Lemon Blueberry Cake by Bella Gluten-Free
This cake combines two of my favorite flavors, blueberries and lemon. With Bella Gluten-Free All Purpose Mix, it took me only 25 minutes from start to finish. The cake is light and fruity. The simple streusel topping adds just the right sweetness. Add a cup of caffeine du jour and you are ready for the day.
|
Servings: Makes 8 Servings. • Prep: 5 mins • Total: 25 mins
|
  |
|
Ingredients:
Streusel Topping:
1/4 cup brown sugar
1 TBL Bella Gluten-Free All Purpose Baking Mix
1/4 tsp cinnamon
1 tsp lemon zest
1 TBL butter or butter alternative, chopped
Cake:
1 cup Bella Gluten-Free All Purpose Baking Mix
1/2 cup sugar such as Evaporated Cane Juice
1 tsp baking powder
2 TBL butter or butter alternative
1 egg or egg substitute
1/2 cup milk or milk substitute
1 tsp gluten-free vanilla
1/2 tsp lemon extract
1 cup blueberries. frozen or fresh
|
|
 |
|
Prep: 5 minutes
|
|
Directions:
Streusel Topping:
In a small bowl whisk together dry ingredients. Add chopped butter. With your fingers or with a pastry knife rub in butter until mixture is has a crumbly texture.
Cake:
Preheat oven to 350 degrees and lightly grease a 8 or 9 inch round or 8" square baking pan.
In a small bowl, mix together Bella Gluten-Free Baking Mix, sugar, and baking powder.
In a medium bowl, whisk together egg, milk and vanilla. Add dry ingredients to egg mixture and stir just until combined. Add to baking pan and top with streusel. Bake for 20-25 minutes or until center is set.
*For cookbook followers use Mary's Baking Mix II and add 1 tsp of xanthan gum.
**Pair your favorite fruits and flavorings to create a coffee cake of your own.
|
|
