Healthy Blueberry Coffee Cake

hunks of paleo blueberry coffee cake stacked on top of each other, revealing the fresh berry inside.

4.74 from 78 votes

Healthy Blueberry Coffee Cake

Blueberry-studded grain-free coffee cake that will give you all the coffee shop vibes and put a smile on your face ;) Simple to prepare, this perfectly sweet treat makes a tasty breakfast, afternoon snack, or dessert. Enjoy it with friends and family for brunch!

Prep Time20

Cook Time35

Total Time55

Course: Breakfast

Cuisine: American

Keyword: dairy free, easy healthy recipes, gluten free recipes, gut healthy recipes, healthy

Servings: slices of cake

Calories: 335kcal

Author: Julia

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.

Notes

*You can replace the almond flour with 1/2 cup of tapioca flour. I don't recommend using any other flour replacement option for the best results :)

Nutrition