Blueberry Cake (or Coffee Cake)

1 ¼ cup plus 1 tsp flour or Bob’s Red Mill 1 to 1 GF flour or your favorite GF flour + ½ tsp xanthan gum (omit if your flour already contains)

2/3 cup packed brown sugar

1 tsp cinnamon

¾ tsp baking powder

¾ tsp baking soda

¼ tsp kosher salt

1 egg

1/3 cup olive oil

½ cup plain Greek yogurt (see notes)

½ cup unsweetened applesauce (see notes)

1 tsp GF vanilla

1½ cup blueberries

1 tsp lemon zest (see notes)

1 – 2 tsp lemon juice (see notes)

Powdered sugar for dusting top, optional

Spray an 8 inch round cake pan or springform pan with GF baking spray. If using a cake pan, line the bottom of the pan with parchment paper.

In medium bowl whisk together flour, xanthan gum (if using), cinnamon, baking powder, baking soda, & salt. Mix in brown sugar, using a fork. Mix together until well combined & there are no lumps.

Make a well in the center of the flour mixture. In the well add egg, olive oil, yogurt, applesauce, vanilla & lemon zest. Using a fork, thoroughly mix all ingredients together until smooth.

In a small bowl, mix the blueberries with 1 tsp flour & enough lemon juice to coat blueberries. Set aside.

Pour batter into prepared pan. Sprinkle the blueberries on top of the batter in single layer.

Bake at 350° for about 40 minutes. The top should be golden brown & a toothpick inserted in the middle should come out clean.

Cool for about an hour before serving. You can cool in the pan or remove & place on wire rack or plate.

Dust with powdered sugar, if using. (I think it adds a nice finishing touch.)

Serve with whipped cream or ice cream.

Notes:

The 5.3 oz size container of yogurt is a little more than ½ cup & the 4 oz size container of apple sauce is a little less than ½ cup, so I just use the entire container of each & it seems to work!

For the lemon zest & juice, one fresh lemon will give you enough juice (or you can use bottled lemon juice) & you can just zest the skin & you will get enough.

This cake works as a dessert or as a coffee cake for breakfast or brunch! It’s not too sweet & has just a hint of lemon.

This recipe is based on a recipe from acouplecooks.com/blueberry-cake, thanks Sonja & Alex!