Paleo Blueberry Coffee Cake

posted in: Recipes | 12

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!

Paleo Blueberry Coffee Cake

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.

Paleo Blueberry Coffee Cake with Golden Barrel Coconut Oil

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

 

Paleo Blueberry Coffee Cake

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.

Paleo Blueberry Coffee Cake

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.

Paleo Blueberry Coffee Cake

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.

Paleo Blueberry Coffee Cake

Paleo Blueberry Coffee Cake

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!

Paleo Blueberry Coffee Cake
Print Recipe
Servings
9 pieces
Servings
9 pieces
Paleo Blueberry Coffee Cake
Print Recipe
Servings
9 pieces
Servings
9 pieces
Ingredients
Crumb Ingredients
Cake Ingredients
Glaze Ingredients
Servings: pieces
Instructions
  1. Preheat the oven to 325° and line a 9x9 pan with parchment paper. Set aside.
  2. 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.
  3. Make the cake. In a medium bowl combine almond flour, coconut flour, baking soda, baking powder, and salt. Mix well.
  4. In a large bowl combine coconut oil and coconut sugar until well mixed. Add in the eggs and mix until smooth. Add in the vanilla, almond milk, and lemon zest and stir to incorporate.
  5. Add the dry ingredients to the wet ingredients and mix until to dry spots remain. Pour into the prepared pan and top with blueberries. Gently press the blueberries into the cake and then top with crumb mixture.
  6. Bake for 40-45 minutes- until toothpick inserted in the center comes out clean. Let cool.
  7. Make the glaze. In a small bowl combine the coconut butter, honey, and lemon juice. Mix well. If mixture is too thick, place in microwave for a couple seconds to soften. Drizzle over cooled cake.
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Jessica DeMay
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.

12 Responses

  1. This cake looks amazing!

  2. This looks amazing! Love that it’s gluten and dairy free. Pinning to my breakfast board!

  3. Okay, this looks amazing. And I cannot believe it’s actually pretty healthy! My husband will never have to know πŸ™‚

  4. It Is Delicious, however it does not cook through in this time at this temp. I had to add atleast 20 additional minutes cook time to get it to cook firm. But I absolutely love this cake!

    • Jessica DeMay

      Hi Pamela- thanks for trying my recipe! I’m glad you liked it πŸ™‚ Every oven is different so I can definitely see how this would take a little longer. I’m glad it came out good for you and thanks for the feedback!

  5. Abby Newman

    First time baking with almond and coconut products–I’m trying to eat healthy and use better food products! I also had to add a bunch of time to get it the cake to firm up, though–the middle was still pretty liquidy after about 50 minutes! Turned out great though, super tasty and filling!

    • Jessica DeMay

      Thanks for trying my recipe, Abby! I’m glad you enjoyed it! Baking with almond and coconut can be tricky, but it sounds like you did great. The center is very moist- it sounds like you did the right thing by baking it longer. Thanks for the feedback! πŸ™‚

  6. I would like to make this a day ahead of when I need it. How is it to be stored?

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