Blueberry Coffee Cake | GF
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Blueberry Coffee Cake | GF
Yield: One Round Cake
Prep time: 5 MinCook time: 50 MinTotal time: 55 Min
This cake is so moist and bursting with blueberries. Its simple and absolutely delicious.
Ingredients
- 2 eggs
- 2 tsp pure vanilla extract
- 1/2 cup avocado oil
- 2/3 cup sour cream or non-fat greek yogurt
- 1 cup coconut sugar
- 1/4 cup pure maple syrup
- 2 cup gf all-purpose flour (can sub with regular)
- 2 tsp baking powder
- Pinch of salt
- 2 cups frozen blueberries, can use fresh too
- 1 tbsp tapioca starch or corn starch
- Powdered sugar for dusting
Instructions
- Start by preheating oven to 350F and line a cake pan with some parchment paper.
- In a small bowl, add blueberries and coat them with some tapioca starch. Set aside.
- In a seperate bowl, cracks eggs, add vanilla, avocado oil, sour cream, coconut sugar, and maple syrup. Whisk well.
- Then, add in flour, baking powder, and salt. Mix to incorporate all the dry ingredients into the wet.
- Add 1/2 cup of the blueberries into the batter and gently fold them in. Transfer batter into the prepared cake pan, spread evenly, and top with the remainder 1/2 cup of blueberries.
- Sprinkle on sugar and bake for 45-50 minutes. Cake should be golden brown and toothpick should be clean when inserted into the center.
- Cool for a few minutes then remove from the cake pan, dust with powdered sugar, slice, and enjoy!
