Gluten-free Lemon Blueberry Coffee Cake

Gluten-free Lemon Blueberry Coffee Cake Recipe

Preparation time: 20 minutes | Cooking time: 35-40 minutes | Servings: 12

Introduction

This Gluten-free Lemon Blueberry Coffee Cake is a delicious and moist cake that is perfect for breakfast or as a dessert. The combination of fresh blueberries, lemon zest, and a cinnamon pecan topping creates a burst of flavor in every bite.

History

Coffee cakes have been a popular treat for centuries, with variations found in many different cultures around the world. This gluten-free version of the classic coffee cake recipe incorporates fresh blueberries and lemon for a modern twist on a traditional favorite.

Ingredients

1 cup softened butter or margarine
1 cup sugar
3 eggs
1 cup sour cream
1 tsp gluten-free vanilla extract
zest of two medium lemons
juice of one lemon
2.5 cups gluten-free flour mix
1.25 tsp xanthan gum
2.5 tsp baking powder
1 tsp baking soda
0.13 tsp salt
2 cups fresh blueberries

Topping

1 cup chopped pecans
0.5 cup sugar
1 tsp cinnamon

How to prepare

Cream together the butter and sugar.
Add the eggs, one at a time, mixing well after each addition.
In another bowl, mix together the sour cream, vanilla, lemon zest, and lemon juice.
Combine the gluten-free flour mix, xanthan gum, baking powder, soda, and salt.
Alternately add the flour mixture and sour cream mixture to the creamed mixture, about a third of each at a time.
Stir in the blueberries.
The dough will be fairly stiff.
Spread half of the dough in a greased 9 x 13 x 2 inches glass baking pan.
Combine the topping ingredients and sprinkle half of the topping mixture over the dough.
Carefully spread the remaining dough on top of the topping.
Sprinkle with the remainder of the topping.
Bake at 350°F (177°C) for 35 – 40 minutes or until the cake tests done.

Variations

Substitute raspberries or blackberries for the blueberries for a different flavor profile.
Add a streusel topping for extra crunch and sweetness.
Drizzle with a lemon glaze for added citrus flavor.

Cooking Tips & Tricks

Make sure to cream the butter and sugar together until light and fluffy to ensure a tender cake.

- Be careful not to overmix the batter once the flour is added, as this can result in a tough cake.

- Use fresh blueberries for the best flavor, but frozen blueberries can also be used in a pinch.

- Allow the cake to cool slightly before serving to allow the flavors to meld together.

Serving Suggestions

This coffee cake is best served warm with a cup of coffee or tea for breakfast or as a dessert.

Cooking Techniques

Creaming the butter and sugar together until light and fluffy is essential for a tender cake.

- Alternating the dry ingredients and wet ingredients ensures that the batter is well mixed without being overworked.

- Be sure to spread the batter evenly in the pan to ensure even baking.

Ingredient Substitutions

Use Greek yogurt or dairy-free yogurt in place of sour cream for a dairy-free option.

- Substitute almond flour or coconut flour for the gluten-free flour mix for a different texture.

Make Ahead Tips

This coffee cake can be made ahead of time and stored in an airtight container at room temperature for up to 2 days. Reheat in the microwave or oven before serving.

Presentation Ideas

Serve this coffee cake on a decorative platter with fresh berries and a dusting of powdered sugar for a beautiful presentation.

Pairing Recommendations

This Gluten-free Lemon Blueberry Coffee Cake pairs well with a hot cup of coffee or tea for a delicious breakfast or dessert.

Storage and Reheating Instructions

Store any leftovers in an airtight container at room temperature for up to 2 days. Reheat in the microwave or oven before serving.

Nutrition Information

Calories per serving

Each serving of this Gluten-free Lemon Blueberry Coffee Cake contains approximately 300 calories.

Carbohydrates

Each serving of this Gluten-free Lemon Blueberry Coffee Cake contains approximately 35 grams of carbohydrates.

Fats

Each serving of this Gluten-free Lemon Blueberry Coffee Cake contains approximately 15 grams of fat.

Proteins

Each serving of this Gluten-free Lemon Blueberry Coffee Cake contains approximately 5 grams of protein.

Vitamins and minerals

This coffee cake is a good source of vitamin C from the fresh blueberries and lemon zest.

Alergens

This recipe contains dairy and nuts. It is gluten-free, but be sure to check all ingredients for potential allergens.

Summary

This Gluten-free Lemon Blueberry Coffee Cake is a delicious treat that is relatively low in calories and provides a good source of carbohydrates, fats, and proteins.

Summary

This Gluten-free Lemon Blueberry Coffee Cake is a delicious and moist cake that is perfect for breakfast or as a dessert. With fresh blueberries, lemon zest, and a cinnamon pecan topping, this coffee cake is sure to be a hit with your family and friends.

How did I get this recipe?

The moment I found this recipe is one that will always stay with me. It was a warm summer day, the sun shining brightly through the kitchen window as I rummaged through my old recipe box. I had been on a quest to find new and exciting recipes to try out, and that's when I stumbled upon a worn-out index card with the words "Gluten-free Lemon Blueberry Coffee Cake" scrawled across it in faded ink.

I couldn't remember where I had gotten the recipe from, but I was instantly intrigued. I had always loved the combination of lemon and blueberries, and the idea of a gluten-free coffee cake sounded like the perfect treat to bake for my family.

As I read through the ingredients and instructions, memories flooded back to me. I remembered the first time I learned how to bake, standing on a stool in my mother's kitchen as she taught me the importance of measuring ingredients precisely and how to mix them together just right. I remembered the countless hours spent experimenting with different recipes, trying to create the perfect dessert that would bring smiles to my loved ones' faces.

But most of all, I remembered the people who had shared their recipes with me over the years. My grandmother's secret chocolate chip cookie recipe, my aunt's famous apple pie, my neighbor's decadent carrot cake – each recipe held a special place in my heart, reminding me of the love and joy that comes from sharing food with others.

I set to work gathering the ingredients for the coffee cake, the familiar scents of lemon and blueberries filling the kitchen. I carefully measured out the gluten-free flour, sugar, and baking powder, adding in the fresh blueberries and lemon zest with a sense of excitement.

As the coffee cake baked in the oven, the sweet aroma wafting through the air, I couldn't help but smile. Baking had always been a source of comfort and joy for me, a way to express my creativity and show my love for those around me.

When the timer finally beeped, signaling that the coffee cake was ready, I eagerly pulled it out of the oven. The golden crust glistened with a sugary glaze, the blueberries peeking out from beneath the surface like hidden treasures.

I sliced a generous piece of the cake and took a bite, the flavors exploding on my taste buds in a symphony of sweetness and tanginess. It was perfect – light and fluffy, with just the right amount of lemony zing.

I knew then that this recipe would become a new favorite in my collection, a dish that I would make time and time again for my family and friends. And as I savored each bite, I felt grateful for the wonderful world of recipes and the joy they bring to my life.