Paleo Blueberry Coffee Cake with Crumble Topping
You'll love the delicious tender bites of this paleo blueberry coffee cake topped with flaky crumble topping. It's easy to make and perfect with a mug of coffee in the morning!
Servings: 16 servings
Ingredients
- 2 1/2 cups blanched almond flour
- 1 tsp cinnamon
- 1/2 tsp baking soda
- 1/4 tsp sea salt
- 2 large eggs
- 1/2 cup honey
- 1/4 cup coconut milk
- 1/4 cup ghee or coconut oil
- 1 tsp vanilla extract
- 1 cup blueberries
Crumb Topping
- 1/2 cup blanched almond flour
- 2 tbsp coconut sugar
- 1 tsp ground cinnamon
- 2 1/2 tbsp coconut oil
Instructions
- Preheat oven to 350 degrees F and line an 8x8 cake pan with parchment paper.
- Stir together almond flour, cinnamon, baking soda, and sea salt until combined.
- In a separate bowl, whisk together eggs, honey, coconut milk, ghee, and vanilla extract until fully combined.
- Add wet ingredients to dry, and mix thoroughly. Stir in blueberries.
- Pour into the prepared pan.
- In a small bowl, combine all ingredients for the crumb topping until crumbly.
- Sprinkle over the batter in an even layer.
- Bake for 35-45 minutes until a toothpick inserted into the center comes out clean.
- Cool for 10 minutes before removing from the pan using the parchment paper.
- Slice and enjoy!
Nutrition
Serving: 1serving - makes 16 | Calories: 217kcal | Carbohydrates: 16g | Protein: 5g | Fat: 16g | Saturated Fat: 5g | Cholesterol: 28mg | Sodium: 82mg | Potassium: 28mg | Fiber: 3g | Sugar: 11g | Vitamin A: 35IU | Vitamin C: 1mg | Calcium: 51mg | Iron: 1mg