Gluten-Free Blueberry Coffee Cake

Bursting with the flavors of blueberries and lemon, this coffee cake is perfect for a cozy morning or an afternoon snack. 

Ingredients:

Filling:

- 1/2 cup Greek yogurt

- 1 tbsp powdered sugar (made from organic cane sugar)

- 2 tbsp lemon zest

Cake:

- 3/4 cup pure cane sugar

- Zest of 1 lemon

- 1 1/2 cups gluten-free flour

- 1 1/4 tsp baking powder

- 1/4 tsp sea salt

- 1/2 cup softened butter

- 1 1/2 tsp vanilla extract

- 3 eggs (room temperature)

- Juice from 1/2 a lemon

- 3 tbsp milk of choice (such as organic heavy whipping cream)

- 1 1/2 cups blueberries

Topping:

- 3 tbsp cane sugar

- 2 tbsp softened butter

- 1/3 cup gluten-free flour

- Pinch of sea salt

Icing:

- 1/4 cup homemade powdered sugar

- 1/2 tbsp heavy whipping cream (or milk of choice)

- 1 tbsp lemon juice

Instructions:

1. In a small bowl, mix together the Greek yogurt, powdered sugar, and lemon zest for the filling. Place it in the fridge until ready to use.

2. Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Grease an 8-inch cake pan.

3. In a large mixing bowl, combine the cane sugar, lemon zest, gluten-free flour, baking powder, and sea salt for the cake.

4. Add the softened butter, vanilla extract, eggs, lemon juice, and milk of choice to the dry ingredients. Mix well until a smooth batter forms.

5. Stir in the blueberries gently until evenly distributed.

6. Pour half of the batter into the greased cake pan.

7. Take the Greek yogurt filling out of the fridge and add dollops of it on top of the batter in the cake pan. Spread it out evenly.

8. Cover the filling with the rest of the cake batter.

9. In a separate bowl, prepare the topping by mixing together the cane sugar, softened butter, gluten-free flour, and a pinch of sea salt until crumbly.

10. Sprinkle the streusel topping evenly over the top of the cake batter.

11. Bake the cake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.

12. Remove the cake from the oven and let it cool.

13. In a small bowl, mix together the powdered sugar, heavy whipping cream (or milk), and lemon juice to make the icing.

14. Once the cake has cooled, drizzle the icing over the top.

Whether enjoyed for breakfast or as a sweet snack, this gluten-free coffee cake is sure to satisfy your cravings. Enjoy!