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.
Now a little more about the coffee cake: the cake itself it super moist, the blueberries become sweet and extra juicy, the crumb topping is simple, crunchy and adds nice texture and the glaze adds just the right amount of lemon that pairs perfectly with the blueberries.
I decided to put the layer of blueberries on top of the cake instead of mixing them in so they didn’t all sink to the bottom, and that worked perfectly.
The ingredient list may look long, but some of them are repeated so it’s not bad at all. If you’re familiar with paleo baking then you probably have all of them already. One small note- coconut butter is different than coconut oil. It is found by the peanut butter in the store and has that thick consistency. If you can’t find it, you can make your own by blending unsweetened coconut shreds in a food processor.
You will love this paleo blueberry coffee cake because it is easy, so delicious, and perfect with a cup of coffee. This would also make a great Mother’s Day treat!
Jessica is a self taught cook/baker from Michigan who enjoys local farmers markets, baking competitions, and kayaking with her husband. She specializes in Paleo and other desirable recipes that can be seen over on her own food blog.