Gluten Free Blueberry Coffee Cake
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.
- Prep: 20 mins
- Cook: 40 mins
- Yields: 9 Servings
Ingredients
Coffee Cake
3/4 cup Coconut Flour
3/4 cup Super-Fine Almond Flour, blanched whole almonds
3/4 cup Full-Fat Canned Coconut Milk
1/4 cup Organic Cold Pressed Coconut Oil, melted and cooled
1 tsp Organic Pure Vanilla Extract
2/3 cup Organic Fresh Blueberries
Topping
3 tbsp Organic Cold Pressed Coconut Oil, melted and cooled
Directions
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.
7Repeat.
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.
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