A coffee cake fit for a king! Juicy blueberries, tart rhubarb and a hint of orange, all melded together in a moist deliciousness, under a blanket of cinnamony crunch.
It just doesn’t get better than this, folks.
It’s Sunday afternoon, and the clouds are gray, hinting of rain, and the wind is ripping. Not a good day to want to be outside, for sure!
Hmmm….bake something? Well, I must admit, now that I think about it, Hubby’s been dropping words like “scones” and “donuts” and has a bit of a panicky look in his eyes when voicing them. And, sure! Those last batch of cookies sure disappeared in a hurry! Oh, dear! And, those teenage boys of ours, well, yes they have been lurking about the kitchen a bit more than usual. It hits me— it’s high time to bake something yummy….and warm and well, maybe cinnamony and rhubarby. Coffee cake! Yes, that would be just the thing for today, so I hop to it.
After some quick scrounging around in my pantry, and finding a basic recipe for my springboard, I come up with this concoction. The batter looks good–I think it has potential! The minute it comes out of the oven, I know I’d better sit down and write down what I did, because, you see, this one just might be a winner! And I see I’d better do it quick, as it hasn’t been out of the oven for long and it already looks like this!
And, after this delight has hit my tongue and sent my taste buds zinging, there’s no question about it.
None at all. Yes. We have a winner.
Everyone in my family is in 100% total agreement on the topic of this melt-in-your-mouth deliciousness. What’s not to love about bits of rhubarb dancing with juicy blueberries in a swirly hint of orange, all topped off with plenty of buttery cinnamon-crunchiness? Oh. My. Goodness.
Really, do I need to say more?! Okay, I’ll just let this lonely blueberry do some talking then….
Go for it. Make some. Now.
- 2 cups Bob's Red Mill GF Biscuit and Baking Mix
- 2 cups Bob's Red Mill Almond Meal
- 1/4 cup coconut flour
- 3/4 cup sugar
- 1 cup melted butter
- 1/2 cup fresh-squeezed orange juice
- 4 eggs
- 1 cup buttermilk
- 2 tsp. vanilla
- 1 cup finely chopped fresh rhubarb
- 1 cup fresh or frozen blueberries
- 1/2 cup brown sugar
- 2 tsp. cinnamon
- 1 cup chopped pecans
- Preheat oven to 350 degrees.
- Spray 9X13 baking pan with cooking spray and set aside.
- In large mixing bowl, combine baking mix, almond meal, almond flour and sugar until mixed well. Add orange juice and melted butter and mix until crumbly.
- Remove 1-1/2 cups of mixture and set aside in medium bowl.
- Add eggs, buttermilk, and vanilla to the remaining mixture and beat until fluffy and smooth.
- Spread batter evenly in prepared pan. Sprinkle with blueberries and rhubarb.
- Add brown sugar, cinnamon and nuts to reserved mixture and stir to combine. Sprinkle evenly over the batter.
- Bake for 30-40 minutes or until toothpick inserted near center comes out clean.
- Let cool for at least 10 minutes before serving.
- Serve with a splash of heavy whipping cream if you wish!