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.
Does this need to be stored in fridge or on the counter?
Hi Brenda! I store it on the counter covered in plastic wrap for up to 2 days, then I move it to an airtight container (like glass tupperware) and store it in the refrigerator for up to 5 days. You can also freeze any leftovers in a freezer bag and they thaw/reheat very well! Enjoy! xo
HELP!!
The body of your instructions say bake for 50-60 minutes! The introduction says bake for 35 mins…. Which is it?? I’m baking this now…. 🤷🏻♀️🤷🏻♀️🤷🏻♀️ yikes!!
Hi Barb! My apologies for the confusion! I hope you were able to figure out the bake time and that it turned out well for you. The correct bake time should be closer to 50 to 60 minutes. I cover the coffee cake with foil for the first 30 minutes, remove it and bake for another 20. My apologies if this response comes too late! xo
I made this last night. She isn’t kidding when she says the longer you let the cake cool, the better. Last night my husband and I were very impatient and tried the cake while it was still warm. We both were disappointed as we felt the cake had zero flavor. This morning I retried the cake after letting it settle all night- it was like a totally different cake. Very soft, moist, and FLAVORFUL. I drizzled a little extra maple syrup on top as well. Delicious! Next time I want to make it with raspberries. ❤️❤️
Thanks so much for sharing your experience, Rachel! This is very helpful to other readers 🙂 Raspberries sound amazing! Enjoy! xoxo
Have you ever made these into muffins?!!! I may try it because I love your coffee cake.
Oooh, I haven’t, but now I must try that!! I imagine you’d do 350 for 30-40 minutes. Let me know if you try them!
Company coming tomorrow and this would be amazing! Can you tell me where you got the gorgeous wooden plates ? They are perfect with this dessert!
Hi Laura!
I’m so thrilled to hear you’re making the coffee cake for guests! I hope they love it. I bought the wooden plates from Cost Plus World Market here in Reno. If you don’t have one locally, they also have a website – https://www.worldmarket.com/ – I’m not sure if they still carry the wooden plates 😀 Let me know if you have any more questions!
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?
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
@Julia,
Thank you, Julia. I appreciate your advice. Today I made it without our Vitamin because it had some leftover smoothie which was in the freezer. So, I used our KitchenAid stand mixer. I mixed the dry ingredients first. Then mixed together the wet ingredients & added to the dry and blended well in the KA, then stirred in the blueberries. I baked at 325 with convection for about 30 minutes. It turned out perfect. I will try it again another time using the Vitamix using your suggestion!
Love that! Thanks so much for sharing your method, Jill! xoxo
wow, Awesome paleo blueberry coffee cake recipe. it’s looks delicious and yummy taste.
It’s pretty epic!
Can you use flax eggs instead of regular eggs?
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!
Instead of coconut flour is it ok to use regular?And instead of coconut milk can sweetened condensed milk work?
Gonna bring blueberry coffee cake to a friend for ‘movie night’,
I really hope it will have good ratings!
Recipe sounds mouth-wateringly delicious ? had to stop in my tracks
and try it out! Thanks soooo much for sharing! Julia❣️
wow, i never have seen anything like this!! Can’t wait to try this recipe, I know my family will love it!
Thanks, Josh! Let me know when you do!
We all loved these. It’s not something I buy often and these were good enough to make me wonder why! Perfect for the Fall.
I fell in love with this recipe instantly, learned a new word (cake batter?) and totally blew the swirl thing cause the batter was the opposite of thick. Don’t ask me why ? So it’s just plain blueberry coffee cake. Will be trying it tomorrow morning, so excited whether it turned out yummy ?
Hi Katja,
I’m wondering why the batter didn’t turn out thick…did you make any substitutions? I hope the coffee cake ended up turning out okay… xo
I made this last weekend and was disappointed. Ive made a few things from this blog before and they were great, but this cake was very wet and not as good as it looks.
My sincere apologies for the bad experience, Leah. I actually tested the recipe yesterday and found it needed a longer bake time. I baked it for 50 minutes and it turned out great. If you haven’t scrapped it, try putting it back in the oven for another 20 minutes or so.
I love the combination of flavors and colors. Healthy, filling, and delicious.
YEEES it’s just so, so tasty!