Blueberry Lemon Coffeecake (vegan)

Goodmorning friends. Today is one of those days that brings up so many emotions. Remembering where you were and what you were doing 10 years ago. Watching the images again, hearing the stories of kids that lost parents and thinking about how so many lives have changed. I have heard it said that we as a country are moving from a place of grieving to a place to see how that day changed us. We can be a bit more reflective as the years pass, but it seems for the people that lost parents, siblings, and spouses the pain if loss will always be a part of them. As a fellow American, all I can offer up is sympathy, support and honor.

I reflect and remember over a cup of tea and some fresh blueberry coffeecake from the oven. You know me, when given some space and time, I find myself in the kitchen, baking something, anything. I kept this recipe simple and fresh, but not missing any goodness or love. As a fellow human being, seeking hope and healing in all areas of life, I cannot help but offer up grace and compassion for those who have courageously sought new life and healing since that day 10 years ago.

May we find hope today in the gift of life and loved ones. May those remembering loved ones lost find peace and love once again.

Blueberry Lemon Coffeecake Recipe (vegan)

2 1/2 cup of Bob's Red Mill Gluten Free Flour Blend

2 ts. of baking powder

1 ts. of baking soda

1 ts. of sea salt

1 tsp. of ground cinnamon
optional: a few drops or sprinkle of stevia to make the cake sweeter

1/3 cup of warmed coconut oil

1/2 cup of pure maple syrup

3/4 cup of non-dairy milk, mixed with 2 TB of fresh lemon juice

1 TB of lemon zest

1 ts. of pure vanilla

1 cup of fresh or frozen blueberries

Mix together the dry ingredients, then add the wet: maple syrup, milk/lemon mixture and warmed coconut oil. Mix together well, and then lastly add the blueberries. Fold in the berries and be careful not to let the berries bleed all over the batter. The batter is a bit stiff compared to other cake batters. It is something between a muffin and scone batter. Spread the batter in an oiled 9inch pan and coat the top of the cake with brushed coconut oil, a touch of more GF flour to dust the tops. This will allow the top to bake up nicely and create a crust so that the glaze will soak in perfectly when ready to eat. Bake in a 350 degree oven for 40 minutes, or until the middle is cooked through and the top is golden brown. Let cool for a few minutes and then whip up the glaze to top the cake.

Maple-Lemon Glaze

1 TB of tapioca flour

2 TB of maple syrup

2 TB of fresh lemon juice

Whisk together and brush over baked cake, or drizzle with a spoon over warm cake.

Cut cake into 8 pieces to serve. This coffeecake is perfect for tea time, parties, and Sunday morning brunch. It is best warm from the oven, but can keep on the counter for 2-3 days before getting too crumbly. Also, this cake would freeze well if you decide to keep some for a later date.

Much love and light to you today!