Description
Grab yourself a hot cup of something and dig into this treat.
Ingredients
Scale
- 2 cups gluten free flour blend
- 2 teaspoon baking powder
- 1 teaspoon salt
- 3/4 cup sugar
- 1/2 cup softened butter
- 2 eggs
- 2 teaspoon vanilla extract
- 1/3 cup coconut milk (or milk of your choice)
- 1 heaping tablespoon sour cream
- 2 teaspoon apple cider vinegar
- 1 1/2 cups frozen wild blueberries
Topping
- 1/2 cup gluten free flour
- 1/3 cup sugar
- 4 tablespoons cold butter, cubed
- 1 heaping teaspoon cinnamon
- 1/4 teaspoon salt
Mix all topping ingredients together in a small bowl with a fork until fully combined and the butter is completely cut into the dry ingredients. Set aside until needed.
Instructions
- Preheat your oven to 375F. Spray a 9×9 baking pan.
- Mix together the dry ingredients – flour, baking powder and salt and set aside.
- In another bowl, mix together the sugar and butter using a wooden spoon or rubber spatula. Fold and press it together. Mix in the eggs and vanilla extract until fully combined.
- Stir in the milk, sour cream and apple cider vinegar.
- Add the frozen blueberries to the dry ingredients and toss gently to combine. Fold in the dry ingredients and blueberries into the bowl of butter and sugar. Work quickly and carefully until all the flour is incorporated.
- Pour into the prepared baking pan and spread so that it is even.
- Sprinkle with the topping and place in your oven for 25 minutes. Cover with foil for another 10 minutes. Remove the foil and finish baking for 5-10 minutes or until the center is completely set and cooked through.
- Remove from the oven and let cool completely on a wire rack before slicing into.
- Prep Time: 10
- Cook Time: 45
- Category: breakfast
- Method: baking
- Cuisine: breakfast