Saturday, January 10, 2015

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:

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.


Canon PowerShot SX230 HS 14X Zoom

Corel ~ Videostudio ProX4 Professional Video Editing Software

Print Friendly and PDF

No comments:

Post a Comment