One of my favorite family recipes is kuchen, a coffee cake-style breakfast treat dotted with blueberries. This is a no-fail recipe that can brighten up even the chilliest February mornings!
¼ C. dairy-free butter or margarine
¾ C. sugar
2 t. baking powder
½ t. salt
1 flax gel egg (3 ½ T.)
1 ½ C. flour (gf options here)
½ C. nut milk
1 t. vanilla extract
½ C. brown sugar
2 T. flour
½ C. chopped walnuts or pecans
2 t. cinnamon
2 T. melted dairy-free butter or margarine
1 C. blueberries (fresh or frozen)
Prep time: 15-20 min
Cook time: 50-60 min
Yield: one 8”x8” pan
-Preheat the oven to 375 F.
-Cream ¼ C. butter/margarine with the ¾ C. sugar.
-Add baking powder, salt and flax egg; combine.
-Add the flour and combine.
-Combine the nut milk and vanilla, then add to the batter and mix until smooth.
-In a separate bowl, combine the brown sugar, flour, chopped nuts, cinnamon and melted butter. It should clump up around the nuts.
-Grease your 8”x8” pan with more butter and then spoon half of the batter in relatively evenly.
-Spread half of the topping and half of the blueberries on top of the batter.
-Repeat with remaining batter, topping and blueberries.
-Bake for 30 min or until the top is golden brown and a toothpick comes away clean.
-Remove from the oven and let cool for 10 min before serving.