This blueberry coffee cake recipe makes a delightful morning treat to go with your coffee or tea. Make it ahead of time to serve to a group or cut it into squares and store on your countertop for a quick breakfast on the go.
You can make several substitutions to your liking (see notes and FAQ) but the original recipe is gluten and dairy free!
Blueberries are one of nature’s most delicious fruits. They are also high in antioxidants and fiber and have amazing flavor too. You’ll find out why these little gems are so good after one bite of blueberry coffee cake.
- Almond flour
- Coconut flour
- Baking powder
- Coconut oil, melted
- Lemon juice
- Vanilla extract
- Almond milk
- Maple syrup
- Egg whites
- Fresh blueberries
How to Make Blueberry Coffee Cake
Preheat the oven to 350 degrees. Grease and flour a baking pan and set aside.
In a bowl mix the almond flour with the coconut flour and the baking powder.
Add the egg, melted coconut oil, lemon juice, vanilla extract, almond milk, and maple syrup and stir until everything is well incorporated.
Add the beaten egg whites in 2 additions, carefully folding them in with the help of a spatula.
Fold in the blueberries and pour the batter into the prepared cake pan.
Bake for 35 minutes or until done.
No, it doesn’t. In fact, refrigerating this coffee cake will cause it to dry out.
Store covered on your countertop at room temperature for up to three days. This can be as simple as placing plastic wrap over the cake pan or you can slice the coffee cake into squares and store them in an airtight container for the same amount of time.
Yes. Allow the cake to cool completely then cut into squares. Wrap each square in plastic wrap then place them all in a zipper-seal freezer bag. Use within a month for the best taste and freshness.
You can easily substitute butter or the oil of your choice instead of using coconut oil. If you choose to use sugar or another powdered sweetener instead of the maple syrup, just use slightly less than 1/2 cup or it will be too sweet.
Other recipes you might like
Cranberry Orange Muffins with Ricotta are exceptionally moist and a delicious way to start your day.
If you’re looking to treat yourself to something a little sweeter, try my Lemon Loaf Cake with Raspberries.
Keep things gluten-free with this Summer Squash Quick Bread recipe that everyone on Pinterest loves!
Blueberry Coffee Cake
- 2 cups almond flour
- ⅓ cup coconut flour
- 1 tsp baking powder
- 1 egg
- ¼ cup coconut oil melted
- 2 lemons juiced
- 1 tsp vanilla extract
- ¼ cup almond milk
- ½ cup maple syrup
- 2 egg whites beaten until stiff peaks are formed
- 1 ½ cups blueberries
- Preheat the oven to 350 degrees. Grease and flour a square baking pan and set aside.
- In a bowl mix the almond flour with the coconut flour and the baking powder.
- Add the egg, melted coconut oil, lemon juice, vanilla extract, almond milk and maple syrup and stir until everything is well incorporated.
- Add the beaten egg whites in 2 additions, carefully folding them in with the help of a spatula.
- Fold in the blueberries and pour the batter into the prepared cake pan.
- Bake for 35 minutes or until done.