Blueberry Coffee Cake

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Your coffee cake just got a wholesome makeover! Say hello to my Grain-Free Blueberry Coffee Cake, a moist, flavorful delight bursting with fresh blueberries. And guess what? It’s not just delicious; it’s also dairy-free, paleo-friendly, and free from refined sugars. Good for your belly and great for your taste buds!

Hey there, friends! Do you ever pair your morning coffee with a slice of coffee cake? Honestly, it wasn’t something I tried until a few years back! Despite its name, I always considered coffee cake as a standalone dessert. But let me tell you, once I tried it with a cup of coffee, my mornings were forever changed. As the name suggests, coffee cake truly shines when enjoyed alongside a steaming cup of joe.

Now, traditional coffee cake tends to be loaded with sugar, both in the cake itself and in the crumbly topping. While we’re all about embracing all ingredients, we also believe in choosing healthier options for our daily indulgences. And that’s where this recipe comes in!

Blueberry Coffee Cake

Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Dessert
Servings 12


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 Monk Fruit Sweetener
  • 1/3 Cup Melted Coconut Oil or Butter


  • Preheat your oven to 350°F and line an 8×8 baking dish with parchment paper, greasing it first to help the paper stick.
  • For the coffee cake layer, whisk together the wet ingredients in a large bowl.
  • Add all the dry ingredients (except blueberries) to the same bowl and mix until well-combined.
  • Transfer the batter to your prepared baking dish and spread the blueberries evenly on top.
  • Now, prepare the crumble by mixing all the crumble ingredients until grainy.
  • Sprinkle the crumble evenly over the cake batter.
  • Bake for 40-45 minutes.
  • Once cooled, slice into 12 pieces.
  • Store any leftovers in an airtight container in the fridge for up to a week. Enjoy your wholesome treat!

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