February 22, 2019
Walnuts, cinnamon, blueberries and coconut make the perfect Saturday morning breakfast in this blueberry coffee cake.
A gluten free, dairy free and paleo friendly recipe.
3/4 cup Coconut Flour
3/4 cup Super-Fine Almond Flour, blanched whole almonds
1/4 cup Organic Cold Pressed Coconut Oil, melted and cooled
3 tbsp Organic Cold Pressed Coconut Oil, melted and cooled
1Begin by preheating your oven to 350 degrees. Line a 8 x 8 glass pan with parchment paper.
2Add all coffee cake ingredients to your mixer (except the blueberries). Mix until smooth.
3In a small bowl, mix washed blueberries with 1 teaspoon coconut flour. Fold into coffee cake batter.
4Mix topping ingredients in a separate bowl.
5Pour 1/2 of cake batter into prepared baking dish. Pat down until level.
6Pour 1/2 of topping onto batter foundation. Using a knife, swirl topping into batter.
8Bake for 30 to 35 minutes or until a toothpick comes out of the middle cleanly. Turn off oven while leaving coffee cake inside for 5 to 8 minutes.
9Cool completely before cutting. Enjoy with your favorite pour over coffee!
Tip: Before opening the full-fat coconut milk, place it in a bowl of warm water for 10 minutes or so. When you are ready to add it to your batter, shake the can vigorously and then open it.
This recipe includes affiliate links to ingredients found on Amazon, which means I earn a commission (at no extra cost to you) if you purchase from them. All links are to items I have personally purchased and have not been given to me. Thanks for supporting the free content on this site!