Blueberry Coffee Cake

5.0/5 rating (2 votes)
Blueberry Coffee Cake

This is what happens when you go grocery shopping hungry and see blueberry cakes in the bakery but having the power to walk away then go home and make a Paleo Blueberry Coffee Cake!  Yum....



  • 1-2 tablespoons melted coconut oil to brush pan
  • 2 cups almond flour
  • 1/2 cup tapioca flour
  • 1/2 cup coconut sugar
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 3 large eggs
  • 1 teaspoon vanilla
  • 1/4 cup coconut oil, melted and cooled
  • 1 cup blueberries, fresh (or thawed if frozen)
  • -------For the Topping---------
  • 4 tablespoons unsalted butter, cold and cubed
  • 1/2 cup tapioca flour
  • 1/4 cup coconut sugar
  • 2 teaspoons cinnamon


  1. Preheat oven to 350 degrees.  Brush a 9 inch baking pan with coconut oil.

  2. In a large bowl combine almond flour, tapioca flour, coconut sugar, salt, baking powder and soda.  Use a fork to combine well.

  3. In a small bowl whisk eggs then add in vanilla and coconut oil.  Add wet mixture to dry and combine well.  Fold in the blueberries.  Pour into pan.

  4. Using one of the bowls and add cubed butter, flour, sugar and ground cinnamon. Use your fingers to combine the sugar into the dry ingredients.  Evenly distribute over the batter.  

  5. Bake for 30-35 minutes or until a tooth pick comes out clean in the center of the pan.  Cool slightly then slice and serve warm.

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