Wednesday, April 4, 2018

Blueberry Lemon Cake #recipe from author @DarylWoodGerber

Happy release week to Cleo Coyle!

From Daryl:

I don’t know if you celebrated the holidays, and if you did, you're probably sweet-ed out. If you are, don't worry. This cobbler is good at any time of the year. If you aren't, make this soon. This particular recipe is a little harder in terms of steps (grating and such), but it is oh so delicious and perfect for a brunch!

Also, if you need another recipe (because you're having a crowd), here's one that I shared a few weeks ago. Blueberry Bundt Cake. RECIPE. It is easy to make and serves 12-16!

Blueberries. Aren't they great? First of all, they are the only BLUE food! Apparently, blueberries are also good for cardio support, they raise HDL "good" cholesterol and lower LDL "bad" cholesterol. And as if that's not enough, blueberries also help lower blood pressure. Good for you? Oh, yeah! 

(Gluten-free version, serves 4-6)

*FOR THOSE WHO WISH TO MAKE THIS USING REGULAR FLOUR, substitute out the gluten-free flours and omit the xanthan gum.

Blueberry Filling Ingredients:

3 cups blueberries, rinsed
1 1/2 tablespoons sugar
1/2 tablespoon gluten-free flour (*I used sweet rice flour)
1/4 teaspoon salt
1/4 teaspoon cinnamon

Lemon Cake Ingredients:

1 1/3 cup gluten-free flour (*I used sweet rice flour here, too)
1/2 teaspoon xanthan gum
2 tablespoons whey flour
4 tablespoons brown sugar
2 teaspoons baking powder
1/2 teaspoon salt
6 tablespoons unsalted butter, cold and cut into pieces
8 generous tablespoons cream cheese
3/4 cup milk
2 eggs
2-4 tablespoons lemon juice (from fresh lemon)
1-2 teaspoons lemon zest (from fresh lemon)
*1/4 cup granulated sugar to sprinkle on top, if desired
*vanilla ice cream or whipped topping, if desired

Preheat oven to 350 degrees F.

Line 8-inch square pan with parchment paper.

In a bowl, toss the blueberries with the sugar, flour, salt, and cinnamon. Set aside.

In a pastry blender or food processor, whisk together the gluten-free flour, xanthan gum, whey powder, brown sugar, baking powder, and salt. Add in the butter and pulse until the mixture looks crumbly.

Add in the cream cheese and pulse, then add milk, eggs, lemon juice, and lemon zest and mix until the dough has come together but is just combined. [IT WILL RESEMBLE COOKED OATMEAL].

Spoon half the dough into the prepared pan and pat to make it even.  Distribute the berry mixture evenly on top of the dough. Top with the rest of the dough and pat to make it even. If desired, sprinkle with granulated sugar.

Bake for 28-30 minutes, until the coffee cake is a warm brown. If desired, serve with vanilla ice cream or whipped topping.

Savor the mystery!

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  1. Blueberries and lemon? Perfect!

    1. I know, Libby, right? I love this coffee cake! ~ Daryl

  2. I am imagining closing my blinds and ignoring the weather while having a healthy serving of this cobbler with a cup of tea. The flavors are perfect and remind me of wonderful, bright, warmer weather. Trying to ignore the current snow.

  3. Ok I am lazy so I wonder if just used a box lemon cake and then did all the other stuff, lol. It looks so good. Thanks!