Blueberry Lemon Coffee Cake
Yield: 8 servings / Level: Easy
Prep Time: 20 mins / Cook Time: 30 mins / Total Time: 50 minutes
Gluten Free and full of nutrient dense flours, this satiating cake goes perfectly with your morning coffee and will keep you fueled for hours. Blueberries and lemon are a perfect match for summer and combining those flavors with almond and vanilla makes for a decadent breakfast or dessert.
Cake Ingredients:
1/2 cup coconut sugar
1 2/3 cup oat flour, I always make my own oat flour by blending it in a food processor or spice grinder.
1/2 cup almond flour
1/2 cup chickpea flour
2 tsp baking soda
Pinch of salt, I use pink Himalayan salt.
1/3 cup coconut oil
3 eggs
1 vanilla bean or 2 tsp vanilla extract
Zest of 1 lemon or about 2 tsp.
1 Tbsp fresh lemon juice
1 1/2 cups fresh blueberries
Topping Ingredients:
1 cup sliced almonds
2 Tbsp ghee, you could use melted butter or coconut oil as a substitute
1/2 cup coconut sugar
Method:
Whisk together all the flours, 1/2 cup coconut sugar, baking soda and salt in a large bowl.
If you are using a vanilla bean, scrape the vanilla seeds out by slicing the pod lengthwise with a pairing knife. Then using the back of the pairing knife blade, run it down the inside of the pod to get all the wonderful vanilla paste/seeds from the pod.
In a small bowl, whisk together eggs, coconut oil, vanilla paste/seeds or vanilla extract, lemon zest and lemon juice.
Mix the wet ingredients into the dry ingredients using a silicon spatula or a wooden spoon.
When you use almond flour for baking, it is best to let the batter hydrate to avoid a “gritty” texture. Let the batter hydrate by leaving it alone for about 10-15 minutes.
While you are letting the batter sit, you can preheat the oven o 350˚F and prepare the topping.
In a small bowl, mix together sliced almonds, ghee and 1/2 cup coconut sugar.
Prepare a round 8” cake pan by greasing the bottom and sides using coconut oil, ghee or butter. If you want to remove the cake from the pan for serving, cut a round disc of parchment paper and line the bottom of the greased pan making sure it is completely stuck to the pan without any bubbles or areas around the edges where batter can seep underneath. You can use a 9x13 cake pan instead if you want to cut squares or bars of coffee cake.
Once your batter looks nice and hydrated, gently stir in the blueberries.
Pour the batter into your prepared baking dish.
Sprinkle the almond topping evenly over the batter.
Place in the preheated oven for 30 -35 minutes or until the middle is set and a toothpick inserted into the middle comes out clean. If you use a 9x13 pan, reduce the baking time to 20-25 minutes.
After the cake is finished baking, place the pan on a wire rack to cool for about 30 minutes.
If you want to remove the whole cake (in one piece) from the pan, you want it to still be slightly warm, not hot but not all the way cooled. Run a butter knife around the edges to ensure the cake is not stuck to the sides of the pan. Put a plate or a cutting board on top of the cake pan. Flip the entire thing over. Carefully remove the cake pan revealing the upside down coffee cake with the parchment paper exposed. Peel the parchment paper off and place your serving plate/board on top of the exposed bottom of the cake. Flip it back over. Pro tip: if you are transporting the cake or you are unsure of the final serving plate choice, use a fresh piece of parchment paper to act as the “plate” on this step. You may have some stray almond topping that fell off during this process, but no worries, just scoop it up and sprinkle it back on top.
Enjoy!
