL Butter. Mix with a fork or fingers until Crumbly. Sprinkle over the top of the batter.

Bake in a preheated 350* oven
for 50-60 minutes or until a digital thermometer inserted into the center reaches 205*

Cool cake in the pan on a wire rack. Serve the cake from the pan.

ENJOY!


http://www.bobsredmill.com/gluten-free-1-to-1-baking-flour.html



Camera:
Canon PowerShot SX230 HS 14X Zoom

Editor:
Corel ~ Videostudio ProX4 Professional Video Editing Software