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
- ¼ cup coconut sugar
- 3 ½ tablespoons coconut oil
Cake Ingredients
- 3 cups almond flour
- ¼ cup coconut flour
- ½ teaspoon baking soda
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup coconut oil
- ¾ cup coconut sugar
- 3 eggs room temp
- 1 teaspoon vanilla
- ½ cup almond milk
- Zest of 1 lemon
- 1 ¼ cups blueberries
Glaze Ingredients
- ¼ cup coconut butter
- 2 tablespoons honey
- 3 tablespoons lemon juice from the zested lemon
Instructions
- Preheat the oven to 325° and line a 9x9 pan with parchment paper. Set aside.
- 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.
- Make the cake. In a medium bowl combine almond flour, coconut flour, baking soda, baking powder, and salt. Mix well.
- 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.
- 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.
- Bake for 40-45 minutes- until toothpick inserted in the center comes out clean. Let cool.
- 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.
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!
Alex says
Any thoughts on nutritional content? Especially carbs and grams of sugar? Thanks!
Jessica DeMay says
Hi Alex- I don't calculate that, but you can use a site like My Fitness Pal to calculate it for you. Hope you try this!
steph says
made this yesterday and it is SOOOO GOOD
Jessica DeMay says
Thanks, Steph! I'm so glad you like it!
Patricia says
Have I missed something or am I just dumb? I can't see coffee in the ingredients....help!
Jessica DeMay says
Hi Patricia- Coffee cake is just a cake that is served with coffee, there isn't any actual coffee in it. Hope that helps!
Lisa says
If using frozen blueberries, would you recommend thawing?
Helen says
Would this work with frozen blueberries?
Jessica DeMay says
Hi Helen- Yes, just add frozen and maybe add a couple minutes bake time. Enjoy!
Lisa says
Oops, just saw this. Thank you ??
Emily says
Looks amazing! Definitely going to have to try it out! I have a major sweet tooth! And when it’s healthier the gilt isn’t so bad! Haha Do you refrigerate the cake or leave it covered on the counter?
Jessica DeMay says
Thanks, Emily! It's very delicious! It's good on the counter for a day and night, but after that it needs to be refrigerated. Hope you love it!
Tiffany says
Hi there! Do you know if something can be substituted for the almond flour? I would love to try this but unfortunately my daughter is allergic to almonds. :-/
Jessica DeMay says
Hi Tiffany- cassava flour should work in place of the almond flour. I hope you enjoy it!
Shannon says
Glad I found this comment! I also can't have almonds. Do you know if cassava flour and arrowroot flour are interchangeable here? I have arrowroot in the cupboard. And I'll sub cashew milk for the almond milk. TIA!
Jessica DeMay says
Hi Shannon- I would not use all arrowroot here. If you just can't have almonds, the best option is another nut flour like cashew. That will be the closest to what I made. I hope that helps and you can try it.
Juli says
Hello Jessica! This looks delish! I want to make this for Christmas morning and have a quick question... may I substitute the coconut sugar for date sugar (it's what I have on hand)?
Jessica DeMay says
Hi Juli- I think that should work fine. I've never used date sugar, but I don't see why it wouldn't work. I hope you enjoy it and have a great Christmas!
Samantha says
Can I sub flax eggs for the eggs? I would love to make this vegan for a friend. Thanks!
Jessica DeMay says
Hi Samantha- you can try it, but it may not have the exact same texture as pictured. Let me know how it comes out!