Gluten-free Lemon Blueberry Coffee Cake

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== Description ==
Yield 16 – 20 servings
== Ingredients ==
* 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
* 2½ cups gf flour mix
* 1¼ teaspoon xanthan gum
* 2½ teaspoon baking powder
* 1 teaspoon baking soda
* ⅛ teaspoon salt
* 2 cups fresh blueberries
=== Topping ===
* 1 cup chopped pecans
* ½ cup sugar
* 1 tsp cinnamon
== Directions ==
# 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 9 x 13 x 2-inch 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 °F for 35 – 40 minutes or until cake tests done.
Category:Gluten-free Recipes
Category:Blueberry Recipes
Category:Vanilla extract Recipes
Category:Xanthan Recipes
Category:Pecan Recipes