Blueberry Coffee Cake
Serves: 16 squares
Time to Make: 1 hour
Directions
- Prepare the crumble topping first. Melt the butter then add the flours and brown sugar together with the melted butter in a small bowl, mix thoroughly. Then place it in the fridge while you prepare the cake base.
- Add the white sugar and lemon zest together into a large mixing bowl and rub together to intensify the lemon flavour. Then add the rest of the dry ingredients to the sugar/lemon zest (gluten-free flours, brown sugar, xanthan gum, baking powder, salt).
- Prepare the wet ingredients. Add the oat milk and the apple cider vinegar together in a small bowl and set aside for a few minutes. Melt the butter and set aside to slightly cool.
- After the butter has cooled slightly, add the butter to the milk and apple cider vinegar along with the yogurt and vanilla. Whisk together.
- Mix the wet ingredients to the dry ingredients.
- Toss the blueberries in a separate bowl with corn starch or gluten-free flour.
- Line a 9×9 square baking pan with parchment paper. Preheat the oven to 350ºF.
- Add the cake batter to the lined baking pan. Evenly distribute the batter with a spatula. Then add the blueberries, lightly pressing them into the top with your hands.
- Remove the crumble topping from the fridge and scatter it evenly on top of the blueberries.
- Place in the oven for 35-40 minutes. Let it cool for at least 30 minutes before removing from the pan (the longer the better). Cut into squares and enjoy.
- Store any leftovers in an airtight container on the counter.
