Blueberry Coffee Cake

THE coffee cake

As I’m sure you’ve come to learn sweet treats are a staple in this camper, and making them is something I learned to love when living a little bit further from the grocery store. Now, making sweet treats is something I love doing, even when life is feeling a little bit busy. It’s a great opportunity to slow down and work with my hands, and make something.

Baking has become a creative outlet for me, especially since I have started creating all of my own recipes. There is so much fun behind making food that is going to feed people in my home. It’s also great to make something, and be able to learn how to change the recipe to make something I’m proud of and want to share!

This bread I made because it’s what we have on hand, and I was craving something with blueberries. Luckily, it turned into something that was super yummy on the first try! The brown sugar in this makes it the perfect *almost* coffee cake flavor, with a crumble on top that keeps me coming back for another piece.

So, with no further ado, here’s the yummy recipe!

Recipe:

• 1/2 cup melted butter

• 1/3 cup sugar

• 1/3 cup brown sugar

• 2 eggs

• 1/4 cup half and half

• 1 tsp vanilla

• 1 1/2 cups Bob’s Red Mill 1:1 Gluten Free Flour

• 1 tsp baking soda

• 1 1/2 tsp cinnamon

• 2/3 cup blueberries

• 2 tbsp brown sugar

• 1 tsp cinnamon

Directions:

• Preheat oven to 350 degrees.

• Mix together butter, sugars, eggs, half and half, and vanilla.

• In a separate bowl mix together flour, baking soda, and cinnamon.

• Mix together wet and dry ingredients.

• Fold in blueberries.

• Transfer mixture to 10” cast iron.

• Mix together extra brown sugar and cinnamon in a small bowl, sprinkle on top of cake.

• Bake in the oven for 20-25 minutes.