Lemon Blueberry Coffee Cake (Gluten-Free)

Hey there, fellow coffee cake connoisseurs! Ready to elevate your gluten-free game? This Lemon Blueberry Coffee Cake is your new best friend—gluten-free, yet irresistibly moist and tangy. With a burst of lemon and juicy blueberries, it’s like a sunshine hug in cake form. Perfect with your coffee and absolutely essential for any brunch.

I dive into this cake whenever Portland’s drizzly weather tries to dampen my mood. I’m selfish with it—just a slice, or maybe two, while I sip my coffee and savor the zesty blueberry goodness. Trust me, you’ll want to keep this gem all to yourself, unless you’re feeling particularly generous.

Servings: 8
Prep Time: 15 minutes
Cooking Time: 35 minutes
Total Time: 50 minutes
Cuisine: American

Ingredients

Cake:

• 1 1/2 cups almond flour
• 1/2 cup coconut flour
• 1/2 cup coconut sugar
• 1/4 cup maple syrup
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup coconut oil, melted
• 3 large eggs
• 1/2 cup unsweetened almond milk
• Zest of 1 lemon
• 1/4 cup fresh lemon juice
• 1 cup fresh blueberries

Topping:

• 2 tbsp coconut sugar
• 1 tsp lemon zest
• 1/4 cup chopped almonds

Equipment/Utensils

• Large mixing bowl
• Medium mixing bowl
• Whisk
• Spatula
• 9-inch round cake pan
• Measuring cups and spoons
• Oven

Preparation Steps

1. Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan or line it with parchment paper.
2. Mix dry ingredients: In a large bowl, whisk together 1 1/2 cups almond flour, 1/2 cup coconut flour, 1/2 cup coconut sugar, 1 tsp baking powder, 1/2 tsp baking soda, and 1/4 tsp salt.
3. Combine wet ingredients: In another bowl, mix 1/2 cup melted coconut oil, 3 large eggs, 1/2 cup almond milk, 1/4 cup maple syrup, 1/4 cup fresh lemon juice, and zest of 1 lemon until smooth.
4. Blend wet and dry: Pour the wet ingredients into the dry ingredients. Stir until just combined.
5. Add blueberries: Gently fold in 1 cup fresh blueberries.
6. Prepare topping: In a small bowl, combine 2 tbsp coconut sugar, 1 tsp lemon zest, and 1/4 cup chopped almonds.
7. Assemble cake: Pour batter into the prepared cake pan, spreading evenly. Sprinkle the topping mixture over the batter.
8. Bake: Place in the oven and bake for 35 minutes, or until a toothpick inserted into the center comes out clean.
9. Cool and serve: Let the cake cool in the pan for 10 minutes before transferring to a wire rack. Slice and enjoy!

Nutritional Information (per serving)

• Calories: 290
• Total Fat: 21g
• Saturated Fat: 11g
• Carbohydrates: 21g
• Fiber: 4g
• Protein: 8g

Vitamins and Minerals (per serving)

• Calcium: 6%
• Iron: 8%
• Vitamin C: 10%
• Vitamin E: 15%
• Magnesium: 12%

So, there you have it—a gluten-free delight that’s worth every bite. Keep it all to yourself or share if you must, but remember, a slice of this Lemon Blueberry Coffee Cake is like having a mini celebration with every bite. Enjoy!

Lemon Blueberry Coffee Cake (Gluten-Free)

Morgan James Eckroth

Hey there, fellow coffee cake connoisseurs! Ready to elevate your gluten-free game? This Lemon Blueberry Coffee Cake is your new best friend—gluten-free, yet irresistibly moist and tangy. With a burst of lemon and juicy blueberries, it's like a sunshine hug in cake form. Perfect with your coffee and absolutely essential for any brunch.

I dive into this cake whenever Portland's drizzly weather tries to dampen my mood. I’m selfish with it—just a slice, or maybe two, while I sip my coffee and savor the zesty blueberry goodness. Trust me, you’ll want to keep this gem all to yourself, unless you're feeling particularly generous.

Print Recipe

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Servings 8 servings

Calories 290 kcal

Ingredients

  

Cake:

• 1 1/2 cups almond flour
• 1/2 cup coconut flour
• 1/2 cup coconut sugar
• 1/4 cup maple syrup
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup coconut oil melted
• 3 large eggs
• 1/2 cup unsweetened almond milk
• Zest of 1 lemon
• 1/4 cup fresh lemon juice
• 1 cup fresh blueberries

Topping:

• 2 tbsp coconut sugar
• 1 tsp lemon zest
• 1/4 cup chopped almonds

Instructions

 

• Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan or line it with parchment paper.
• Mix dry ingredients: In a large bowl, whisk together 1 1/2 cups almond flour, 1/2 cup coconut flour, 1/2 cup coconut sugar, 1 tsp baking powder, 1/2 tsp baking soda, and 1/4 tsp salt.
• Combine wet ingredients: In another bowl, mix 1/2 cup melted coconut oil, 3 large eggs, 1/2 cup almond milk, 1/4 cup maple syrup, 1/4 cup fresh lemon juice, and zest of 1 lemon until smooth.
• Blend wet and dry: Pour the wet ingredients into the dry ingredients. Stir until just combined.
• Add blueberries: Gently fold in 1 cup fresh blueberries.
• Prepare topping: In a small bowl, combine 2 tbsp coconut sugar, 1 tsp lemon zest, and 1/4 cup chopped almonds.
• Assemble cake: Pour batter into the prepared cake pan, spreading evenly. Sprinkle the topping mixture over the batter.
• Bake: Place in the oven and bake for 35 minutes, or until a toothpick inserted into the center comes out clean.
• Cool and serve: Let the cake cool in the pan for 10 minutes before transferring to a wire rack. Slice and enjoy!

Notes

Nutritional Information (per serving)

• Calories: 290
• Total Fat: 21g
• Saturated Fat: 11g
• Carbohydrates: 21g
• Fiber: 4g
• Protein: 8g

Vitamins and Minerals (per serving)

• Calcium: 6%
• Iron: 8%
• Vitamin C: 10%
• Vitamin E: 15%
• Magnesium: 12%

So, there you have it—a gluten-free delight that’s worth every bite. Keep it all to yourself or share if you must, but remember, a slice of this Lemon Blueberry Coffee Cake is like having a mini celebration with every bite. Enjoy!