Gluten Free Lemon Blueberry Coffee Cake

Gluten Free Lemon Blueberry Coffee CakeI welcomed the official start of Spring by walking to the farmer’s market to pick out the delicious ingredients for this coffee cake. The tartness of the lemon mixed with the sweetness of the berries, and the vanilla notes from the cake make for a wonderful start to the day!

Farmer's market fresh lemons and blueberries

I made a simple coffee cake, easily made gluten free by using a gluten free all purpose flour blend, and then swirled in fresh lemon curd and sprinkled blueberries over the top before baking. I’ve made similar coffee cakes with wheat flour, and you could easily use that instead if you or your guests don’t have gluten free needs. I was pleasantly surprised that the berries did not sink to the bottom in the gluten free cake the way they do in wheat based cakes! And for anyone who is curious, my gluten loving husband and co-workers gobbled this up joyfully. It tastes just as good.


  • 1 cup of all purpose gluten free flour (I used Cup for Cup brand, regular AP flour can be used for a non gluten free version)
  • 3/4 cup sugar
  • 2 teaspoons baking powder
  • zest of a lemon
  • pinch of salt
  • 1 egg
  • 1/2 cup milk
  • 1/3 cup sour cream or plain Greek yogurt
  • 3 tablespoons oil – I used coconut oil
  • 1 teaspoon vanilla extract
  • 1/2 cup lemon curd – recipe below
  • 8 oz fresh blueberries, washed, stray stems removed

Coffee cake needs to be quick and easy to make because often you are making it on a weekend morning and life is hard in the morning. This fits the bill. No mixer required, and if you had the lemon curd made ahead of time (or – gasp – used store bought) you could probably manage this even before you’ve finished your coffee.

Mix all of the dry ingredients in a large bowl with a whisk (flour, sugar, baking powder, lemon zest, and salt). In a slightly smaller bowl, mix together the wet ingredients (egg, milk, sour cream/yogurt, coconut oil, and vanilla). If you’re using coconut oil, you may want to warm this in the microwave for a minute to help the coconut oil melt. Pour the wet ingredients into the dry ingredients and stir it up!

Pour the batter into a greased 8×8 dish. Drop the lemon curd on top by tablespoon-fuls and then swirl it by running a butter knife through it in many directions. Sprinkle the blueberries on top and bake at 350F for about 30 minutes.

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Lemon Curd – makes just enough for this recipe

  • 1 egg yolk
  • 1/4 cup sugar
  • juice and zest of 1 large lemon
  • 2 Tablespoons cold butter

In a double boiler, or a heatproof bowl over simmering water, whisk together the egg yolk and the sugar. Add the lemon juice and zest and whisk again. Cook this until it begins to get thick (will take somewhere around 8 minutes). Remove from the heat, and transfer to another container. Stir in the butter until everything is melted. Chill the finished curd, it will become much thicker. Since this is a small quantity, I chilled it in just a few minutes by putting it in a large bowl in the freezer and whisking once or twice. It was chilled in 10 minutes or less and ready to be put in the cake.

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This would be perfect to serve with Easter brunch or any other spring gathering. I hope you love it!



Lazy Day Desserts: Lucky Charms Cereal Treats

Lucky Charms Treats

Sometimes, you need a whole lot of dessert and you need it quick. Like, for example, when you’re going to a 20 person BBQ at a friend’s house on Saturday after a long week at work. Sometimes, you also need to not turn on your oven because it’s 90 degrees outside when it’s not even technically Spring yet. Thanks LA…

Potluck dessert

Usually, Rice Krispy treats are the perfect, throw-together, crowd-pleasing, no-bake potluck dessert. But, it’s almost St. Patrick’s Day, and I wanted to do something a little more festive. Enter, the Lucky Charms Treat.

These follow a classic cereal treat method, but there’s something about the extra colorful marshmallows mixed into the treats that makes them…magically delicious. ^.^


So here’s the thing, these are cereal treats, not science. You can be a little rough with the exact amounts of ingredients, and everything will be fine. I used these rough measurement and they turned out amazing.

  • 1 standard bag of marshmallows (about 10 oz)
  • 1 normal box of lucky charms (about 11.5 oz)
  • 1 stick of butter (1/2 cup)

The key to cereal treats is to melt the butter and the marshmallows over low heat. Be patient! Marshmallows are made of sugar, and if sugar gets too hot it gets really hard when it cools (like candy). If you melt the marshmallows over high heat, they will end up much hotter than they should be, and you will have hard, brick-like treats. Not good. So just take you time while melting the butter and marshmallows together in a big pot.

When they’re melted, pour in the box of cereal and start stirring and folding them in. Mix until all the cereal is just coated in the marshmallow mixture, then stop. If you keep stirring, the marshmallows in the cereal will start melting and smearing color all over. Swiftly pour everything into a waiting, buttered 8×8 inch pan. I made a double batch and used a half sheet cake pan.

While everything is still warm, butter pieces of waxed paper, a spatula, or your very clean, heat-resistant hands and press the cereal mixture down into the pan evenly. You need to use butter because otherwise whatever you touch to the melted marshmallow will start sticking immediately. Press down firmly to get everything into the corners and to remove air bubbles, but don’t crush them to death. We’re still trying to avoid making bricks.

Let everything cool for about 20 minutes(or less if you put them in the fridge), then invert the pan and use a serrated knife to saw them into small squares.

Magically Delicious These were a big hit, and they’re perfect for St. Patrick’s day, or any day!

I hope you enjoy them.



Girl Scout Cookies: Tagalong Milkshake

Chocolate Peanut Butter Milkshake

Thin Mints and Samoas seem to get all the Girl Scout Cookie love and attention, but my favorite is neither of these. This indulgent milkshake is all about my favorite cookie:the Tagalong. The creamy, chocolate coated, peanut butter filled cookie is perfection. Ingredients: 1 pint of high quality chocolate ice cream, slightly softened 1/4 cup […]

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Girl Scout Cookies: Thin Mint Ice Cream

Chocolate Mint Ice Cream Cone

Girl Scout Cookie season is brilliantly timed. Once everyone is done with their crazed, January induced, fitness plans and is feeling really hungry, adorable girl scouts appear on every corner and knock on your door with the most delicious cookies in the world. Very clever Girl Scouts, very clever. I am defenseless against cute children […]

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Chocolate Covered Strawberry Cake

Chocolate Strawberry Cake

Chocolate covered strawberries: luxurious, rich, decadent,delicious… What could make them even better? How about a whole cake inspired by them? I combined rich chocolate cake layers with luscious strawberry Swiss meringue frosting, and topped the whole thing off with a robe of melted chocolate and a ring of strawberries. Fresh Strawberry Frosting (Inspired by Sweetapolita) […]

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Leftover Candy? Make Candy Bark!


Maybe you hosted a Valentine’s Day party last weekend with a candy bar, or maybe you have little ones coming home with grab bags full of conversation hearts, or maybe you just can’t resist a good post-holiday candy sale. Whatever the reason, it’s a real possibility that you are finding yourself in a leftover candy […]

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Valentine Throw Pillow Covers with Pom Pom Trim

Heart Pillow

Cute seasonal throw pillows always seemed like a great idea, but I had always thought that they would be too impractical. “Where will I store all these extra pillows in my tiny apartment?” “They’re so expensive!” And then I discovered the beauty of the DIY envelope back pillow cover, and everything changed. It’s actually very […]

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Valentine’s Day Sweetheart Cake

Vintage Valentine Cake

I have a soft spot in my heart for vintage style decorated cakes. Maybe it’s fond childhood memories of snagging the corner slice of birthday cake bedecked in buttercream roses, or my love of all things pink and lacy. Or maybe it’s just an appreciation of laboriously handcrafted goods, because good-golly-miss-molly all that piping was […]

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How to Frost the Perfect Cupcake

I made another video! This time I’m showing you a step by step tutorial on how to frost cupcakes perfectly, every time. Check it out for all the sprinkle-filled details! You will need: Baked and completely cooled cupcakes The buttercream frosting from my previous post.  A piping bag A large open star piping tip (Wilton […]

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Simple Butterceam Frosting

Simple Buttercream Cupcakes

This recipe is a classic. Little black dress, PB&J, Gone with the Wind kind of classic. In fact, I’m shocked I haven’t posted it on it’s own before!  This is the simplest buttercream frosting to make, and a go-to for when you want to frost a cake or cupcakes quickly. It’s so much better, and […]

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