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4.48 from 21 votes
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
Prep Time
20 mins
Cook Time
35 mins
Total Time
55 mins
Course: Breakfast
Servings: 9 slices of cake
Calories: 335 kcal
Author: Julia
Blueberry Coffee Cake
Walnut Cinnamon Swirl Topping
  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 Facts
Paleo Blueberry Coffee Cake
Amount Per Serving (1 of 9)
Calories 335 Calories from Fat 225
% Daily Value*
Fat 25g38%
Carbohydrates 21g7%
Sugar 11g12%
Protein 9g18%
* Percent Daily Values are based on a 2000 calorie diet.