baking, Breakfast, DESSERT, favorites, healthy eating

Paleo Blueberry Coffee Cake

First things first – I am sorry that I teased this little treat the other day. With a promise to deliver on Friday only to be sidelined by Hurricane Barry!

We are safe here on my little hill, but we awoke to no TV service, no internet service, and some shady phone service. So here I am, sitting calmly in my living room, typing this out on my phone app so I can get it posted as promised. Even if it is a couple of days late!

Unfortunately there is no coffee cake remaining in my house due to Hurricane Barry. You see when you have a storm like this in your area – you need to eat constantly tend to eat your food out of boredom! Thankfully this little treat is pretty darn good for us!

Paleo Blueberry Coffee Cake

Cake ingredients

  • 3/4 cup coconut flour
  • 3/4 cup almond flour (not meal)
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 4 large eggs
  • 1/4 cup maple syrup
  • 3/4 cup coconut milk
  • 1/4 cup butter, ghee, or, coconut oil (melted)
  • 1 teaspoon vanilla extract
  • 1 cup fresh blueberries

Crunchy Cinnamon topping ingredients

  • 1 cup omega trail mix nuts, finely chopped
  • 3 tablespoons butter/ghee/coconut oil
  • 2 tablespoons coconut sugar
  • hearty shake of cinnamon
  • pinch of sea salt

Instructions

  1. Preheat the oven to 350 degrees F and line an 8″ x 8″ cake pan with parchment paper.

  2. Add the ingredients for the coffee cake, except for the blueberries, to a bowl. Whisk until combined and smooth. Note: the cake batter will be thick.

  3. 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.

  4. Stir the ingredients for the topping in a small bowl until well-combined.

  5. Pour 1/2 of the cake batter into the pan and smooth into an even layer. Spread 1/2 of the topping mixture on top of the cake batter and swirl it into the batter.

  6. Repeat for remaining cake batter and topping.

  7. Bake for 50 to 60 minutes until set in the center and edges are golden-brown. Turn off the oven and allow the cake to sit 5 to 8 minutes more in the hot oven.

  8. Remove cake from the oven and allow it to cool at least 30 minutes. Enjoy!

** remember to go follow the blog over on Facebook & Instagram – fun giveaway coming soon! 😉

1 thought on “Paleo Blueberry Coffee Cake”

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