Blueberry Coffee Cake

Gluten Free | Dairy Free Option | Refined Sugar Free

This is a recipe I've been working on for a while, and I'm super excited to share it here! I love a good dense coffee cake, but I don't like the sugar hangover I experience after a slice of coffee cake from my local coffee shop.

If you tuned into my series about boosting cognitive function on my Instagram, you'll remember that blueberries are one of the superfoods that I recommend to boost memory, focus, attention and natural energy. Why not have them in coffee cake form?!

This coffee cake freezes REALLY well. I love to make a batch and then slice it up, freeze it, and just thaw a couple of pieces on the counter for my breakfast the following morning. And the crumble on top- WOW! It is:

✔️gluten free

✔️dairy free option

✔️refined sugar free

Ingredients:

  • 3 cups almond flour

  • 1 cup frozen blueberries

  • 1/3 cup arrowroot powder

  • 1/3 cup coconut oil (melted), ghee, or grass-fed butter (softened)

  • 1/3 cup pure maple syrup

  • 4 egg whites

  • 1 teaspoon baking soda

  • 1/2 teaspoon pink salt

  • 2 tsp vanilla extract

For the crumble: 

  • 2 cups almond flour

  • 6 tbsp coconut oil, ghee or grass-fed butter (softened)

  • 4 tbsp coconut sugar or date sugar

  • 1/2 tsp pink salt

Instructions:

Preheat oven to 350 degrees Fahrenheit. Line an 8x8 inch pan with parchment paper (this is optional but allows for MUCH easier removal). 

For the coffee cake-

In a large bowl, whisk together the dry ingredients (almond flour, arrowroot powder, baking soda, salt) and set aside. In a another bowl, combine the wet ingredients (coconut oil, egg whites, maple syrup, vanilla). Slowly fold the wet ingredients into the dry and continue to stir until well-mixed. Add the blueberries and then pour into the lined pan. Bake for 25 min or until a toothpick inserted into the center comes out clean. 

For the crumble-

While the cake cooks, prepare the crumble. In a large bowl, whisk together the almond flour, sugar and pink salt. Add the coconut oil (or butter) and use your hands to mix it all together. It should form a crumble- if it's too dry, add a little more oil. If it's too wet/sticky, add more almond flour. Once the cake is done cooking, pull it out and add the crumble evenly on top. Place it back in the oven and bake for an additional 20 minutes. The edges of the cake should be browned. 

Allow to cool completely and then remove from the pan. Use a large knife or pizza cutter to cut even squares. Store in an airtight container for up to 3 days (if it lasts that long!) or in the freezer for 2 months. 

Tried this recipe? Post a pic and tag me @holisticinhouston!

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