In our health journey I realized that portion control became an issue… well, using the word “control” doesn’t really describe what was going on! We were eating way too much and somehow justifying it. So I made these as mini cakes that we could share. Plus, since it’s just the two of us, we can freeze the remaining portions and just pop them in the air fryer to warm up when we want one!
Lemon Blueberry Coffee Cake
Makes 12 servings
Cake:
1/2 cup butter or margarine
1/2 cup firmly packed brown sugar
1/2 cup granulated sugar
2 eggs
1 cup sour cream
1 teaspoon vanilla extract
2 cups plus 1 tablespoon all-purpose gluten free flour, divided
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup fresh blueberries
powdered sugar
- Heat the oven to 350°F. Combine the butter, brown sugar and sugar in a mixing bowl of an electric mixer. Beat until light and fluffy. Add the eggs, sour cream and vanilla and mix well. Gradually mix in 2 cups flour, baking powder, soda and salt, mixing well.
- Toss the blueberries with 1 tablespoon flour. Remove the bowl from the mixer and gently fold in the blueberries.
- Spoon the batter into the wells of a mini-fluted pan (be sure to oil your pan if it’s not non-stick!) Spread the filling evenly over the batter.
- Bake in the oven 45-50 minutes or until a cake tester inserted in the center comes out clean. Let cool in the pan for 10 minutes. Invert onto the a serving plate and cool completely.
- When cool, sprinkle powdered sugar on top.
Enjoy!
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