Gluten-Free Lemon Blueberry Breakfast Cake
Gluten-Free Lemon Blueberry Breakfast Cake
This breakfast cake is very filling. It has juicy blueberries and the tanginess of the lemon to make a balanced and fruity breakfast bread.
Servings: 7 people
Ingredients
- 1/2 cup butter unsalted, room temperature
- 2 tsp lemon juice
- 13 tbsp coconut sugar
- 1 large egg room temperature
- 2 tsp gluten-free vanilla extract
- 2 cups gluten-free all purpose flour
- 1 tsp xanthan gum omit if all purpose flour contains this
- 2 tsp gluten-free baking soda
- 1 tsp salt
- 1/2 cup buttermilk
- 2 cups blueberries
- 1/8 cup milk
Instructions
- Preheat oven to 350°F and grease an 8”x8” pan
- Cream butter and sugar in a mixing bowl until light and fluffy
- Add lemon juice, egg, and vanilla extract
- Beat for 1 minute
- In a separate bowl, combine flour, xanthan gum, baking powder, and salt
- Add dry ingredients to wet, alternately with buttermilk. Start and end with the flour mixture
- Add milk and stir completely
- Carefully fold in blueberries and pour batter into pan
- Sprinkle 1 tablespoon of coconut sugar on top
- Bake for approximately 50-60 minutes, or until a toothpick comes out clean when stuck into the middle of the cake