One really delicious and healthy summer treat that you and the family will be sure to enjoy!! This Blueberry Coffee Cake recipe is a great spin-off of regular coffee cake. Here’s the recipe:
Prep Time 20mins Baking Time 1 hour Makes 1 Cake
- 1 cup coconut oil
- 2.5 cup Leaner Creamer Coconut Sugar (split into 2 & ½ cups)
- 1 cup sour cream
- 1 tsp vanilla extract
- 1 ⅝ cup all-purpose flour
- 1 tsp baking powder
- ¼ tsp salt
- 1 cup fresh or frozen blueberries
- 1 tsp ground cinnamon
1 Preheat the oven to 350°F. Grease and flour a 9” bundt pan.
2 In a large bowl, cream together the coconut oil and LC Coconut Sugar until light and fluffy. Beat in the eggs one at a time, then stir in the sour cream and vanilla. Combine the flour, baking soda, and salt; stir into the batter just until blended. Fold in blueberries.
3 Spoon half of the batter into the prepared pan. In a small bowl, stir together the ½ cup LC Coconut Sugar and cinnamon. Sprinkle half of this mixture over the batter in the pan. Spoon remaining batter over the top, and then sprink the remaining cinnamon mixture over. Use a knife or thin spatula to swirl the sugar layer into the cake.
4 Bake for 55 to 60 minutes in the preheated oven, or until it passes the fork test. Cool in the pan over a wire rack. Invert into a serving plate, and tap firmly to remove from the pan. Enjoy!