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When I was asked to develop a recipe for the Whole Grain Brunch, organized by Bob’s Red Mill and Attune Foods, I couldn’t have been happier. Two of my favorite brands, joining forces to promote my favorite meal of the day. As I’m sure you can imagine, I gladly accepted.
It took me awhile to choose which type of dish I wanted to make. I was going back and forth between pancakes, waffles and breakfast cake. They’re all delicious, all fairly easy to make gluten-free and all absolutely perfect for breakfast.
I settled on breakfast cake for a couple of reasons. First, it gives you freedom to play around with different ingredients and flavors. Second, it loves fruit – and I mean loves fruit – especially berries. Third, it only requires one pan; you pop it in the oven and you’re done. Unlike pancakes and waffles, which need constant attention, breakfast cakes are easy-going and mellow, plus with my adaptations they’re healthy and nutritious.
Lemon Blueberry Coffee Cake
serves 6 – 8
for the cake:
- ½ cup sweet sorghum flour
- ½ cup toasted quinoa flour
- ¾ cup Bob’s Red Mill Almond Meal
- ½ cup tapioca starch
- 1 cup coconut sugar
- 2 teaspoons baking powder
- 1 teaspoon guar gum
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ¼ teaspoon salt
- 2 organic eggs, beaten
- ¼ cup melted coconut oil
- 2 teaspoons vanilla
- 8 tablespoons coconut milk
- Zest of one lemon
- 1 cup frozen blueberries (preferably Maine blueberries)
for the streusel topping:
- ⅓ cup coconut sugar
- 2 tablespoons coconut oil, melted
- ¼ cup Erewhon’s Crispy Brown Rice Cereal
- 1 teaspoon lemon zest
- ¼ cup chopped pecans
- 2 tablespoons Bob’s Red Mill Almond Meal
Preheat the oven to 350 degrees F. Line a 9″ round baking pan with parchment paper and set aside.
In a medium bowl or stand-up mixer, combine your dry ingredients and whisk them together to combine.
In a separate bowl, combine your eggs, coconut oil, vanilla and half of the coconut milk. Beat these into the dry ingredients until a very thick batter begins to form. Slowly add the rest of your coconut milk, one tablespoon at a time. You want the dough to still be slightly thicker than a cake batter. Fold in the lemon zest and blueberries.
Spoon the mixture into your baking pan and set aside.
Prepare the crumb topping by combining all the ingredients into a small bowl and beat until you have a sandy texture. Sprinkle the mixture evenly over the top of the cake.
Bake in the center of your warmed oven for 40 – 45 minutes. Test with a cake tester by placing it in the center of the cake. If there is nothing on the stick when you remove it, the cake is ready!
Slice into 6 -8 slices and serve.
This recipe is linked to: Friday Foodie Fix
And now for the giveaway!!
This giveaway is now closed. Thanks to all who entered!
Bob’s Red Mill and Attune Foods have both generously offered to supply one lucky reader with the ingredients to make this recipe! This giveaway includes:
- 1 bag of Bob’s Red Mill Almond Meal
- 1 box of Attune Foods’ Erewhon Brown Rice Crispy Cereal
Here’s how to enter:
- Leave a comment on this post, whatever you would like. For example, you could share what your favorite brunch item is.
Additional entries:
- Follow the Queen of Quinoa on Facebook and Twitter, leaving a comment saying you did*
- Follow Bob’s Red Mill on Facebook and Twitter, leaving a comment saying you did
- Follow Attune Foods on Facebook and Twitter, leaving a comment saying you did
- Follow the Queen of Quinoa on Pinterest*
- Follow Bob’s Red Mill on Pinterest
- Follow Attune Foods on Pinterest
- Subscribe to the Queen of Quinoa via email or RSS Feed*
This giveaway is open to US residents. The giveaway is open until 9:00am EST on Friday, May 25th, 2012. One winner with valid entries will be randomly selected and notified by email that they have won.
Remember, you must leave a separate comment for each entry.
* If you already follow me on Facebook, Twitter, Pinterest and/or already subscribe to the Queen of Quinoa, let me know in your comment below.
Good luck everyone and happy brunching!
This giveaway is now closed. Thanks to all who entered!
This looks amazing. I usually eat some granola or some toast as a mid-morning snack. I guess I need to be a little more inventive. Great Post!
I follow you on Facebook and Twitter.
I follow Bob’s Red Mill on Facebook and Twitter.
I follow Attune Foods on Facebook and Twitter.
I follow you on Pinterest.
I follow Bob’s Red Mill on Pinterest.
I follow Attune Foods on Pinterest.
My favorite brunch is breakfast tacos, but it might be Lemon Blueberry Coffee Cake after I win these ingredients!
I love these brands and enjoy using them to make clean treats
Following you on Facebook
Following you on pinterest!
Following bobs red mill on Facebook
Following attune on Facebook!
Your breakfast cake looks delicious! My favorite type of breakfast food!
I follow you via email!
I follow Attune Foods on Pinterest!
I Follow Bob’s Red Mill on Pinterest!
I Follow the Queen of Quinoa on Pinterest!
I Follow Attune Foods on Facebook and Twitter!
I Follow Bob’s Red Mill on Facebook and Twitter!
I Follow the Queen of Quinoa on Facebook and Twitter!
I love almond cake for brunch; a cousin in Italy made one with zabaglione in it and it was wonderful.
I follow Bob’s Red Mill on twitter: ljskop
I follow Attune on twitter: ljskop
I follow you on twitter: ljskop
I usually do a bagel with almond butter and honey, but what you made here looks very appetizing and very moist! Thanks for the opportunity to win some Bob’s Red Mill.
This recipe looks delicious!
Followed you on FB!
Followed you on twitter!
I love breakfast cakes like this for brunch…such a nourishing, hearty meal that includes great whole grains and fruit!
I follow you on pinterest now!
I make a similar recipe for a blueberry and pineapple breakfast cake, using quinoa flakes! You should check it out here: http://everydayvegangirl.blogspot.com/2012/04/brunch-or-breakfast-idea-blueberry-and.html
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Oh man this sounds awesome! I love lemon and blueberries together
like you on facebook and follow you on twitta
like bob’s red mill on facebook and follow them on twitta too
follow you on pinterest
follow bob’s red mill on pinterest tooo!
follow attune on pinterest as well
and lastly, i subscribed by email
I am picturing myself eating this coffee cake on a cool summer morning next to the pool. Great recipe, love the photos.
My favorite breakfast/brunch food would probably be a Bagel Egg Sandwich with sauteed tomatoes, onions and spinach
But you coffee cake looks amazing!
I currently follow you on Facebook
I am now following you on Pinterest
My favorite brunch item would definitely be anything pastry like, coffer cakes, muffins, biscuits, croissants!
Was already following you on facebook, but now twitter! (I’m just new to the whole twitter world, it’s so confusing!)
Now following Bob’s RedMill on both facebook and twitter, funny because I was just browsing their site this morning!
Gotcha on pinterest now…
Now following bob on pinterest
Now following attune foods on both facebook and twitter!
Already subscribed to your posts, I just can’t figure out where attune is on pinterest?
I am fairly new to gf, and I just discovered quinoa, so I am always interested in new recipes! This looks AMAZING and I can’t wait to try it! Thanks!
Now following you on Pintrest, and I was already a Facebook fan!
My favorite brunch item is definitely french toast! yum!
This sounds fantastic! I’m now following you on Pinterest!
What an addition! Breakfast got more amazing.
I love the cross-section of sweet blueberries, too.
Tart cherries and sweet berries – nothing better!! French toast is so good