Not too heavy...not too light! Yes, this coffee cake is still dense, even with gluten free flour!
*We do use butter in this recipe, and although we eat primarily "Dairy Free," butter is something that we both can tolerate, as it has relatively small amounts of lactose. Butter also contains butyrate, which can promote digestive health!
1/2 c Butter (or Coconut Oil)
1/2-1 c Coconut Sugar (qty. based on desired sweetness)
Zest of 1 Lemon
2 tbsp Lemon Juice
1 C Gluten Free flour (cup for cup)
1/2 tsp Baking Powder
1/2 c Coconut Milk
1 c Blueberries (Fresh or Frozen)
2/3 c Gluten Free Flour
1/3 c Coconut Sugar
1/4 c Butter (or Coconut Oil)
Preheat oven to 350°F
Grease an 8" square pan (We typically use Coconut Oil)
Combine butter, sugar, lemon zest and lemon juice in a mixing bowl. Mix until smooth. Add eggs and mix again until smooth.
In a separate bowl, mix flour and baking soda.
Slowly add dry ingredients to the wet ingredients and mix. While you are doing this, also add the coconut milk.
Add blueberries while mixing everything.
Pour batter into pan.
Combine "Topping" ingredients in a small bowl. Mix ingredients until a crumble texture forms.
Spread topping evenly on top of the batter.
Place in oven and cook for about 35-40 mins or until done.