• Prep Time: 15 minutes
  • Cooking Time: 45 minutes
  • Serves: 9

Paleo Blueberry Coffee Cake

  • Recipe Submitted by on

 Ingredients List

  • Crumb Ingredients
  • 1 cup almond flour
  • 1/4 cup coconut sugar
  • 3 1/2 tablespoons Golden Barrel Coconut Oil room temperature
  • Cake Ingredients
  • 3 cups almond flour
  • 1/4 cup coconut flour
  • 1/2 teaspoon baking soda
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup Golden Barrel Coconut Oil room temperature
  • 3/4 cup coconut sugar
  • 3 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup unsweetened almond milk
  • 1 lemon zested (just the zest)
  • 1 1/4 cups organic blueberries
  • Glaze Ingredients
  • 1/4 cup coconut butter
  • 2 tablespoons honey
  • 3 tablespoons lemon juice (from the one that was tested)


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.

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