Coffee cake is in a category all by itself. It’s amazing when you can eat cake for breakfast! It’s delightful for coffee, but you don’t even have to have coffee to enjoy it. This is one of the first things I made for my mom after she found out she couldn’t eat gluten. The first result was a little grainy from all the rice flour, but this time with a little tweaking the result was a light and yummy breakfast cake that was hard to eat just one slice of. This is also a great recipe in my book because you can do all the prep the night before, clean up, and then have a yummy breakfast in the time it takes to get a shower. Enjoy!

Blackberry Coffee Cake

1 egg
1/2 cup of sugar (I have made this recipe with blueberries before and didn’t need quite as much sugar–blackberries are tart!)
1 1/2 cups of gluten-free cake flour (I used 172 grams Better Batter Flour plus 38 grams of cornstarch)
2 teaspoons baking powder
3/4 teaspoons of salt
1/3 cup almond milk
3 Tablespoons of coconut oil
1 1/2 cups blackberries
2 Tablespoons of sugar
1 Tablespoon of lemon zest, divided

Beat the egg and sugar in a bowl. Combine the dry ingredients in a separate bowl. Add the flour and milk alternately to the egg mixture. Stir in coconut oil and half the lemon zest. Fold in blackberries. Pour into greased 8 inch square pan. Sprinkle with the 2 Tablespoons of sugar and the remaining lemon zest.

Cover and refrigerate overnight. Next morning remove from the refrigerator and place on counter uncovered for about 15 minutes while you preheat the oven to 350 degrees F. Bake for 30-35 minutes until a toothpick comes out clean and the top is lightly browned.

Note: The batter will be rather rubbery and hard to spread. Do not fear this is normal. It doesn’t look like it will turn out to be much when you put it in the fridge overnight, but all that changes after being cooked.

Adopted from food.com