Blueberry Boy Bait

I have been meaning to make this cake for ages but every time I about to I realize I am missing one key ingredient...usually blueberries.  Today was different.  I planned for this day and with all ingredients on hand I made the best gluten-free blueberry coffee cake I have ever eaten.

It is light, buttery, fluffy, studded with blueberries and the crunchy cinnamon sugar topping is amazing.

Of course I once again have Cybele Pascal to thank for an incredible GF recipe.  Her cookbook never fails to amaze me.   Each recipe is nothing short of perfection.

This time around I only switched things up a bit.  I added 3 eggs instead of egg replacer and used almond milk instead of rice milk.  Other than that, I stuck to her recipe and it turned out brilliantly.

Get this book - seriously, GET IT!

 Let's get to it!

RECIPE:
*adapted source recipe: Blueberry Boy Bait, The Allergen-Free Baker's Handbook,  Cybele Pascal

WHAT YOU NEED

2 cups gluten-free flour mix (I use Authentic Food's GF Flour Blend) or see Cybele's site for her flour blend ingredients
1/2 teaspoon xanthan gum
1 tablespoon baking powder
1 teaspoon salt
3/4 cup vegetable shortening
3/4 cup firmly packed light brown sugar
1/4 cup granulated sugar
3 eggs at room temperature
3/4 cup almond milk
1 cup fresh blueberries tossed with 1 tbsp GF flour blend
1/4 cup granulated sugar mixed with 1/2 teaspoon ground cinnamon

MAKE IT

SPRAY 9"x9" baking pan with cooking spray
PREHEAT oven to 350F

IN MEDIUM BOWL, whisk together first 4 ingredients
IN BOWL OF STAND MIXER, fitted with paddle attachment, cream shortening and 2 sugars on HIGH speed for 2 minutes
ADD eggs and blend on MED speed for 30 seconds
ON SLOW SPEED, add 1/3 of flour mixture and stir til just combined (15 seconds)
ADD 1/2 almond milk and blend 20 seconds
REPEAT until all flour mixture and almond milk have been added and blended til combined

SPREAD 1/2 of cake batter in pan
LAYER with 1/2 blueberries
REPEAT
TOP with cinnamon sugar

BAKE 1 hour
REMOVE from oven and place dish on cooling rack
COOL for 1/2 hr before slicing

ENJOY !