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.
Equipment
- 1 8x8 Baking Dish I love this set of 3 from Crate & Barrel!
Ingredients
For the Coffee Cake Layer:
- 3 Eggs
- 2 Teaspoons Vanilla Extract
- 1/3 Cup Coconut Oil or Butter
- 1/2 Cup Maple Syrup
- 1 3/4 Cups Almond Flour
- 2 Tablespoons Coconut Flour
- 2 Teaspoons Cinnamon
- 1/2 Cup Frozen or Fresh Blueberries
For the Crumble Topping:
- 2/3 Cup Almond Flour
- 2 Teaspoons Cinnamon
- 1/2 Cup Coconut Sugar or substitute Monk Fruit Sweetener
- 1/3 Cup Melted Coconut Oil or Butter
Instructions
- Start by preheating the oven to 350 F and lining an 8x8 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!
Did you make this recipe?
I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!
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