Grain-Free Blueberry Coffee Cake
Alexa Schirm
Ingredients
- Cake:
- 1 1/2teaspoons cinnamon
- 1/4cup butter or coconut oil, melted
- 4 eggs
- 1/2cup almond milk
- 3/4cup almond flour
- 1/2cup + 1 Tbsp coconut flour
- 2teaspoons baking powder
- 1/2teaspoon salt
- 1cup blueberries
- Streusel:
- 1cup chopped pecans or walnuts
- 2tablespoons honey
- 1/4cup butter or coconut oil
- 1teaspoon coconut flour
- Glaze:
- 2tablespoons coconut butter, softened
- 1-2tablespoon maple syrup
- 1/2teaspoon salt
Instructions
- Preheat oven to 350F. Grease 8×8 inch baking pan with butter or coconut oil.
- Prepare glaze by mixing softened coconut butter and maple syrup and set aside.
- 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.
- In prepared baking pan place half of the cake dough and top with half of the streusel. Repeat. Top with 1 cup blueberries.
- 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 simplerootswellness.com.
