Lemon Blueberry Cake Recipe by Bella Gluten-Free

This cake combines two of my favorite flavors, blueberries and lemon.  With Bella Gluten-Free All Purpose Mix, it took me only 25 minutes from start to finish. The cake is light and fruity. The simple streusel topping adds just the right sweetness. Add a cup of caffeine du jour and you are ready for the day.

 
Servings: Makes 8 Servings.  •   Prep: 5 mins  • Total: 25 mins
BlueberryCrumble3x3Lemon Blueberry Cake by Bella Gluten-Free   Ingredients:

 

Streusel Topping:

1/4 cup brown sugar

1 TBL Bella Gluten-Free All Purpose Baking Mix

1/4 tsp cinnamon

1 tsp lemon zest

1 TBL butter or butter alternative, chopped


Cake:

1 cup Bella Gluten-Free All Purpose Baking Mix

1/2 cup sugar such as Evaporated Cane Juice

1 tsp baking powder

2 TBL butter or butter alternative

1 egg or egg substitute

1/2 cup milk or milk substitute

1 tsp gluten-free vanilla

1/2 tsp lemon extract

1 cup blueberries. frozen or fresh



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Prep: 5 minutes

 

Directions:

Streusel Topping:
In a small bowl whisk together dry ingredients. Add chopped butter. With your fingers or with a pastry knife rub in butter until mixture is has a crumbly texture.


Cake:
Preheat oven to 350 degrees and lightly grease a 8 or 9 inch round or 8" square baking pan.

In a small bowl, mix together Bella Gluten-Free Baking Mix, sugar, and baking powder.

In a medium bowl, whisk together egg, milk and vanilla.  Add dry ingredients to egg mixture and stir just until combined. Add to baking pan and top with streusel.  Bake for 20-25 minutes or until center is set.

*For cookbook followers use Mary's Baking Mix II and add 1 tsp of xanthan gum.

**Pair your favorite fruits and flavorings to create a coffee cake of your own.