This Blueberry Coffee Cake is bursting with natural sweetness and topped with a decadent crumb topping. The best, most delicious way to enjoy this tart fruit!
Blueberries are a wonderful staple. They’re perfect for using in a quick smoothie or baked goods like this grain-free coffee cake!
This yummy, moist dessert is a Paleo twist on a traditional favorite. It has a creamy base of almond butter and almond flour that gives it a nutty flavor. The almond flour gives the coffee cake the same crumbly texture the original recipe has, sans grains and gluten.
The best part is the cinnamon crumb topping. It’s easy to make, too. Simply stir together four ingredients and sprinkle it generously over the cake. It’s almost good enough to eat by itself (and we won’t hold it against you if you do).
Serve your blueberry coffee cake with Paleo coconut cream for breakfast, as a snack, or as a late night dessert!
The Best Blueberry Coffee Cake Recipe
- 9-inch round baking dish
- Parchment paper
- Small bowl
- Large mixing bowl
For the Coffee Cake:
- ½ cup organic frozen blueberries
- 2 large eggs, room temperature
- 1 T melted coconut oil
- 4 T creamy almond butter
- ¼ cup coconut sugar
- 1 t pure vanilla extract
- 1/8 t salt
- ½ cup almond flour
- ¼ cup tapioca flour
- 2 t cinnamon
- ½ t baking soda
For the Crumb Topping:
- 2 T melted coconut oil
- 1 T coconut sugar
- ¼ cup almond flour
- 1 T cinnamon
- Preheat oven to 350°F. Prepare a 9-inch round baking dish with parchment paper or grease lightly with coconut oil.
- In a small bowl, sift together almond flour, tapioca, cinnamon and baking soda. Set aside.
- In a larger mixing bowl, whisk together eggs, coconut oil, almond butter, coconut sugar, vanilla extract and salt. Fold the flour into the batter, then add the blueberries.
- Transfer the batter to the prepared baking dish, spreading it into a thin even layer. Note: This layer will thicken when it bakes.
- In a small bowl or ramekin, stir together the ingredients for the crumb topping. Sprinkle the topping generously over the batter in the baking dish.
- Bake for 20 minutes or until a toothpick inserted in the center of the cake comes out clean.
- Remove from the oven. Cool 30 minutes in the pan before serving.
Tip: To take this fruit-filled coffee cake up a notch, add a blueberry drizzle on top. When the cake comes out of the oven and cools in the pan, whisk together ½ cup of blueberries with ¼ cup coconut cream or coconut milk. While the cake is still hot, drizzle the syrup over the top of the cake using a spatula. The cake will soak up the extra fruit goodness, making the top extra moist and sweet! It also gives the coffee cake a pretty decorative top.