Blueberry Coffee Cake
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 12 1x
- Category: Dessert
Ingredients
Scale
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
Instructions
- 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!
