Blueberry Coffeecake

• 1-1/2 cup Whole Wheat Pastry Flour
• 1 teaspoon Baking Powder
• 1/4 teaspoons Baking Soda
• 1/2 teaspoons Salt
• 2 Tablespoons Coconut Oil
• 2-1/2 Tablespoons Butter
• 1/3 cups Sugar Or 1/2 Cup NuNaturals
• 1 teaspoon Vanilla Extract
• 1/4 cups Egg Substitute Or 1 Egg
• 1/2 cups Unsweetened Coconut Milk, Or Non Fat Milk
• 1 cup Blueberries, Fresh Or Frozen
• 1 Tablespoon Turbinado Sugar (sugar In The Raw)

1. Preheat the oven to 375u0b0F.
2. Spray an 8-inch square baking dish with cooking spray.
3. In a medium bowl, whisk together the flour, baking powder, baking soda and salt; set aside.
4. In a large mixing bowl using an electric mixer, beat the coconut oil, butter and sugar. Beat in the vanilla extract and egg until blended.
5. Add the flour mixture in three additions, alternating with the coconut milk, beating after each addition until just combined.
6. Spread the batter into the prepared baking dish. Sprinkle 1 cup of blueberries on top of the batter and sprinkle with turbinado sugar.
7. Bake the cake for 20-23 minutes or until it is golden brown.

whole wheat pastry flour, baking powder, ubc, salt, coconut oil, butter, sugar, vanilla, ubc, unsweetened coconut milk, blueberries, turbinado sugar

Taken from tastykitchen.com/recipes/desserts/blueberry-coffeecake-2/ (may not work)