• Cooking Time: 40 minutes
  • Servings: 8
  • Preparation Time: 20 minutes
  • 2 c. GGFG Baking Mix (or mix of your choice)
  • 2 t. zanthum gum
  • 2 t. baking powder
  • ½ t. salt
  • ¼ c. butter
  • ¾ c. sugar
  • 1 egg
  • ½ c. milk
  • ½ t. almond extract
  • 2 ½ c. fresh blueberries
  • ½ c. brown sugar
  • 1/3 c. GGFG Baking Mix
  • ½ t. cinnamon
  • ¼ c. butter, softened
  1. Beat ¼ c. butter, ¾ c. sugar and egg in bowl of stand mixer until smooth. Add milk and extract, and beat until smooth. Turn off mixer. Stir in Baking mix, baking powder, zanthum gum and salt until moistened. Then turn mixer on to combine thoroughly. Turn off mixer and fold in blueberries. The batter will be very stiff. Meanwhile grease a bundt pan very well and flour it with GGFG baking mix. Mix ½ c. brown sugar, 1/3 c. GGFG baking mix, cinnamon, and ¼ c. butter until blended and crumbly (nuts can be added if desired)k. Put in bottom of bundt pan, then spread batter on top. Bake in an oven preheated to 350F for about 40 minutes or until knife comes out with moist crumb. Cool in pan 5 minutes, then invert to serving plate. Best served warm.
Blueberries are a favorite in our family We pick gallons of them every summer at the Walrond’s in Castilian Springs. This makes a wonderful breakfast coffee cake, but is just as good served as dessert topped with ice cream. .