Lemon-Blueberry Coffee Cake
Servings Prep Time
10– 12 people 20 minutes
Cook Time
60minutes
Servings Prep Time
10– 12 people 20 minutes
Cook Time
60minutes
Ingredients
For the coffee cake
For the lemon glaze
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.