BLUEBERRY CRUMBLE COFFEE CAKE
These cakes are delicious, and I know this because I gave them out to my neighbors and they love them. I got smiles, praise, and even a CD filled with Tango music back! So do with that what you will. I'll be making more of these Blueberry Crumble Coffee Cakes.
COFFEE CAKE TOPPING:
6 tablespoons of coconut sugar
1/2 cup of Gluten Free flour
1 tsp of cinnamon
1/4 tsp of salt
1/2 a stick of Vegan butter cut into pieces
1 stick of Vegan Butter
3/4 cup coconut sugar
2 large eggs
1/2 cup of oat milk (or any milk substitute)
1 1/2 tsp of vanilla
1 tsp of lemon zest (usually only need about one lemon)
2 cups of flour
2 tsp baking powder
1/2 tsp of salt
1 cup of fresh blueberries
COFFEE CAKE TOPPING DIRECTIONS:
Mix all dry ingredients together.
Add butter and mix with your fingers until all dry ingredients are crumbly.
Put in fridge while you make cake batter
CAKE BATTER DIRECTIONS:
Preheat oven to 375 degrees
Mix the butter and sugar together with a blender until creamy.
Add in eggs one by one and blend with mixer.
Then add the vanilla and lemon zest and continue to mix
Next at half of your dry ingredients, then add some of your milk, mix and repeat until it's all in.
Then add your blueberries and fold into batter with a spatula.
Put into a greased cake ban (I used a round 9 inch pan)
Grab your coffee crumble from the fridge and put on top of the batter
Bake for 40 - 45 minutes
Garnish with blueberries