I love this recipe because it is so easy and delicious. But if it’s not easy enough, the doTERRA Lemon essential oil and frozen blueberries could be added to a gluten free cake mix! This is my husband’s absolute favorite and he is not even gluten free!
Bri’s Gluten Free Lemon Blueberry Coffee Cake
2 eggs
½ cup olive oil
1 cup vanilla unsweetened almond milk
2 tsp vanilla
6 drops doTERRA Lemon Essential Oil
3 cups gluten free flour (I use 1 cup each of almond, rice and tapioca)
1 1/2 cup sugar (I use 1 cup Fructevia)
3 tsp gluten free baking powder
1 tsp arrow root powder
¼ tsp salt
¾ cup Blueberries (I use frozen Wild Maine Blueberries)
Preheat your oven to 350 degrees. Add eggs and olive oil to stand mixer and mix until eggs are slightly beaten. Add all other wet ingredients including the doTERRA Lemon essential Oil.
Add sugar and mix until smooth. Wisk together dry ingredients and add to wet. Mix well, but don’t over beat the batter. Fold in blueberries. Pour into well greased bundt cake pan and Bake for 40-45 minutes (ovens and flours vary, so bake until top is firm and rubbery to the touch, not sticky.) Let cake cool completely before wiggling out of bundt pan. It can be topped with powdered sugar or lemon sugar and or fresh blueberries.
