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.
AuthorJennifer LeighCategoryBreakfastWalnuts, cinnamon, blueberries and coconut make the perfect Saturday morning breakfast in this blueberry coffee cake. A gluten free, dairy free and paleo friendly recipe.
Begin by preheating your oven to 350 degrees. Line a 8 x 8 glass pan with parchment paper.
Add all coffee cake ingredients to your mixer (except the blueberries). Mix until smooth.
In a small bowl, mix washed blueberries with 1 teaspoon coconut flour. Fold into coffee cake batter.
Mix topping ingredients in a separate bowl.
Pour 1/2 of cake batter into prepared baking dish. Pat down until level.
Pour 1/2 of topping onto batter foundation. Using a knife, swirl topping into batter.
Repeat.
Bake 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.
Cool 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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