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Paleo Lemon Blueberry Coffee Cake

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Ingredients

Warning0 allergens identified

Paleo Lemon Blueberry Coffee Cake

For the coffee cake

2 ¾ cups almond flour

⅓ cup coconut flour

3 eggsroom temperature

½ cup gheeor coconut oil; room temperature

2 tablespoons coconut oilsoftened

2 teaspoons baking soda

2 teaspoons vanilla

½ cup coconut sugar

pinch sea salt

½ cup blueberries

1 tbsp lemon zest

1 tbsp lemon juice

For the crumb topping

1 cup almond flour

¼ cup coconut sugar

1 tsp cinnamon

3 tablespoons coconut oil or gheesolid

For the glaze

3 tablespoons coconut butter

1 tsp maple syrup

1 tsp coconut oil

½ tsp lemon zest

Instructions

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Instructions

Preheat oven to 350 degrees. Line an 8×8 baking sheet with parchment paper.

Make the crumb topping first. Combine all ingredients in a mixing bowl. Gently mix with your hands or a fork. This mixture isn’t meant to be uniform; it will be crumbly. Set in fridge while you make the cake.

Next, make the coffee cake. Combine eggs and coconut sugar in a large mixing bowl. Stir to combine. Add remaining ingredients (except blueberries) and mix until smooth. Gently fold in blueberries.

Add coffee cake mixture to the baking pan. Sprinkle crumb topping over coffee cake batter. Very gently press crumb topping into dough. The crumb topping should remain on top, but should be pressed slightly into the coffee cake.

Bake for 27-29 minutes or until a toothpick inserted comes out clean. Let coffee cake cool completely before cutting into, at least 2 hours.

To make the glaze, add coconut butter and coconut oil to a small microwaveable dish. Microwave in 15 second intervals until melted. Once melted, stir in maple syrup and lemon zest. Glaze will be runny. Pour glaze over cooled coffee cake.

Enjoy!

Nutrition

My Calorie Intake

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Tips & Tricks (5)

Bloom Your Lemon Zest 🍋
Toast the lemon zest in melted ghee or coconut oil for 30 seconds before adding to the batter to intensify its aromatic oils and create a deeper, more complex citrus flavor.
Freeze Blueberries First ❄️
Toss frozen blueberries in a small amount of almond flour before folding into the batter to prevent them from sinking to the bottom and ensure even distribution throughout the cake.
Balance Your Coconut Flour Ratio 🥥
Coconut flour absorbs significantly more liquid than almond flour—maintain a 1:3 ratio of coconut to almond flour and increase wet ingredients slightly to avoid a dense, dry crumb.
Room Temperature Eggs Matter 🥚
Bring eggs to room temperature before mixing to ensure proper emulsification with the ghee and coconut oil, resulting in a lighter, more tender crumb structure.
Lemon Juice Timing 🕐
Add lemon juice in the final 30 seconds of mixing to preserve its bright acidity rather than beating it into the batter, where prolonged mixing can diminish its fresh flavor profile.