Your coffee cake just got a healthy upgrade. My Grain-Free Blueberry Coffee Cake is not only a delicious, moist, and yes, grain-free version of the coffee cake that you know and love, but it’s also bursting with fresh blueberries for an absolutely amazing flavor. Plus, this recipe also happens to be dairy-free, paleo-friendly, and refined sugar-free as well, making it gentle on your stomach and satisfying for your taste buds.
Friends, do you actually have your coffee cake with your morning coffee?! To be honest, it wasn’t something that I had tried until just a few years ago! It may sound silly, but despite the name, I always thought of coffee cake as a delicious dessert all on its own. But when I finally tried it with a cup of coffee… my life was truly changed. As the name suggest, coffee cake truly is best when eaten with a cup of coffee.
But traditional coffee cake is often loaded with sugar, not only in the cake itself, but in the crumble topping as well. And while we don’t demonize any ingredients here, and believe fully in ALL ingredients having a time and place (yes, even sugar!) we can choose healthier options day-to-day that satisfy both our body and our taste buds. And this recipe does just that.
What You Need to Make This Delicious Blueberry Coffee Cake
- Eggs: To get this cake the perfect consistency, you will need eggs, and unfortunately they cannot be substituted. To my vegan friends, I’m so sorry, but this is probably not the recipe for you.
- Vanilla Extract: A touch of vanilla extract is essential for any cake recipe!
- Coconut Oil or Butter: To keep this recipe dairy-free and paleo-friendly, you can use coconut oil. But, if you aren’t cornered with keeping it dairy-free and/or paleo, you can substitute butter. Both work great, here!
- Maple Syrup: Maple syrup is my favorite natural sweeter to use in baked goods, and I highly recommend it here!
- Almond Flour and Coconut Flour: In this recipe, we’ll be using a combination of both almond flour and coconut flour to achieve the optimal consistency. You cannot substitute for other flours – this recipe does not work the same with anything else!
- Cinnamon: A dash of cinnamon is essential in any coffee cake recipe, and blends deliciously with the blueberries!
- Blueberries: You can use fresh or frozen blueberries in this recipe. Both work equally as well!
- Coconut Sugar: You’ll need a little bit of coconut sugar for the crumble topping. You can also use monk fruit sweetener if you prefer – I love the Lakanto brand!
How to Make This Perfect Grain-Free Coffee Cake Recipe
To make this Grain-Free Blueberry Coffee Cake, start by preheating your oven to 350 F and line an 8×8 baking dish with parchment paper. I like to grease my pan with a little bit of oil first so that the parchment paper sticks to it.
This cake comes together in two layers: the coffee cake layer and the crumble topping. To make the coffee cake layer, start by whisking together all of the wet ingredients in a bowl. In the same bowl, add in the dry ingredients, except for the blueberries. Mix everything until it’s well-combined.
Next, transfer the cake batter to the baking dish and spread the blueberries evenly on top. Then, prepare the crumble topping by mixing together all of the crumble ingredients. It will look grainy, but that is okay!
Sprinkle the crumble on top of the cake and bake for 40-45 minutes. Let cool completely, then slice your cake into 12 even squares.
Store any leftovers in an airtight container in the fridge for up to one week! Enjoy!
I hope you guys love this recipe! If you make it, be sure to leave a comment below and let me know what you think! And if you post to Instagram, I repost your remakes on my IG stories! xx
** Photography by Gayle McLeod
Equipment
- 1 8×8 Baking Dish I love this set of 3 from Crate & Barrel!
Ingredients
For the Coffee Cake Layer:
- 3 Eggs
- 2 Teaspoons Vanilla Extract
- ⅓ Cup Coconut Oil or Butter
- ½ Cup Maple Syrup
- 1 ¾ Cups Almond Flour
- 2 Tablespoons Coconut Flour
- 2 Teaspoons Cinnamon
- ½ Cup Frozen or Fresh Blueberries
For the Crumble Topping:
- ⅔ Cup Almond Flour
- 2 Teaspoons Cinnamon
- ½ Cup Coconut Sugar, or substitute Monk Fruit Sweetener
- ⅓ Cup Melted Coconut Oil or Butter
Instructions
- Start by preheating the oven to 350 F and lining an 8×8 baking dish with parchment paper. I like to grease the dish first so that the paper sticks to it.
- For the coffee cake layer, In a large bowl, whisk together the wet ingredients.
- In the same bowl, add in all of the dry ingredients, except for the blueberries.
- Mix everything until it's well-combined.
- Transfer the batter to your baking dish.
- Spread the blueberries out evenly, on top of the batter.
- Next, prepare the crumble by mixing all of the crumble ingredients together. It will look grainy, but that's okay!
- Sprinkle the crumble evenly on top of the cake.
- Bake for 40-45 minutes.
- Let the cake fully cool, then slice into 12 slices.
- Store any remainders in an airtight container in the fridge for up to one week. Enjoy!
Recipe In Action
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What others are saying
Made this today and it’s incredibly yummy. Thank you for another fab recipe!
You’re so welcome Wendy! Thank you so much for making this recipe, and for leaving such a sweet review!
I’m assuming coconut oil should be melted? Doesn’t say here but in all your other recipes it is. Just confirming. Making now for morning. Fam is ganna be psyched!
This recipe was so easy to follow and absolutely delicious 🙂
I am so happy to hear that you loved this recipe, Dana! Thank you so much for making it, and for leaving such a kind review!
This dessert was extremely good and my non gf guests loved it as well. I am not a baker so I love it when I find a recipe that is easy to make and yummy! I cut the maple syrup and coconut sugar by half and it still tasted delicious.
I am so thrilled that you found a variation of this recipe that works for you, Corey! Thank you so much for making it, and for leaving such a kind review!
Hey, I’m allergic to eggs and I subbed with the liquid “just egg” and it turned out fine! I did cook it an extra 10, but my batter seemed pretty runny. I did 2/3 cups of the just egg and it was probably too much (google said 3 eggs was roughly 2/3 c) Anyways, it’s delicious!