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    Scott Adams

    Nutty Lemon Blueberry Coffee Cake (Gluten-Free)

    Scott Adams
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    Reviewed and edited by a celiac disease expert.   eNewsletter: Get our eNewsletter

    This recipe comes to us from Chris Spreitzer.

    1 cup softened butter or margarine
    1 cup sugar
    3 eggs
    1 cup sour cream
    1 teaspoon gluten-free vanilla extract
    zest of two medium lemons
    juice of one lemon
    2 ½ cups gluten-free flour mix
    1 ¼ teaspoon xanthan gum
    2 ½ teaspoon baking powder
    1 teaspoon baking soda
    1/8 teaspoon salt
    2 cups fresh blueberries



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    Topping:

    1 cup chopped pecans
    ½ cup sugar
    1 teaspoon cinnamon

    Cream together butter and sugar. Add eggs, one at a time, mixing well after each addition. In another bowl, mix sour cream, vanilla, lemon zest and lemon juice. Combine gluten-free flour mix, xanthan gum, baking powder, soda, and salt. Alternately add flour mixture and sour cream mixture to creamed mixture, about a third of each at a time. Stir in blueberries. Dough will be fairly stiff. Spread half in a greased 9x13x2 glass baking pan. Combine topping ingredients, sprinkle half of topping mixture over dough. Carefully spread remaining dough on top of topping. Sprinkle with remainder of topping. Bake at 350 for 35-40 minutes or until cake tests done. Yield 16-20 servings.

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  • About Me

    Celiac.com's Founder and CEO, Scott was diagnosed with celiac disease  in 1994, and, due to the nearly total lack of information available at that time, was forced to become an expert on the disease in order to recover. Scott launched the site that later became Celiac.com in 1995 "To help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives."  In 1998 he founded The Gluten-Free Mall which he sold in 2014. He is co-author of the book Cereal Killers, and founder and publisher of Journal of Gluten Sensitivity.


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