As you can see from the numerous breakfast recipes I have posted, baking on lazy morning is what I love to do. The family is up. Their bellies are empty. They all know that mom will have something yummy on the table soon. Now, please don’t think I make fresh-baked goodies for breakfast all the time. It is a treat. When we have school in the morning and places to be, it’s usually a bowl of cereal or hot oatmeal. Scrambled eggs and fruit make an appearance too. Sometimes there are a few complaints…but seriously, this isn’t a bed and breakfast!
I get really excited when I bake something that is low-fat. I made this blueberry coffee cake and was quite proud to say that the only added fat is 2 tablespoons of butter in the crumb topping. Everything is better with butter, even it’s only a little bit. The crumb topping doesn’t disappoint either. It’s a perfect crunchy compliment to the blueberry-filled cake. I used fat-free ricotta, which keeps the cake light and moist. Do you hate the word “moist” like I do? I don’t like using it, but what other word is there? If you have one, let me know. In the meantime, bake up this low-fat blueberry coffee cake for that special someone.
gluten free blueberry coffee cake
- 1 1/2 cups Sarah’s gluten free flour blend
- 3/4 cup sugar
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup fat-free ricotta
- 2 large eggs
- 1 cup
fresh or frozen blueberries
- 1/3 cup sugar
- 2 tablespoons Sarah’s gluten free flour blend
- 2 tablespoons butter, chilled
Recipe adapted from Panda the Baker