Moist, fluffy, cinnamony paleo 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!
One of my favorite parts about summers in Reno is opening the windows at night to let the cool air in, then enjoying my steamy mug of bulletproof coffee in the morning with the desert breeze coming through the windows. It’s these little stolen moments that allow me to slow down and enjoy the feels, regardless of what’s on my To Do list, or what’s on my mind.
My latest favorite treats to join in those stolen moments are the Keto Fat Balls, Paleo Chocolate Chip Edible Cookie Dough, Vegan Strawberry Cheesecake, and most recently, this Paleo Blueberry Coffee Cake. There’s nothing like allowing yourself to indulge in something simple, healthful, yet gratifying.
Every once in awhile, there will be a recipe that pops up in my head that I JUST HAVE TO MAKE. For the most part, I plan recipes that go up on this site well in advance, and I base them off of special diets (vegan, vegetarian, or paleo) as well as what I’m craving, but from time to time, something will slamdunk me in the brainsocket and stay at the forefront of my lobe until I up and make it. This paleo blueberry cooffe cake was definitely one of those!
You see, for whatever reason, I crave sugar like crazy during the summer, and I was experiencing an epic craving for the Paleo Coffee Cake I posted a few years back. As luck would have it, I had a bunch of blueberries that needed to be used up…so I thought plunking them down in a cinnamon-swirly cake of bliss would be the perfect answer to the bloob dilema. And you know what? It was!
I based this paleo blueberry coffee cake off my original recipe, but took a different approach this time around. I used almond flour rather than arrowroot flour – initially, I was concerned the cake wouldn’t turn out as fluffy, but the texture turned out phenomenally! For those of you who don’t bake with starches or gums, it should come as a relief that you can definitely make grain-free paleo coffee cake without the necessity for them!
This coffee cake does require a tad bit more time to assemble than my usual baked goods, but I do solemnly swear, it’s worth it! Here’s your order of operations:
- Prepare the coffee cake batter and the walnut cinnamon swirl topping mixture – I prepare the cake batter in a blender and the topping in a food processor, but you can do either/or.
- Pour half to two-thirds of the coffee cake batter (which will be super thick) 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.
Word to the wise: 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! Of course, coffee cake is designed to be crumbly, so a little crumbliness is normal, but you want to make sure you can cut nice big hunks of the cake without it falling apart.
One quick note: In the past, when I’ve posted coffee cake recipes, I’ve gotten the question, “where’s the coffee on the ingredient list?” question, so I figured I’d clarify: coffee cake doesn’t traditionally include coffee (although, you can definitely add instant espresso if you wanted to give it a coffee flavor), but rather is designed to be a goody you enjoy alongside your coffee. Just wanted to point that out to avoid any confusion when you take a gander at the Ingredients list 😉
Like always, there’s room for changes/improvement/what have you’s, so here are a few ideas for adaptations:
- For a cake that’s lighter in texture, replace the almond flour with tapioca flour.
- Use raspberries or chopped strawberries in place of blueberries
- Use any natural liquid sweetener you like, such as agave, pure maple syrup, or honey
My favorite part about this coffee cake is it goes so well with life in general. I love eating it as an afternoon snack with tea, but it’s also a great breakfast or brunch item. Dessert? Youuuu betcha! Make it a part of your stolen moment session!
My cookbook, Paleo Power Bowls, is now available! CLICK HERE to check it out. Thank you for your all your support!
If you make this Paleo Blueberry Coffee Cake, please feel free to share a photo and tag @TheRoastedRoot on Instagram!
Paleo Blueberry Coffee Cake
Blueberry Coffee Cake
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.
Bake on the center rack of the preheated oven 50 to 60 minutes, until set up in the center and the edges are golden-brown. Turn off the oven and allow the cake to sit 5 to 8 minutes more in the hot oven.
Remove cake from the oven and allow it to cool at least 30 minutes (the longer the better) before cutting into it. Enjoy!