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Paleo Lemon Blueberry Coffee Cake
This lemon blueberry version is light and fresh – perfect for springtime and summer. The lemon adds just a hint of tartness and sweetness while the blueberries add an explosion of flavor. I’ve always loved the lemon blueberry combo and it truly comes to life in this coffee cake!
Ingredients
For the coffee cake
For the crumb topping
For the glaze
Instructions
- Step 1
Preheat oven to 350 degrees. Line an 8×8 baking sheet with parchment paper.
- Step 2
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.
- Step 3
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.
- Step 4
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.
- Step 5
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.
- Step 6
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.
- Step 7
Enjoy!
Tips & Tricks
Per serving
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