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Almond Flour Blueberry Coffee Cake

Almond Flour Blueberry Coffee Cake: A Healthy Indulgence

Almond Flour Blueberry Coffee Cake is a gluten-free, low-sugar treat perfect with coffee or as an afternoon delight.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 slices
Course: Breakfast
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake Base
  • 2 cups Almond Flour substitute with gluten-free all-purpose flour for different texture
  • 1/4 cup Tapioca Flour reduce to 4 tablespoons if using coconut flour
  • 1 teaspoon Ground Cinnamon try nutmeg for a unique twist
  • 1/2 cup Unsalted Butter or Oil refined coconut oil is a good dairy-free option
  • 3/4 cup Sugar for low-sugar, use monk fruit sweetener
  • 1 cup Blueberries toss frozen in flour to prevent sinking
For the Streusel Topping
  • 1/2 cup Almond Flour
  • 1/4 cup Coconut Sugar or Raw Sugar choose based on your sweetness preference
  • 1 teaspoon Ground Cinnamon
  • 3 tablespoons Butter or Plant-based Substitute for binding

Equipment

  • Mixing Bowl
  • 8x8-inch baking pan
  • Whisk
  • Spatula
  • wire rack

Method
 

Step-by-Step Instructions for Almond Flour Blueberry Coffee Cake
  1. Preheat your oven to 350°F (175°C) and line an 8x8 inch baking pan with parchment paper or grease it.
  2. In a large mixing bowl, combine 1/2 cup of melted unsalted butter (or oil) and 3/4 cup of sugar until smooth. Add 3 large eggs and 1 teaspoon of vanilla extract. Mix until glossy.
  3. In a separate bowl, sift and mix together 2 cups of almond flour, 1/4 cup of tapioca flour, 1 teaspoon of ground cinnamon, and 1/2 teaspoon of salt.
  4. Gradually fold the dry mixture into the wet ingredients, mixing gently until no dry streaks remain. Gently fold in 1 cup of blueberries.
  5. Prepare the streusel topping by mixing 1/2 cup of almond flour, 1/4 cup of coconut sugar, and 1 teaspoon of ground cinnamon. Mix in 3 tablespoons of melted butter until crumbly.
  6. Pour the cake batter into the prepared pan and spread evenly. Sprinkle the streusel topping on top and gently press down.
  7. Bake in the preheated oven for 30-35 minutes until golden brown and a toothpick comes out clean.
  8. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool. Serve warm or slice as desired.

Nutrition

Serving: 1sliceCalories: 180kcalCarbohydrates: 19gProtein: 4gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 50mgSodium: 130mgPotassium: 150mgFiber: 2gSugar: 5gVitamin A: 300IUVitamin C: 5mgCalcium: 70mgIron: 1mg

Notes

Adjust sweetness and mix berries as desired for personalization.

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