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Paleo Blueberry Coffee Cake

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 slam dunk me in the brain socket 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!

Grain-Free Paleo Blueberry Coffee Cake made with almond flour, coconut flour, and pure maple syrup. Dairy-free and naturally sweetened!

 

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! 

How to Make Paleo Blueberry Coffee Cake:

  1. 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.
  2. 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.
  3. 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.
  4. Repeat for the remaining coffee cake batter and the cinnamon topping mixture.
  5. Bake!

 

Paleo Blueberry Coffee Cake - a grain-free, dairy-free, refined sugar-free version of the classic breakfast. Made with almond flour, coconut flour, and pure maple syrup, this healthy treat is delicious and nutritious!

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

Paleo Blueberry Coffee Cake - a blueberry-studded gluten-free, naturally sweetened, dairy-free version of the classic breakfast cake

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? You betcha! Make it a part of your stolen moment session!

More Coffee Cake Recipes:

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 - a grain-free, dairy-free, refined sugar-free version of the classic breakfast. Made with almond flour, coconut flour, and pure maple syrup, this healthy treat is delicious and nutritious!

Paleo Blueberry Coffee Cake

Yield: 9 slices of cake
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes

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

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 blender. Blend until combined and smooth. Note: the cake batter will be very thick - this is normal.
  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 walnut cinnamon swirl topping in a small bowl until well-combined.
  5. 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.
  6. Repeat for remaining cake batter and walnut topping.
  7. 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.
  8. Remove cake from the oven and allow it to cool at least 30 minutes (the longer the better) before cutting into it. Enjoy!
Nutrition Information:
Yield: 9 Serving Size: 1 of 9
Amount Per Serving: Calories: 335Total Fat: 25gUnsaturated Fat: 0gCarbohydrates: 21gSugar: 11gProtein: 9g
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Jill

Thursday 4th of February 2021

I made these and they were wonderful. However, I did have issues with the batter in our Vitamix. It never really blended because the batter's so thick. I kept removing the top to stir and trying to get the Vitamix to whirl the batter but it never did. What is your secret?

Julia

Friday 5th of February 2021

Hi Jill. I have had other people experience the same issue. My trick is I add all of the liquids in first (eggs, oil, pure maple syrup) before adding the flours. If that doesn't help, you could always make the batter in a mixing bowl to avoid the hassle!! Let me know if you have any other questions! xoxo

shahucart

Saturday 18th of January 2020

wow, Awesome paleo blueberry coffee cake recipe. it's looks delicious and yummy taste.

Julia

Sunday 19th of January 2020

It's pretty epic!

Ivana

Sunday 8th of December 2019

Can you use flax eggs instead of regular eggs?

Sandy

Sunday 13th of October 2019

Hi Julia,

I just came across your recipe while searching for a Paleo Blueberry cake to make for my husband who is on a grain free diet. I've made others before with almond flour but fancied a change and thought I'd try this as I already had some coconut flour. I somehow had an inkling that it would be better to mix in a food processor and I was right. I have a Vitamix but the mixture was so thick it just would not blend it. Then I had a problem spreading it in the cake tin. It was a couple of thin layers. Seemed to me that a smaller cake tin would have been better. I don't know if my cup measures compare with yours. I live in England but do have what are called American measuring cups. Next time I might convert the cup measurements to grams and weigh out the flours. Anyhow hopefully it will turn out edible. My husband seems to like everything I make however it turns out!

Melanie Fitch

Tuesday 8th of October 2019

Instead of coconut flour is it ok to use regular?And instead of coconut milk can sweetened condensed milk work?

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