. Paleo Blueberry Coffee Cake | Best Recipe

Paleo Blueberry Coffee Cake

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This Paleo Blueberry Coffee Cake is tender, moist, and full of fresh blueberries! Gluten free, dairy free, and naturally sweetened, but no one will be able to tell! It’s that good!

Coffee cake is one of my favorite treats and I have yet to share a spring version. That’s where this blueberry one comes in- each bite is filled with juicy blueberries and a subtle hint of lemon. It is so delicious and perfect for a brunch or dessert.

Coffee cakes always have a little more prep involved since there are more layers, but I think we can all agree the crumb topping and glaze are worth it. Nothing is difficult about this cake and it comes together by hand- no mixer needed.


Paleo Blueberry Coffee Cake

Ingredients
Crumb Ingredients

  • 1 cup almond flour
  • 1/4 cup coconut sugar
  • 3 1/2  tablespoons Golden Barrel Coconut Oil room temperature

Cake Ingredients

  • 3 cups almond flour
  • 1/4 cup coconut flour
  • 1/2 teaspoon  baking soda
  • 2 teaspoons  baking powder
  • 1/2 teaspoon  salt
  • 1/2 cup Golden Barrel Coconut Oil room temperature
  • 3/4 cup coconut sugar
  • 3 large eggs, at room temperature
  • 1 teaspoon  vanilla extract
  • 1/2 cup unsweetened almond milk
  • 1 lemon zested (just the zest)
  • 1 1/4 cups organic blueberries

Glaze Ingredients

  • 1/4 cup  coconut butter
  • 2 tablespoons honey
  • 3 tablespoons lemon juice (from the one that was tested)
Instructions

  • Preheat the oven to 325° and line a 9x9 pan with parchment paper. Set aside.
  • Make the crumb topping. In a small shallow bowl, combine the almond flour, coconut sugar and coconut oil until fully mixed and crumbly. I find using my (clean) hands works best for this. Set aside.
  • Make the cake. In a medium bowl combine almond flour, coconut flour, baking soda, baking powder, and salt. Mix well.





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