Shaking up the feed and talking favorite foods! My girl LOVES coffee cake anytime we swing through for drive through caffeine (when in need...🤣). We’re giving a dairy free/gluten free version a go at home thanks to a recipe from @kingarthurbaking. 1. Get gluten free blueberry muffin mix by @kingarthurbaking. 2. Thaw 2 cups of blueberries (thanks @lewisnurseryandfarms 🍃) 3. Make the topping with 4 tablespoons of butter (we use vegan butter and it works just fine!), 6 tablespoons of the muffin mix, one cup of light brown sugar (packed) and a pinch of salt. Set aside. 4. Mix the batter using the rest of the muffin mix, 3 eggs, 6 tablespoons of butter and 1 cup of milk added 1/4 at a time (we use @califiafarms oat milk). 5. Fold 1/2 cup of blueberries into the batter. 6. Dump batter into a 9 by 13 pan and top with the sugar and butter crumble mixture. Top with the rest of the blueberries. 7. Let all rest for 10 minutes before baking. 8. Bake for 35-45 minutes at 375 degrees and ENJOY. (Oh, and give the counter a quick clean with All PERP Tea Tree 💪🏻) Happy Sunday!