Lemon Blueberry Coffee Cake

Contribution for our 2012 Whole Grain Brunch partnership with Attune Foods. This recipe was not tested by Bob’s Red Mill.

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Votes: 9
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Servings 6-8people
Submitted By Alyssa Rimmer from The Queen of Quinoa
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 9
Rating: 2.44
You:
Rate this recipe!
Servings 6-8people
Submitted By Alyssa Rimmer from The Queen of Quinoa
Share this Recipe
Share this Recipe
Ingredients
Ingredients
Instructions
Coffee Cake
  1. Preheat the oven to 350°F. Line a 9-inch round baking pan with parchment paper and set aside.
  2. In a medium bowl or stand-up mixer, combine your dry ingredients and whisk them together to combine.
  3. In a separate bowl, combine your eggs, coconut oil, vanilla and half of the coconut milk. Beat these into the dry ingredients until a very thick batter begins to form. Slowly add the rest of the coconut milk, one tablespoon at a time until you have a smooth batter. You want the dough to still be slightly thick, thicker than a cake batter. Fold in the lemon zest and blueberries.
  4. Scoop the mixture into your baking pan and smooth it over with the back of a wet spoon. Set the baking pan aside and prepare the streusel topping.
Streusel Topping
  1. Combine all the ingredients into a small bowl and mix them together with a fork until you have a sandy, crumbly texture. Sprinkle the mixture evenly over the top of the cake.
  2. Bake in the center of your warmed oven for 40 - 45 minutes until a cake tester comes out clean when inserted into the center of the cake.
  3. Let the cake cool on a wire rack for 10 minutes and slice into 8 equal pieces. Serve slightly warmed with a steaming cup of coffee or tea.



    Enjoy!



    Serves 6 - 8.
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