Moist, fluffy, cinnamony paleo blueberry coffee cake made with coconut flour, almond flour, and pure maple syrup. This flavorful cake is perfectly healthy for breakfast, yet sinfully taste enough to enjoy as dessert!
One of my favorite parts about summers in Reno is opening the windows at night to let the cool air in, then enjoying my steamy mug of bulletproof coffee in the morning with the desert breeze coming through the windows.
It’s these little stolen moments that allow me to slow down and enjoy the feels, regardless of what’s on my To Do list, or what’s on my mind.
My latest favorite treats to join in those stolen moments are the Keto Fat Balls, Paleo Morning Glory Quick Bread, Vegan Strawberry Cheesecake, and most recently, this Paleo Blueberry Coffee Cake.
There’s nothing like allowing yourself to indulge in something simple, healthful, yet gratifying.
Every once in awhile, there will be a recipe that pops up in my head that I JUST HAVE TO MAKE.
For the most part, I plan recipes that go up on this site well in advance, and I base them off of special diets (vegan, vegetarian, or paleo) as well as what I’m craving, but from time to time, something will slam dunk me in the brain socket and stay at the forefront of my lobe until I up and make it.
This paleo blueberry coffee cake was definitely one of those!
You see, for whatever reason, I crave sugar like crazy during the summer, and I was experiencing an epic craving for the Paleo Coffee Cake I posted a few years back.
As luck would have it, I had a bunch of blueberries that needed to be used up…so I thought plunking them down in a cinnamon-swirly cake of bliss would be the perfect answer to the bloob dilemma.
And you know what? It was!
I based this paleo blueberry coffee cake off my original recipe, but took a different approach this time around. I used almond flour rather than arrowroot flour – initially, I was concerned the cake wouldn’t turn out as fluffy, but the texture turned out phenomenally!
How to Make Paleo Blueberry Coffee Cake:
- Prepare the coffee cake batter and the walnut cinnamon swirl topping mixture – I prepare the cake batter in a blender and the topping in a food processor, but you can do either/or.
- Pour half to two-thirds of the coffee cake batter (which will be super thick) into a prepared 8” x 8” baking pan lined with parchment paper.
- Spread half to two-thirds of the walnut cinnamon swirl mixture over the cake batter layer and use a butter knife to smear the two into a swirly concoction.
- Repeat for the remaining coffee cake batter and the cinnamon topping mixture.
- Bake!
Word to the wise: Allow the coffee cake to sit until it cools all the way to room temperature once it’s out of the oven. It will hold together much better after it sets up!
Of course, coffee cake is designed to be crumbly, so a little crumbliness is normal, but you want to make sure you can cut nice big hunks of the cake without it falling apart.
One quick note: In the past, when I’ve posted coffee cake recipes, I’ve gotten the question, “where’s the coffee on the ingredient list?”
I figured I’d clarify: coffee cake doesn’t traditionally include coffee (although, you can definitely add instant espresso if you wanted to give it a coffee flavor), but rather is designed to be a goody you enjoy alongside your coffee.
Just wanted to point that out to avoid any confusion when you take a gander at the Ingredients list 😉
Like always, there’s room for changes/improvement/what have you’s, so here are a few ideas for adaptations:
- For a cake that’s lighter in texture, replace the almond flour with tapioca flour.
- Use raspberries or chopped strawberries in place of blueberries
- Use any natural liquid sweetener you like, such as agave, pure maple syrup, or honey
My favorite part about this coffee cake is it goes so well with life in general. I love eating it as an afternoon snack with tea, but it’s also a great breakfast or brunch item. Dessert? You betcha! Make it a part of your stolen moment session!
More Coffee Cake Recipes:
- Paleo Strawberry Coffee Cake
- Grain-Free Apple Coffee Cake
- Paleo Pumpkin Coffee Cake
- Almond Flour Coffee Cake
My cookbook, Paleo Power Bowls, is now available! CLICK HERE to check it out. Thank you for your all your support!
If you make this Paleo Blueberry Coffee Cake, please feel free to share a photo and tag@The.Roasted.Root on Instagram!
Paleo Blueberry Coffee Cake
Ingredients
Blueberry Coffee Cake
- 3/4 cup coconut flour
- 3/4 cup finely ground almond flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt
- 4 large eggs
- 1/4 cup pure maple syrup or honey
- 3/4 cup full-fat canned coconut milk
- 1/4 cup coconut oil melted and cooled
- 1 teaspoon pure vanilla extract
- 2/3 cup fresh blueberries
Walnut Cinnamon Swirl Topping
- 1 cup raw walnuts chopped
- 3 tablespoons coconut oil melted
- 2 tablespoons coconut sugar or pure maple syrup
- 2 teaspoons ground cinnamon
- 1 pinch sea salt
Instructions
- Preheat the oven to 350 degrees F and line an 8" x 8" cake pan with parchment paper.
- Add the ingredients for the coffee cake, except for the blueberries, to a blender. Blend until combined and smooth. Note: the cake batter will be very thick – this is normal.
- Toss the blueberries with 1 tsp coconut flour in a small bowl to ensure they won't all sink to the bottom of the coffee cake. Fold the blueberries into the coffee cake mixture.
- Stir the ingredients for the walnut cinnamon swirl topping in a small bowl until well-combined.
- Pour 1/2 to 2/3 of the cake batter into the prepared cake pan and smooth into an even layer. Evenly spread 1/2 to 2/3 of the walnut topping mixture on top of the cake batter and use a knife to swirl it into the batter.
- Repeat for remaining cake batter and walnut topping.
- Cover the coffee cake with foil and bake on the center rack of the preheated oven for 30 minutes. Remove the foil then bake for another 15 to 20 minutes, or until the cake has set up in the center and the edges are golden-brown.
- Remove cake from the oven and allow it to cool at least 30 minutes (the longer the better) before cutting into it. Enjoy!
Nutrition
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Does this need to be stored in fridge or on the counter?
Hi Brenda! I store it on the counter covered in plastic wrap for up to 2 days, then I move it to an airtight container (like glass tupperware) and store it in the refrigerator for up to 5 days. You can also freeze any leftovers in a freezer bag and they thaw/reheat very well! Enjoy! xo
HELP!!
The body of your instructions say bake for 50-60 minutes! The introduction says bake for 35 mins…. Which is it?? I’m baking this now…. 🤷🏻♀️🤷🏻♀️🤷🏻♀️ yikes!!
Hi Barb! My apologies for the confusion! I hope you were able to figure out the bake time and that it turned out well for you. The correct bake time should be closer to 50 to 60 minutes. I cover the coffee cake with foil for the first 30 minutes, remove it and bake for another 20. My apologies if this response comes too late! xo
I made this last night. She isn’t kidding when she says the longer you let the cake cool, the better. Last night my husband and I were very impatient and tried the cake while it was still warm. We both were disappointed as we felt the cake had zero flavor. This morning I retried the cake after letting it settle all night- it was like a totally different cake. Very soft, moist, and FLAVORFUL. I drizzled a little extra maple syrup on top as well. Delicious! Next time I want to make it with raspberries. ❤️❤️
Thanks so much for sharing your experience, Rachel! This is very helpful to other readers 🙂 Raspberries sound amazing! Enjoy! xoxo
Have you ever made these into muffins?!!! I may try it because I love your coffee cake.
Oooh, I haven’t, but now I must try that!! I imagine you’d do 350 for 30-40 minutes. Let me know if you try them!
Company coming tomorrow and this would be amazing! Can you tell me where you got the gorgeous wooden plates ? They are perfect with this dessert!
Hi Laura!
I’m so thrilled to hear you’re making the coffee cake for guests! I hope they love it. I bought the wooden plates from Cost Plus World Market here in Reno. If you don’t have one locally, they also have a website – https://www.worldmarket.com/ – I’m not sure if they still carry the wooden plates 😀 Let me know if you have any more questions!
I made these and they were wonderful. However, I did have issues with the batter in our Vitamix. It never really blended because the batter’s so thick. I kept removing the top to stir and trying to get the Vitamix to whirl the batter but it never did. What is your secret?
Hi Jill. I have had other people experience the same issue. My trick is I add all of the liquids in first (eggs, oil, pure maple syrup) before adding the flours. If that doesn’t help, you could always make the batter in a mixing bowl to avoid the hassle!! Let me know if you have any other questions! xoxo
@Julia,
Thank you, Julia. I appreciate your advice. Today I made it without our Vitamin because it had some leftover smoothie which was in the freezer. So, I used our KitchenAid stand mixer. I mixed the dry ingredients first. Then mixed together the wet ingredients & added to the dry and blended well in the KA, then stirred in the blueberries. I baked at 325 with convection for about 30 minutes. It turned out perfect. I will try it again another time using the Vitamix using your suggestion!
Love that! Thanks so much for sharing your method, Jill! xoxo
wow, Awesome paleo blueberry coffee cake recipe. it’s looks delicious and yummy taste.
It’s pretty epic!
Can you use flax eggs instead of regular eggs?
Hi Julia,
I just came across your recipe while searching for a Paleo Blueberry cake to make for my husband who is on a grain free diet. I’ve made others before with almond flour but fancied a change and thought I’d try this as I already had some coconut flour. I somehow had an inkling that it would be better to mix in a food processor and I was right. I have a Vitamix but the mixture was so thick it just would not blend it. Then I had a problem spreading it in the cake tin. It was a couple of thin layers. Seemed to me that a smaller cake tin would have been better. I don’t know if my cup measures compare with yours. I live in England but do have what are called American measuring cups. Next time I might convert the cup measurements to grams and weigh out the flours.
Anyhow hopefully it will turn out edible. My husband seems to like everything I make however it turns out!
Instead of coconut flour is it ok to use regular?And instead of coconut milk can sweetened condensed milk work?
Gonna bring blueberry coffee cake to a friend for ‘movie night’,
I really hope it will have good ratings!
Recipe sounds mouth-wateringly delicious ? had to stop in my tracks
and try it out! Thanks soooo much for sharing! Julia❣️
wow, i never have seen anything like this!! Can’t wait to try this recipe, I know my family will love it!
Thanks, Josh! Let me know when you do!
We all loved these. It’s not something I buy often and these were good enough to make me wonder why! Perfect for the Fall.
I fell in love with this recipe instantly, learned a new word (cake batter?) and totally blew the swirl thing cause the batter was the opposite of thick. Don’t ask me why ? So it’s just plain blueberry coffee cake. Will be trying it tomorrow morning, so excited whether it turned out yummy ?
Hi Katja,
I’m wondering why the batter didn’t turn out thick…did you make any substitutions? I hope the coffee cake ended up turning out okay… xo
I made this last weekend and was disappointed. Ive made a few things from this blog before and they were great, but this cake was very wet and not as good as it looks.
My sincere apologies for the bad experience, Leah. I actually tested the recipe yesterday and found it needed a longer bake time. I baked it for 50 minutes and it turned out great. If you haven’t scrapped it, try putting it back in the oven for another 20 minutes or so.
I love the combination of flavors and colors. Healthy, filling, and delicious.
YEEES it’s just so, so tasty!