My friend Beverly made this for me when I was visiting up in the mountains of Colorado. Hands down, it was the best coffee cake I had ever tasted! The next time I visited she made the same recipe but used muffin tins. It was every bit as good.
- 3 egg whites (or equivalent in Egg Beaters®)
- 2 tsp baking powder (gluten free)
- ½ cup brown sugar
- 1¼ cup cake flour
- ½ tsp salt
- ¼ cup almond milk (or other non-dairy milk) plus 2 tbsp if you want batter more moist
- 1 cup fresh blueberries (or blackberries or raspberries if desired). You can use frozen berries if necessary–just let them thaw for an hour or so at room temperature.
Combine all ingredients in a large bowl and mix well. Batter will be thick.
Pour into a greased 9-inch pie plate or square cake pan, or spray and fill muffin tins.
Preheat oven to 350 degrees F.
Bake for 35-40 minutes until center is done (toothpick comes out clean) and top is lightly browned.
Remove from oven and let stand for 10-15 minutes.
If bakes as muffins, remove from muffin tins and serve.
If baked in a round pie plate, cut into wedges and serve.
If baked in a square cake pan, cut into squares and serve.