Moist, fluffy, cinnamony healthy blueberry coffee cake made with coconut flour, almond flour, and pure maple syrup. This flavorful cake is perfectly healthy for breakfast, yet sinfully taste enough to enjoy as dessert!
Looking for a grain-free healthy coffee cake recipe that you’ll feel good about eating on a daily basis! This blueberry coffee cake is here for you!
Made with a combination of almond flour and coconut flour and sweetened with pure maple syrup and coconut sugar, it is naturally gluten free and lower in added sugar. The walnut crumb topping is truly delightful here!
Plus, fresh blueberries provide a refreshing nuance to turn regular coffee cake into an actual dream!
Because this simple recipe is grain-free, refined sugar-free, and dairy-free, it is paleo friendly and lower carb than regular coffee cake. As always, there is room to swap ingredients, so see my Recipe Customizations section below.
Let’s discuss the wholesome ingredients, as each plays an important role. The full ingredient list can be found at most grocery stores.
Blueberry Coffee Cake Ingredients:
Almond Flour and Coconut Flour: Both provide a great source of fiber and healthy fats. Almond flour contains a little protein too!
Fresh Blueberries: The star of the show! Juicy blueberries add amazing pops of flavor to this traditional coffee cake recipe.
Pure Maple Syrup: The sweetener. This recipe turns out perfectly sweet for me.
Eggs: Needed to help the batter rise into a fluffy texture. I don’t recommend an egg replacer like flax egg.
Baking Soda: The leavening agent that allows the batter to rise and bake evenly.
Full-Fat Canned Coconut Milk and Coconut Oil: These two ingredients are the liquid and the fat that helps mix the dry ingredients together. They provide luscious texture, extra moisture, and rich flavor to the cake!
Pure Vanilla Extract: Adds warm flavor to make it more enticing!
Walnut Cinnamon Streusel Topping:
Raw walnuts, coconut oil, coconut sugar, ground cinnamon and sea salt make up the cinnamon swirl. This mixture is what adds that cinnamon sugar essence with nutty flavor.
Recipe Customizations:
- For a cake that’s lighter in texture, replace the almond flour with tapioca flour.
- Use raspberries or chopped strawberries in place of blueberries.
- For sweeter coffee cake, add 1 to 4 tablespoons of brown sugar, regular cane sugar, or sugar-free sweetener.
- Use any natural liquid sweetener you like, such as agave, pure maple syrup, or honey
- Swap out the walnuts for pecans.
- Add 1 tablespoon of fresh lemon zest for a lemon blueberry coffee cake recipe.
- Use one cup almond milk to replace the coconut oil and coconut milk if you’d like.
- Prefer baking with gluten-free all-purpose flour? Make my Gluten-Free Blueberry Coffee Cake recipe.
How to Make Healthy Blueberry Coffee Cake:
- Prepare the coffee cake batter by mixing the wet ingredients and the dry ingredients together in a large mixing bowl. As an alternative, you can use a blender. This cake batter is very thick – this is normal.
- Stir together the ingredients for the walnut cinnamon swirl crumble topping in a small bowl or a measuring cup.
- Pour half to two-thirds of the coffee cake batter into a prepared 8” x 8” baking pan lined with parchment paper.
- Spread half to two-thirds of the walnut cinnamon swirl mixture over the cake batter layer and use a butter knife to smear the two into a swirly concoction.
- Repeat for the remaining coffee cake batter and the cinnamon topping mixture.
- Bake in a square pan until golden brown and cooked through. Insert a thermometer into the center of the cake. If it is 190 degrees F or higher, it is fully cooked.
Store coffee cake in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. Freeze in a large zip lock bag for up to 3 months.
Recipe Tips:
- Allow the coffee cake to sit until it cools all the way to room temperature once it’s out of the oven. It will hold together much better after it sets up! 2. Don’t swap out the coconut flour or the almond flour for any other kind of grain-free or gluten-free flour. This recipe is made to work with those two flours specifically.
- Coffee cake does not contain coffee. It is designed to be a tasty baked good you enjoy alongside your cup of coffee. For this reason, don’t be alarmed when coffee is missing from the ingredients list.
My favorite part about this paleo coffee cake is it goes so well with life in general. It is one of my favorite treats for every day enjoyment and for sharing with others.
Love baking coffee cake? Check out some of my other coffee cake recipes.
More Coffee Cake Recipes:
- Almond Flour Cranberry Orange Coffee Cake
- Greek Yogurt Coffee Cake
- Paleo Strawberry Coffee Cake
- Grain-Free Apple Coffee Cake
- Paleo Pumpkin Coffee Cake
- Almond Flour Coffee Cake
Healthy Blueberry Coffee Cake
Ingredients
Blueberry Coffee Cake
- 3/4 cup coconut flour
- 3/4 cup finely ground almond flour *
- 1/2 tsp baking soda
- 1/2 tsp 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 tsp pure vanilla extract
- 2/3 cup fresh blueberries
Walnut Cinnamon Swirl Topping
- 1 cup raw walnuts chopped
- 3 Tbsp coconut oil melted
- 2 Tbsp coconut sugar or pure maple syrup
- 2 tsp ground cinnamon
- 1 pinch sea salt
Instructions
- Preheat the oven to 350 degrees F and line an 8" x 8" cake pan with parchment paper.
- Stir together the almond flour, coconut flour, baking soda, and sea salt in a large mixing bowl. Add the wet ingredients (eggs, pure maple syrup, coconut milk, melted coconut oil, and vanilla extract) to a separate mixing bowl. Whisk to combine.
- Pour the dry ingredients into the bowl with the wet ingredients and stir well until a thick batter forms. Mix in the fresh blueberries.
- 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. Insert a thermometer into the center of the cake to check for doneness. It is ready if the internal temperature is 190 degrees or higher.
- Remove cake from the oven and allow it to cool all the way to room temperature (at least 30 minutes). Cut into slices and serve alongside a mug of coffee or tea.
Can almond milk be substituted for the coconut milk?
Hi Sara! I don’t recommend swapping out the full-fat canned coconut milk for anything else because it is the fat portion of the recipe. If you are up for experimenting, you could use part oil (or melted butter) and part almond milk. The overall goal is to get a lovely moist texture so there needs to be some fat in there 🙂 Let me know if you try it!
This is honestly one of the best things i have ever made lol. I substituted tiger nut flour for almond and sprinkled cinnamon and coconut sugar on the top before baking. The batter was not thick, but it baked up light and fluffy. AMAZING!
I love hearing that, Andrea! It’s great to know that tigernut flour works well here too – thanks so much for sharing! xo