Blueberry Coffee Cake

By scottsdalejulie

Ingredients

• Blueberry Coffee Cake
• Blueberry Coffee Cake
• 2-1/2 cups almond flour
• 1/2-cup oat flour
• 1/3 cup VWG
• 4 teaspoons baking powder
• 1/2-teaspoon salt
• 1-1/2 cups Splenda
• 1/2 cup Erythritol
• 1 stick butter – softened
• 1/4-cup oil
• 1-tablespoon vanilla
• 3 large eggs
• 1-cup homemade low Carb milk
• 1/2 cup Blueberries
• Place ingredients…except eggs and blueberries… in mixer bowl and beat on med-high speed for 3 minutes.
• Scrape down the sides of the bowl and add the eggs and beat on med-high speed for 2 minutes.
• Place batter in a baking pan…I used a 9x4 inch round pan but a bunt pan should work just as well. You would probably need to cut the baking time back for a bunt pan.
• Sprinkle the blueberries on top of the batter and poke a few down into the batter with your finger leaving the rest on top. They will bake into the cake as it rises.
• Bake at 325° for 1 hour or until pick inserted into center of cake comes out clean….the pick should be clean but moist…not dry

Preparation

Step 1

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