Cake Batter
2 Cups of Gluten Free 1 to 1 flour lightly spooned into measuring cup
2 tsp baking powder
1/2 tsp salt
3/4 cup organic cane sugar
1/4 cup softened butter or butter alternative
1 large organic egg
1 tsp pure vanilla extract
3/4 cup non dairy yogurt ( i use coconut milk yogurt)
2 cups of fresh or frozen blueberries
If using frozen do not defrost fold in gently, the cake will take about 10 -15 more minutes longer to bake.
Topping
1/3 cup organic brown sugar
1/3 cup of gluten free flour
1/3 cup gluten free rolled oats
1 tsp cinnamon
1/4 cup of softened butter or butter alternative
1. In a mixing bowl using a hand mixer or food processor mix all topping ingredients until crumbly and butter pieces are pea sized or smaller and set aside.
Cake
In a medium sized bowl whisk together flour, baking powder and salt until blended.
In a large mixing bowl cream together the butter, sugar, egg and vanilla.
Alternately start mixing in your yogurt and flour mixture to your creamed butter mix. (Do not over mix.)
Gently fold in your blueberries with a rubber spatula, batter will be thick.
Spread the batter into your prepared greased and parchment lined 9” cake pan then sprinkle your topping over the batter.
Bake at 350°F for 45-50 minutes until golden brown and a toothpick comes out clean.
Once cooled remove from pan and serve.
This also freezes well, defrost on counter and warm in oven on low wrapped in foil. (For Christmas this is super tasty made with cranberries!)
Product tips:
My preferred flour is Bob’s Red Mill 1 to 1
Silk unsweetened coconut milk yogurt is my fave in my recipes
And butter alternative I like to use is Earth Balance soy free or Melt brand vegan butter sticks
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