breakfast for dinner!

Blueberry Coffee Cake

½ cup butter substitute or coconut oil (I used earth balance sticks)


2 tsp. lemon zest


¾ cup sugar

1 egg, room temperature


1 Tablespoon vanilla (Yes, Tablespoon!  Love the vanilla flavor!)


2 cups flour (set aside 1/4 cup of this to toss with the blueberries)


2 tsp. baking powder


1 tsp. kosher salt


2 cups fresh blueberries


½ cup coconut milk

1. Preheat the oven to 350ºF. Cream butter substitute or coconut oil with lemon zest and 3/4 cup of the sugar until light and fluffy.

2. Add the egg and vanilla and beat until combined. Meanwhile, toss the blueberries with ¼ cup of flour, then whisk together the remaining flour, baking powder and salt.

3. Add the flour mixture to the batter a little at a time, alternating with the coconut milk. Fold in the blueberries.

4. Grease a 9-inch square baking pan with non-stick spray. Spread batter into pan. Bake for about 45 minutes. Check with a toothpick for doneness. If necessary, return pan to oven for a couple of more minutes. Let cool at least 15 minutes before serving.

Adapted from: http://www.alexandracooks.com/2011/06/29/buttermilk-blueberry-breakfast-cake/