Sunday mornings call for coffee cake!
Well, so would a Monday morning… Or Friday morning… Or a Thursday afternoon… Actually, it works pretty well, as long as the word ends with day!
And, the added bonus of lemon and blueberry just screams for a lazy summer morning you never want to end.
45 minutes
Gluten Free Lemon & Blueberry Coffee Cake
Ingredients
- 1/2 c. applesauce
- 1/4 c. brown sugar
- 2 Tbsp. maple syrup
- 1/4 c. coconut oil, melted
- 1 tsp. vanilla
- Zest & juice of 1 lemon
- 2 eggs
- 1 tsp. baking powder
- 1/4 tsp. baking soda
- 1 1/4 c. gluten free flour (I used oat, almond, tapioca, and cassava)
- 1 c. fresh blueberries
- CRUMB TOPPING
- 1/4 c. brown sugar
- 2 Tbsp. flour (I used oat)
- 2 Tbsp. butter, cold & cubed
- GLAZE
- 1/4 c. powdered sugar
- 1 Tbsp. lemon juice
Instructions
- Preheat the oven to 350 degrees. In a mixing bowl, whisk the applesauce, brown sugar, maple syrup, coconut oil, vanilla, lemon zest, and lemon juice. Next, whisk in the eggs, baking powder, baking soda, and flour. Fold in the blueberries. Then, pour into a greased cast-iron skillet or 9x9 baking dish.
- In a small bowl, stir together the brown sugar and flour. Next, use clean hands or a fork to cut in the butter. Sprinkle over the top of the cake. Bake for 28-30 minutes. An inserted toothpick should come out clean. Allow to cool. In a small bowl, whisk the powdered sugar and lemon juice until a thick glaze is formed. Finally, drizzle over the cake.