Gluten Free Blueberry Lemon Coffee Cake

I saw the recipe for this amazing coffee cake on Ina Garten’s site (credit Ina Garten Recipes for inspiration) and knew I needed to adapt it to a gluten free recipe and WOW! I’m so glad I did. Great start to my staycation but not a great start to my eating less. Ha!

In order to change a coffee cake recipe to gluten free, there are a couple of easy fixes.

1- Find a coffee cake recipe that incorporates yogurt or sour cream. These convert easily.

2- Use a simple gluten free flour mix. I usually use King Arthur Measure for Measure and I use about a tablespoon less than what the recipe calls for to improve the texture.

3- Add a Tablespoon of apple cider vinegar to the liquid ingredients.

For this recipe, in a mixing bowl combine

1 T apple cider vinegar

3 eggs, 1 extra egg white if eggs are small

1/2 cup vegetable oil

1 teaspoon vanilla

1 cup sour cream

Mix well

In a separate bowl combine

1.5 cup measured shy of the full amount

Dash salt

Zest of one lemon

2 teaspoons baking powder

1 cup sugar

Mix and then add in thirds to the liquid

Dust 2 cups blueberries (more or less to your taste ) with gluten free flour and fold in

Bake at 350 in loaf pan for 50 minutes or until knife comes out clean. Don’t overbake!

Once done, use zested lemon and squeeze all juice into saucepan and mix in 1 cup powdered sugar until smooth on low heat.

Pour over loaf and enjoy.

Happy New Year. Make it a happy one!

❤️

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