Lemon-Blueberry Coffee Cake

If you’re looking for something tasty for Easter or Mother’s Day or a baby or wedding shower, look no further. This lovely tender, sweet, and tart lemon cake with juicy little bursts of blueberry and a pretty lemon glaze is perfect for celebrating something great!

Excerpted from Pure Delicious by arrangement with Pam Krauss Brooks, a member of Penguin Group (USA) LLC, A Penguin Random House Company. Copyright © 2016, Heather Christo LLC.

Lemon-Blueberry Coffee Cake

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Print Recipe

• Coursebrunch, Dessert
• CuisineAmerican

Servings	Prep Time
10 - 12 people	20 minutes

Cook Time

60 minutes

Servings Prep Time 10 - 12 people 20 minutes

Cook Time 60 minutes

Lemon-Blueberry Coffee Cake Votes: 2 Rating: 5 You: Rate this recipe! Print Recipe Coursebrunch, Dessert CuisineAmerican Servings Prep Time 10 - 12 people 20 minutes Cook Time 60 minutes Servings Prep Time 10 - 12 people 20 minutes Cook Time 60 minutes

Ingredients

For the coffee cake

• Nonstick cooking spray
• 1-1/2 cups unsweetened coconut milk
• 1-1/2 tablespoons apple cider vinegar
• 2 tablespoons fresh lemon juice
• 3 cups all-purpose gluten-free flour
• 1-1/4 cups granulated beet sugar
• 1 tablespoon, plus 2 teaspoons baking powder
• 1-1/2 teaspoons xanthan gum
• 1 teaspoon kosher salt
• zest of 2 lemons
• 2/3 cup coconut oil melted
• 1 teaspoon pure vanilla extract
• 1 cup fresh blueberries

For the lemon glaze

• zest of 2 lemons
• 2 teaspoons fresh lemon juice
• 2 teaspoons unsweetened coconut milk
• 1 cup beet confectioners' sugar

Servings: - 12 people

Instructions

1. Preheat the oven to 350°F. Spray a 10-cup Bundt pan with cooking spray.
2. In a small bowl, combine the coconut milk, vinegar, and lemon juice and set aside.
3. In a large bowl, combine the flour, sugar, baking powder, xanthan gum, salt, and lemon zest and whisk well. Make a well in the center and add the coconut oil, vanilla, and coconut milk mixture. Stir until you have a smooth batter. Very gently fold in the blueberries.
4. Transfer the batter to the prepared pan and gently smooth the batter to the edges of the pan with a spatula. Bake for 60 minutes, until a skewer inserted into the cake comes out clean. Let the cake cool in the pan for at least 20 minutes, then turn it out onto a wire rack set over a rimmed baking sheet.
5. To make the lemon glaze: In a small mixing bowl, whisk together the zest of one lemon, lemon juice, coconut milk, and confectioners’ sugar until smooth.
6. Drizzle with the glaze, sprinkle with the remaining lemon zest, then slice and serve.