#9 of our 10 Desserts of Valentine's Day
(Gluten-Free w/ *Vegan Options)
- 1 pouch of our gluten-free VANILLA CAKE MIX (follow recipe instructions on the back, which you can make with dairy and eggs or with *non-dairy milk and vinegar).
- 1 cup fresh blueberries (if using frozen blueberries, defrost, rinse, and dry before adding to cake batter)
1/2 cup firmly packed brown sugar
4 to 5 Tablespoons of our gluten-free All-Purpose Flour
3 Tablespoons melted butter (*or Earth Balance, dairy-free "baking sticks")
Heat oven to 350°F. In large bowl, whisk Vanilla Cake Mix, melted butter or *dairy-free spread, dairy or non-dairy milk, an egg or *Tablespoon of white vinegar, until smooth. Poor batter into a greased, 9-inch spring form pan. Evenly spread blueberries over the top of the batter. Set aside. For the streusel topping: In a separate bowl, beat melted butter (*or dairy-free sticks) and brown sugar with an electric mixer until creamy. Mix flour into creamed butter until mixture resembles fine crumbs. Evenly sprinkle streusel mixture over the blueberries, making sure the surface of the batter is fully coated. Bake for 45 to 50 minutes, or until an inserted toothpick comes out clean. Let cool and serve with coffee or whip cream!