Blueberry Sour Cream Coffee Cake
I made this GF and sugar free
I like blueberries and I like cake. I saw this coffee cake recipe and wanted to see how it would turn out with a gluten free flour blend. The first time I made it with just GF flour it turned out great! The second time I made it I made it GF and sugar free. It still turned out great. I will be making this again and eating it without any guilt. Hope you try it. Enjoy.
Recipe adapted from The Girl Who Ate Everything
serves 16
Ingredients
1 cup butter, softened
2 cups sugar (I used granulated xylitol)*
2 eggs
1 cup sour cream
1 tsp vanilla extract
1 ¾ cups all-purpose flour (I used GF jules flour)
1 tsp baking powder
¼ tsp salt
1 ½ cup fresh or frozen blueberries (I have used both – do not thaw frozen berries)**
½ cup brown sugar (I used Monk Fruit golden)
1 tsp ground cinnamon
½ cup chopped pecans
Confectioner sugar for dusting (optional)
Directions
Preheat oven to 350 degrees. Grease and flour a nine inch bundt pan.
In a large bowl, cream together the butter and sugar until light and fluffy. (When I blended in the xylitol it didn’t get that really smooth texture you get with regular sugar but it baked up fine). Beat in eggs one at a time, then gently stir in the sour cream and vanilla. Over mixing will cause the cake to deflate. In a separate bowl whisk the flour, baking powder, and salt; stir into batter just until blended. Fold in blueberries.
Spoon half the batter into the prepared pan. In a small bowl, stir together the brown sugar, cinnamon and pecans. Sprinkle half of this mixture over the batter in the pan. Spoon remaining batter over the top and then sprinkle with the remaining pecan mixture.
Bake for 50 to 60 minutes (50 worked for me) or until a knife inserted into the crown of the cake comes out clean. For dark, nonstick pans bake time could be shorter.
Cool in the pan over a wire rack until completely cool. Invert onto serving plate, and tap firmly to remove from the pan. Dust with confectioners’ sugar, if using, just before serving.
Store in airtight container for up to 5 days.
*Next time I bake this I will use a little less xylitol – maybe 1/34 cup.
**If using frozen blueberries toss with a tablespoon of flour before adding to batter. This will prevent the berries from sinking while baking.