We do love blueberry snacks and treats.  Sometimes it's nice to have recipes that can just go in one big pan rather than making blueberry muffins.  This was a yummy treat that doubled as a tasty breakfast for us all.  Enjoy! 

Blueberry-Lemon Coffee Cake. 

Blueberry-Lemon Coffee Cake

Line a quarter cookie sheet pan or 9 x 13 glass pan with parchment paper. 

Preheat oven to 400F.

In a large bowl, mix together:

1/2 cup GF oat flour (OR 1/2 cup sorghum OR 1/2 cup brown rice flour)

1/2 cup brown rice flour

1/2 cup tapioca starch

1/2 tsp xanthan gum

1/2 cup sugar (OR 1/4 cup sugar plus 2 Tbsp 100% date paste. added with liquid ingredients)

2 tsp. baking powder

1/2 tsp. salt

Add and mix in just until combined (don't overmix, it's okay if there are a few lumps):

3/4 cup milk (lactose-free or other milk substitutes work as well)

1/4 cup lemon-infused olive oil OR oil plus zest of 1 lemon

1 egg

Add & fold in:

1 cup fresh or frozen blueberries

Spread into the prepared pan.  Prepare topping. 

In a large bowl, chop together: 

1/4 cup brown rice flour

1/4 cup brown sugar

1/4 cup butter, chilled

1/2 tsp vanilla bean paste or extract

3 drops lemon essential oil OR zest of 1 lemon

pinch salt

Sprinkle topping over your blueberry batter.  

Sprinkled with topping and ready to bake!

Bake at 400 F for 20-25 minutes.  Check, and continue baking until nicely browned.  I find it needs an extra 5 minutes or so if I've used frozen blueberries.

Remove and place pan on a cooling rack to cool.  Slice and serve!  Enjoy! 

Fresh from the oven. Yum!

Blueberry-Lemon Coffee Cake Recipe by Successfully Gluten Free!