THE BEST blueberry coffee cake! — GF
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THE BEST blueberry cake
Yield: 1 Cake
Prep time: 5 MinCook time: 50 MinTotal time: 55 Min
This super moist and delicious cake will be your go to sweet dessert. It is bursting with delicious blueberries and is has a perfect texture.
Ingredients
- 2 eggs
- 2 tsp vanilla extract
- 1/2 cup avocado oil
- 2/3 cup sour cream or any yogurt
- 1 cup coconut sugar
- 1/4 cyp pure maple syrup
- 2 cups gluten-free all-purpose flour
- 2 tsp baking powder
- Pinch of salt
- 2 cup frozen blueberries, can use fresh too
- 1 tbsp tapioca starch or corn starch
- Powdered sugar for dusting optional
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 one 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 one 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!
Macros are per cookie.
