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.
Hi! I can’t wait to make this. Can I substitute almond milk for coconut milk?
A colleague brought this in after his wife made some – I HAD to get the recipe. It’s seriously perfect!! And I don’t use that word lightly!
Wahoooo!! I’m so happy to hear it, Katherine! Thanks for letting me know! xo
I just made this recipe this morning with peaches that were overripe. Oh…….my…….goodness. Delicious. I used 3 peaches and added more cinnamon. Was maybe a bit wet because these peaches were so juicy, but wow. Great recipe with the blueberries, but adaptable for sure!
I’m so happy to hear it, AC! Peaches sound AMAZING! I’m definitely going to try this. Thanks a million for the feedback! xo
I made this yesterday and it turned out SO delicious! It’s the best paleo cake I’ve ever made, perfect texture (alot of paleo cakes were too crumbly or too ‘eggy’ for my taste) sweetness and taste. I wonder if I can make this without any berries in the winter season, or if it’d work with frozen ones, I’ll definitely try it. Thank you for coming up with such perfect recipe!
Hi Norah!
I’m so happy you like the coffee cake! I’ve made it without berries, and it’s great! You can follow my berry-free one here: https://www.theroastedroot.net/paleo-coffee-cake/. Hope you enjoy! xo
Awesome! I just made the blueberry one again and it was just as delicious. I’m definitely adding the berry-free one to my recipes to make when I can’t find any more berries to use. I’m going to attempt making your banana pie today, too. Thank you!
Yaaaas! I love that pie recipe as well! So happy you’re trying these recipes! I hope you enjoy! xx
Make it with cranberries in the winter!
Do you have the macros for this? I am on Keto, so I am interested in numbers for carbs.
Hi Carolyn! I just calculated and posted the macros. Assuming you do 9 slices, it’s 21g of carbs (11g of sugar) per slice 😀 You can absolutely replace the pure maple syrup with a zero-sugar sweetener if you’d like and then add a small amount of additional coconut milk to make up for the loss of liquid. For instance, If I were adding a sweetener like Stevia or Swerve, I’d start with 1/4 cup and bump up the coconut milk measurement to 1 cup. I’d taste the batter for sweetness and add more as necessary. I hope this helps, and I Hope you enjoy!
First of all, this coffee cake looks DIVINE. I have been craving blueberry muffins so bad lately, and haven’t done anything about it, except whine that I can’t have them. Hehe. I am going to make this tonight! Second of all, do you think arrowroot powder would work in place of the almond flour? Also, what if you did half almond flour half tapioca (or arrowroot)? Thank you so much for the time you put in to create this beautiful recipe!
I cannot tell you how excited I am that this is gluten free 🙂 So hard to find good recipes for GF coffee cake! Cannot wait to give this a try!
Is anyone else wondering where you got that beautiful french press? Please share the details! Also, I can’t wait to try this recipe ♡
Hi Jess! I bought my Chemex off Amazon! Here’s the exact model I have: http://amzn.to/2tfGLG0 . And these are the filters I use!: http://amzn.to/2tqW17n Let me know if you have any other questions! xo
The texture of this coffee cake looks insanely good! You’re a grain-free goddess. That should be the name of your 3rd cookbook! 😉
I love blueberries and this looks absolutely delightful! So moist and blueberry-ified 😉
I’m SO EXCITED for this delicious cake! I’m passing the recipe along to my mom who will go crazy for it too. She just said today that she’s making your morning glory bread to take with her on vacation. We both agree it’s the best bread EVER!
Omg, that looks like some seriously moist coffee cake BURSTING with blueberries!!! I absolutely love the colors in the cake itself….lovely!!
I am a HUGE sucker for all things coffee cake!! This sounds completely fantastic!! I know what you mean about the recipes – I have everything planned out but now and then I’m like MUST MAKE NOW! haha
Please teleport a piece to me right now! The cake looks perfect.
This recipe is definitely a slam dunk! I really need to experiment more with different flours…I have to admit that I’m at a loss when it comes to coconut flour and in general baking gluten-free. This is the place I need to start because blueberries are my jam! I’m going to grab some coconut flour and make this stat.
This looks so delicious! Love the celebration of fresh blueberries and that you used coconut flour to keep it paleo 🙂 Also I’m the biggest fan of both walnuts and streusel so this sounds incredible!