Lemon Blueberry Coffee Cake + {giveaway}

Gluten-free Blueberry Lemon Coffee Cake_Queen of Quinoa

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.

Gluten-free Lemon Blueberry Coffee Cake_Queen of Quinoa

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.

Gluten-free Lemon Blueberry Coffee Cake_Queen of Quinoa

 

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:

  1. Leave a comment on this post, whatever you would like. For example, you could share what your favorite brunch item is.

Additional entries:

  1. Follow the Queen of Quinoa on Facebook and Twitter, leaving a comment saying you did*
  2. Follow Bob’s Red Mill on Facebook and Twitter, leaving a comment saying you did
  3. Follow Attune Foods on Facebook and Twitter, leaving a comment saying you did
  4. Follow the Queen of Quinoa on Pinterest*
  5. Follow Bob’s Red Mill on Pinterest
  6. Follow Attune Foods on Pinterest
  7. 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!

 

 

About Queen of Quinoa

Alyssa Rimmer is the quinoa obsessed girl behind the gluten-free blog, the Queen of Quinoa. She loves experimenting with nutritious and whole-food ingredients, and seeks to encourage the everyday home chef that cooking and eating gluten-free can not only be healthy, but also delicious and fun. After struggling with stomach issues throughout her college years, Alyssa decided enough was enough and took her health into her own hands. She started by removing gluten from her diet and hasn’t looked back since. Two happy years have passed and her stomach issues have practically disappeared. Living gluten-free has also helped her to truly discover her passion for cooking and she has embraced her new lifestyle with open arms. With the Queen of Quinoa, Alyssa shares her gluten-free recipes, many of which are focused on the superfood quinoa, and discusses her journey to living a more fulfilled and healthy life. She now also cooks refined sugar-free and although not all her of recipes are vegan, she has loved learning and experimenting with vegan baking. She lives in Burlington, Vermont where she is surrounded by fresh, local produce and is always inspired by the fabulous seasonal ingredients that make this state so special. She is excited to share her recipes with you, as she helps to uncover the amazing world of quinoa.
This entry was posted in Breakfast, Cakes & Cupcakes, Desserts, Gluten-free, Quinoa, Recipe Index and tagged , , , , . Bookmark the permalink.

60 Responses to Lemon Blueberry Coffee Cake + {giveaway}

  1. Jeffrey says:

    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!

    • Kate says:

      Could I use cooked quinoa or does it need to be quinoa flour? Looks delicious! Happy new year!

      • In this case it needs to be a flour – not necessarily quinoa – but you wouldn’t be able to substitute cooked quinoa. If you don’t have quinoa flour, you can either a) make your own in a spice grinder or blender or b) substitute it for another gluten-free flour (like brown rice, sorghum or millet). Hope that helps!

        • Kate says:

          Hi Queen of Quinoa, thank you so much for your reply and helpful suggestions. I do like to make my quinoa flour and look forward to making another one of your delicious recipes! Thanks for all them! I am happy that I found you;)

  2. Jeffrey says:

    I follow you on Facebook and Twitter.

  3. Jeffrey says:

    I follow Bob’s Red Mill on Facebook and Twitter.

  4. Jeffrey says:

    I follow Attune Foods on Facebook and Twitter.

  5. Jeffrey says:

    I follow you on Pinterest.

  6. Jeffrey says:

    I follow Bob’s Red Mill on Pinterest.

  7. Jeffrey says:

    I follow Attune Foods on Pinterest.

  8. Debbie Chaney says:

    My favorite brunch is breakfast tacos, but it might be Lemon Blueberry Coffee Cake after I win these ingredients!

  9. Rebecca says:

    I love these brands and enjoy using them to make clean treats :)

  10. Rebecca says:

    Following you on Facebook :)

  11. Rebecca says:

    Following you on pinterest!

  12. Rebecca says:

    Following bobs red mill on Facebook

  13. Rebecca says:

    Following attune on Facebook!

  14. Becky Jordan-Tracey says:

    Your breakfast cake looks delicious! My favorite type of breakfast food!

  15. Becky Jordan-Tracey says:

    I follow you via email!

  16. Becky Jordan-Tracey says:

    I follow Attune Foods on Pinterest!

  17. Becky Jordan-Tracey says:

    I Follow Bob’s Red Mill on Pinterest!

  18. Becky Jordan-Tracey says:

    I Follow the Queen of Quinoa on Pinterest!

  19. Becky Jordan-Tracey says:

    I Follow Attune Foods on Facebook and Twitter!

  20. Becky Jordan-Tracey says:

    I Follow Bob’s Red Mill on Facebook and Twitter!

  21. Becky Jordan-Tracey says:

    I Follow the Queen of Quinoa on Facebook and Twitter!

  22. Linda S. says:

    I love almond cake for brunch; a cousin in Italy made one with zabaglione in it and it was wonderful.

  23. Linda S. says:

    I follow Bob’s Red Mill on twitter: ljskop

  24. Linda S. says:

    I follow Attune on twitter: ljskop

  25. Linda S. says:

    I follow you on twitter: ljskop

  26. Amy says:

    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.

  27. Joy says:

    This recipe looks delicious!

  28. Joy says:

    Followed you on FB!

  29. Joy says:

    Followed you on twitter!

  30. I love breakfast cakes like this for brunch…such a nourishing, hearty meal that includes great whole grains and fruit!

  31. I follow you on pinterest now!

  32. 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

  33. Pingback: Lemon Rosemary Quinoa with Fiddleheads & Mushrooms | The Queen of Quinoa | Gluten-free + Quinoa Recipes

  34. Oh man this sounds awesome! I love lemon and blueberries together :)

  35. like you on facebook and follow you on twitta

  36. like bob’s red mill on facebook and follow them on twitta too :)

  37. follow bob’s red mill on pinterest tooo!

  38. follow attune on pinterest as well

  39. and lastly, i subscribed by email :D

  40. Gavin says:

    I am picturing myself eating this coffee cake on a cool summer morning next to the pool. Great recipe, love the photos.

  41. Cass says:

    My favorite breakfast/brunch food would probably be a Bagel Egg Sandwich with sauteed tomatoes, onions and spinach :) But you coffee cake looks amazing!

  42. Cass says:

    I currently follow you on Facebook

  43. Cass says:

    I am now following you on Pinterest

  44. Emily Butler says:

    My favorite brunch item would definitely be anything pastry like, coffer cakes, muffins, biscuits, croissants!

  45. Emily Butler says:

    Was already following you on facebook, but now twitter! (I’m just new to the whole twitter world, it’s so confusing!)

  46. Emily Butler says:

    Now following Bob’s RedMill on both facebook and twitter, funny because I was just browsing their site this morning!

  47. Emily Butler says:

    Gotcha on pinterest now…

  48. Emily Butler says:

    Now following bob on pinterest :)

  49. Emily Butler says:

    Now following attune foods on both facebook and twitter!

  50. Emily Butler says:

    Already subscribed to your posts, I just can’t figure out where attune is on pinterest?

  51. Jennifer says:

    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!

  52. Jennifer says:

    Now following you on Pintrest, and I was already a Facebook fan!

  53. Sara says:

    My favorite brunch item is definitely french toast! yum!

  54. Laura says:

    This sounds fantastic! I’m now following you on Pinterest!

  55. What an addition! Breakfast got more amazing.

    I love the cross-section of sweet blueberries, too. :)

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