Grain-Free Blueberry Coffee Cake

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This moist, gluten-free coffee cake is topped with a sweet, nutty streusel and crisp, fresh blueberries.

Grain Free Blueberry Coffee Cake
Alexa Schirm


1 1/2 teaspoons cinnamon
1/4 cup butter or coconut oil, melted
4 eggs
1/2 cup almond milk
3/4 cup almond flour
1/2 cup + 1 Tbsp coconut flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup blueberries
1 cup chopped pecans or walnuts
2 tablespoons honey
1/4 cup butter or coconut oil
1 teaspoon coconut flour
2 tablespoons coconut butter, softened
1-2 tablespoon maple syrup
1/2 teaspoon salt


  1. Preheat oven to 350F. Grease 8×8 inch baking pan with butter or coconut oil.
  2. Prepare glaze by mixing softened coconut butter and maple syrup and set aside.
  3. Combine almond flour, ½ cup coconut flour, baking powder and salt. In separate bowl combine honey, butter or coconut oil, eggs and almond milk. Mix wet ingredients into dry and and mix well. In a separate bowl, mix together all streusel ingredients.
  4. In prepared baking pan place half of the cake dough and top with half of the streusel. Repeat. Top with 1 cup blueberries.
  5. Bake 30 minutes, until knife inserted comes out clean. Spoon glaze onto coffee cake.

The recipe originally appeared as Grain Free Blueberry Coffe Cake on