Kim’s Dairy & Gluten Free Blueberry Streusel Coffee Cake
Nothing says Summer like blueberries! Author of multiple books, fantastic friend, and expert of everything gluten, Kim re-created a gluten and dairy free version of her mother’s Blueberry Buckle cake. Using a combination of olive oil and organic buttery spread for butter and almond milk for a delicious summer dessert! 9-12 servings.
Enjoy these books by author Kim Koeller LET’S EAT OUT AROUND THE WORLD & ALLERGY FREE GLUTEN FREE PASSPORT SERIES & much more at https://glutenfreepassport.com/ @GFAFPassport
Simple Ingredients:
Streusel
· 1 ½ teaspoons of Villa Graziella Organic extra virgin olive oil
· 4 tablespoons of Earth Balance organic buttery spread, softened
· 2/3 cup King Arthur Flour Gluten-Free All-Purpose Baking Mix
· 1/2 cup organic brown sugar, packed
· 1 teaspoon cinnamon
Cake
· 1 ½ tablespoons of Villa Graziella Organic extra virgin olive oil
· 1/8 cup Earth Balance Organic Buttery Spread, melted
· 1 1/2 cup King Arthur Flour Gluten-Free All-Purpose Baking Mix
· 1/2 cup organic sugar
· 2 large eggs
· 1/2 cup almond milk
· 1 teaspoon gluten free vanilla
· 1 pint of fresh blueberries
Easy Directions:
Streusel
1.Mix the gluten free baking mix, brown sugar, and cinnamon together until evenly blended.
2. Add the olive oil and buttery spread mix evenly crumbly and set aside.
Cake
1. Preheat oven to 350 degrees.
2. Lightly grease a 9" square pan with butter spread and dust with baking mix.
3. Whisk together the baking mix and sugar in a separate bowl.
4. Whisk together the olive oil, the melted buttery spread, eggs, almond milk, and vanilla.
5. Stir wet mixture into the dry ingredients until well blended.
6. Mix in the pint of blueberries.
7. Spread the batter evenly into the prepared 9” square pan.
8. Sprinkle batter with streusel topping.
9.Bake for approximately 22-26 minutes until a cake tester or toothpick comes out clean and the
middle springs back when pressed lightly.
10.Cool for 15-20 minutes, cut into squares, serve & enjoy!
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