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.
Here are my other coffee cakes that you will love: Paleo Pumpkin Coffee Cake and Paleo Cinnamon Roll Coffee Cake.
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Paleo Blueberry Coffee Cake
Ingredients
Crumb Topping Ingredients
- 1 cup almond flour
- 1/4 cup coconut sugar
- 3 1/2 tablespoons coconut oil
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 coconut oil
- 3/4 cup coconut sugar
- 3 eggs room temp
- 1 teaspoon vanilla
- 1/2 cup almond milk
- Zest of 1 lemon
- 1 1/4 cups organic blueberries
Glaze Ingredients
- 1/4 cup coconut butter
- 2 tablespoons honey
- 3 tablespoons lemon juice from the zested lemon
Instructions
- CLICK HERE for the full recipe on Golden Barrel’s site
Lauren Siler says
I really want to make this cake, but we have coconut allergies in our home. Can I substitute the coconut flour with another gluten free flour? What about the coconut sugar and coconut butter?
Jessica DeMay says
Hi Lauren- I think you can make it work. For the coconut flour use 1/2 cup of your favorite gf flour, for the coconut sugar use maple sugar, and I’m sorry but there is no great substitute for the coconut butter. Depending on your dietary restrictions, you could use a little organic powdered sugar and lemon juice to make a glaze. I hope that helps!
sf says
Can you substitute almond butter for the coconut butter? Where do you buy coconut sugar?
Jennifer Page says
Really happy with how this cake turned out, really moist & a light texture – I used ground almonds rather than almond flour, and used almond butter for the glaze – worked great! It disappeared in less than an hour, with delivering slices to our family & friends too, I just had to have them try it!
Jessica DeMay says
Thanks for trying it, Jennifer and so glad you love it!