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This Lemon Blueberry Coffee Cake recipe is sponsored by King Arthur Flour and all opinions are my own, as always.
This Lemon Blueberry Coffee Cake is bursting with fresh lemon flavor and juicy blueberries! It starts with a perfectly moist lemon almond cake layer with fresh blueberries piled with crumb topping and drizzled with lemon glaze. It’s gluten-free and paleo and will become a favorite dessert or breakfast treat with the first bite!
Have I mentioned that coffee cake is my favorite thing to bake? It’s also one of my all time favorite treats to indulge in.
Whether we’re talking dessert, snack, or a special breakfast treat, not only is it the perfect coffee companion but it has so much to offer on its own!
Between a moist flavorful cake (think lemons, sweet blueberries and almonds) and nice thick crumb topping and a lemony glaze, you won’t believe this cake is grain free and paleo!
What You Need to Make Lemon Blueberry Coffee Cake
The ingredients are simple and you also have a couple of options if something doesn’t work for you. Here’s what you’ll need to bake this cake:
Lemons (juice + zest)King Arthur Flour Almond FlourEggsMaple sugar, or coconut sugar)Coconut oil, ghee, or grass fed butterVanilla extractAlmond extractBaking sodaFine sea saltFresh blueberries Powdered maple sugar (see below) or organic powdered sugar
How To Make Paleo Lemon Blueberry Coffee Cake
First, make the crumb topping. Use a pastry blender or fork to combine the ingredients until crumbly, then chill in the refrigerator until you’re ready to use.
Next, prepare the cake batter. Preheat your oven to 350° F and line an 8” square cake pan with parchment paper on the bottom and sides. In a large bowl, whisk together the egg, lemon juice and zest, melted coconut oil or ghee, both extracts, and the sugar.
In a separate bowl combine the almond flour, salt, and baking soda, then stir this mixture into the wet ingredients until just combined.
Fold in half of the blueberries, then transfer to the prepared pan. Top with the remaining blueberries, and then all the crumb topping. Bake in the preheated oven for about 30 minutes or until set and golden brown.
While the cake cools, prepare the lemon glaze by whisking the ingredients in a bowl. You can glaze the cake when it’s slightly warm or room temperature.
Baking with King Arthur Flour Almond Flour
King Arthur Flour Almond Flour is a fine, blanched almond flour that’s perfect for baking so many treats!
It gives your baked goods a great texture and slightly nutty flavor that complements cookies, cakes, muffins, and more so well. I especially love how it makes this coffee cake moist, tender, and also adds extra almond flavor.
King Arthur Flour also makes an awesome Paleo Baking Flour that subs 1:1 with regular all purpose flour, so make sure you check that one out ASAP!
How to Make Paleo Powdered Sugar
If you choose to make your own paleo friendly powdered sugar, it’s incredibly simple and quick.
You can use either maple or coconut sugar, but I prefer maple since it’s lighter in color and has a better flavor in my opinion. For a low carb option, you can use monk fruit or erythritol instead of maple or coconut sugar.
Simply blend your sugar of choice in a NutriBullet (what I use), high-speed blender or food processor until it has a powdery consistency. Make sure to measure the sugar after blending to add the correct amount.
Can I Make this Paleo Coffee Cake Nut Free?
Since almond flour is one of a kind and has its own unique properties, you won’t be able to sub in another flour here.
In general, you need more almond flour in any given recipe than you would other grain free flours – such as cassava or coconut. Trying to sub one of these in will leave the cake dry, crumbly, and tasteless. For a similar recipe that’s nut free – you can try my lemon blueberry muffins.
I hope you’re ready for a seriously delicious, good for you sweet treat – grab your ingredients because it’s time to bake – let’s go!
Lemon Blueberry Coffee Cake {Gluten-Free, Paleo}
This Lemon Blueberry Coffee Cake is bursting with fresh lemon flavor and juicy blueberries! It starts with a perfectly moist lemon almond cake layer with fresh blueberries piled with crumb topping and drizzled with lemon glaze. It’s gluten-free and paleo and will become a favorite dessert or breakfast treat with the first bite! Prep Time: 20 minutesCook Time: 30 minutesCooling Time: 30 minsCourse:Baking/DessertCuisine:dairy-free, Gluten-free, PaleoKeyword:almond flour, blueberries, brunch, cake, coffee cake, dessertServings: 12 servings
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Ingredients
Crumb Topping:
3/4cup (72g) King Arthur Flour blanched almond flour1/4cupgheerefined coconut oil, or grass fed butter6Tbspmaple sugarfinely grated zest of one medium lemon
Cake Batter:
3eggsroom temperature1/4cupfresh lemon juice about 2-3 lemonsGrated zest of 1 medium lemon1/4cupmelted refined coconut oilor melted ghee, cooled a bit (not hot)1tsppure vanilla extract1/2tsppure almond extract2/3cuppure maple sugarcoconut sugar will work too, the color will be much darker2 1/2cups (240 g )King Arthur Flour blanched almond flour3/4tspbaking soda1/4tspsalt1 1/4cupsfresh blueberries
Glaze:
2/3cuporganic powdered sugar or powdered maple sugar for a Paleo option*1 1/2 – 2Tbsplemon juice
Instructions
Crumb Topping:
Blend all ingredients with a fork or pastry blender until a texture is crumbly. Chill in the refrigerator while you prepare the cake batter.
Cake Batter:
Preheat your oven to 350° F and place an oven rack in the middle of the oven. Line an 8 x 8” square baking pan with parchment paper on the bottom and sides, for easy removal.In a large bowl, whisk together the eggs, lemon juice and zest, coconut oil or ghee, vanilla and almond extract, and sugar. In a separate bowl, combine the almond flour, baking soda and salt.Stir the dry mixture into the wet until well combined and smooth. Fold in half the blueberries.Using a silicone spatula, transfer cake batter into the parchment lined cake pan and smooth out evenly. Sprinkle the remaining blueberries on top, then sprinkle all the crumb topping over the blueberries to evenly cover.Bake on the middle rack in the preheated oven for 28-32 minutes or until golden brown and a toothpick inserted near the center of the cake comes out with a few crumbs.Place the cake pan on a wire rack to allow it to cool in the pan for at least 15 minutes. Use the parchment overhang to remove the cake from the pan to continue cooling on the wire rack.
Glaze:
While the cake cools, make the glaze. Combine the powdered sugar of choice with 1 1/2 Tbsp of lemon juice, adding drop by drop more if needed to get a drizzly consistency.Drizzle the glaze over the partially cooled or cooled cake as desired. Serve cake either slightly warm or at room temperature. Enjoy!
Recipe Notes
*Simply blend your maple sugar (or sugar of choice) in a NutriBullet (what I use), high-speed blender or food processor until it has a powdery consistency. Make sure to measure the sugar after blending to add the correct amount.
Nutrition
Calories: 520kcalCarbohydrates: 31gProtein: 15gFat: 41gSaturated Fat: 9gCholesterol: 51mgSodium: 134mgPotassium: 61mgFiber: 7gSugar: 18gVitamin A: 68IUVitamin C: 5mgCalcium: 150mgIron: 3mg
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Want More Paleo Coffee Cake Recipes? Try one of These!
Classic Cinnamon Coffee Cake
Cranberry Orange Bundt Cake
Orange Pecan Coffee Cake
Lemon Curd Crumb Cake
Carrot Cake Coffee Cake
Banana Nut Coffee Cake
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