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Freshly baked blueberry coffee cake square served on a white plate with utensils in the background.
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Blueberry Coffee Cake

An easy blueberry coffee cake recipe that happens to be gluten free!
Course Breakfast
Cuisine American
Keyword coffee cake, quick bread
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 43 minutes
Servings 9
Calories 294kcal
Author Jenn

Ingredients

  • 2 cups almond flour
  • cup coconut flour
  • 1 teaspoon baking powder
  • 1 egg
  • ¼ cup coconut oil melted
  • 2 lemons juiced
  • 1 teaspoon vanilla extract
  • ¼ cup almond milk
  • ½ cup maple syrup
  • 2 egg whites beaten until stiff peaks are formed
  • 1 ½ cups blueberries

Instructions

  • 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.

Video

Notes

You can use any sweetener of your choice. I have also tested this recipe with erythritol and the result was just as good (used a little bit less than ½ cup)
The egg whites make the cake fluffier so I definitely recommend folding them into the batter.
You can use butter or the baking oil of your choice instead of coconut oil.

Nutrition

Calories: 294kcal | Carbohydrates: 26g | Protein: 8g | Fat: 20g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 18mg | Sodium: 86mg | Potassium: 111mg | Fiber: 5g | Sugar: 15g | Vitamin A: 45IU | Vitamin C: 15mg | Calcium: 117mg | Iron: 1mg