Paleo Blueberry Coffee Cake

Name: Paleo Blueberry Coffee Cake
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 9 slices of cake
Ingredients: 3/4 cup coconut flour; 3/4 cup finely ground almond flour; 1/2 teaspoon baking soda; 1/2 teaspoon sea salt; 4 large eggs; 1/4 cup pure maple syrup; 3/4 cup full-fat canned coconut milk; 1/4 cup coconut oil; 1 teaspoon pure vanilla extract; 2/3 cup fresh blueberries; 1 cup raw walnuts; 3 tablespoons coconut oil; 2 tablespoons coconut sugar; 2 teaspoons ground cinnamon; 1 pinch sea salt

User Reviews

4.5

126 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
55 mins
Servings
9 slices of cake
Calories
335 kcal
Course
Breakfast
Cuisine
American

Paleo Blueberry Coffee Cake

Tyler Espinosa

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Blueberry-studded grain-free coffee cake that will give you all the coffee shop vibes and put a smile on your face ;)

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Ingredients

Servings

Blueberry Coffee Cake

3/4 cup coconut flour
3/4 cup finely ground almond flour
1/2 teaspoon baking soda
1/2 teaspoon sea salt
4 large eggs
1/4 cup pure maple syrup or honey
3/4 cup full-fat canned coconut milk
1/4 cup coconut oil melted and cooled
1 teaspoon pure vanilla extract
2/3 cup fresh blueberries

Walnut Cinnamon Swirl Topping

1 cup raw walnuts chopped
3 tablespoons coconut oil melted
2 tablespoons coconut sugar or pure maple syrup
2 teaspoons ground cinnamon
1 pinch sea salt

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Instructions

Preheat the oven to 350 degrees F and line an 8" x 8" cake pan with parchment paper.
Add the ingredients for the coffee cake, except for the blueberries, to a blender. Blend until combined and smooth. Note: the cake batter will be very thick - this is normal.
Toss the blueberries with 1 tsp coconut flour in a small bowl to ensure they won't all sink to the bottom of the coffee cake. Fold the blueberries into the coffee cake mixture.
Stir the ingredients for the walnut cinnamon swirl topping in a small bowl until well-combined.
Pour 1/2 to 2/3 of the cake batter into the prepared cake pan and smooth into an even layer. Evenly spread 1/2 to 2/3 of the walnut topping mixture on top of the cake batter and use a knife to swirl it into the batter.
Repeat for remaining cake batter and walnut topping.
Cover the coffee cake with foil and bake on the center rack of the preheated oven for 30 minutes. Remove the foil then bake for another 15 to 20 minutes, or until the cake has set up in the center and the edges are golden-brown.
Remove cake from the oven and allow it to cool at least 30 minutes (the longer the better) before cutting into it. Enjoy!