Realizations Inc

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! (Refer to gluten-free recipes for that variation.)

Ingredients

• 2 eggs (or equivalent in egg beaters or egg whites)
• 2 tsp baking powder
• ½ cup brown sugar
• 1¼ cup cake flour
• ½ tsp salt
• ¼ cup rice milk (or equivalent) plus 2 tbsp if 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.

Note: You can also use ¼ cup Bisquick or equivalent instead of using flour, salt, and baking powder.

Preparation

Combine all ingredients in a large bowl and mix well. Batter will be thick.

Pour into a greased 9-inch pie plate, cake pan, or spring-form. Smooth batter with spatula.

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.

Slice and serve.