Paleo Blueberry Coffee Cake
Servings: 16 servings
Calories: 501kcal
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.
Nutrition
Calories: 501kcal | Carbohydrates: 27g | Protein: 14g | Fat: 42g | Saturated Fat: 11g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.003g | Cholesterol: 31mg | Sodium: 206mg | Potassium: 25mg | Fiber: 8g | Sugar: 12g | Vitamin A: 51IU | Vitamin C: 2mg | Calcium: 170mg | Iron: 3mg