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A close-up of a hand holding a slice of blueberry cake with a crumb topping. The whole cake is on a cooling rack in the background.
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5 from 1 vote

Blueberry Coffee Cake

This blueberry coffee cake is one of the best baked goods I've ever made. It is melt-in-your-mouth good. I think it helps that it uses almond and coconut flour plus Greek yogurt for a lighter and higher moisture level. And even though the crumb topping is using non-traditional flours and is sugar free, the whole coffee cake still tastes legit like something you might buy at a bakery.
Prep Time15 minutes
Cook Time40 minutes
Course: Breakfast, Dessert
Cuisine: American
Servings: 12
Calories: 201kcal
Author: Leah Ingram

Equipment

Ingredients

Coffee Cake

  • 1/2 cup almond flour
  • 4 tablespoons coconut flour
  • 1 1/2 teaspoons baking powder
  • pinch sea salt
  • 6 tablespoons butter softened
  • 1/3 cup monk fruit sweetener
  • 2 large eggs
  • 4 1/2 tablespoons Greek yogurt
  • 2 teaspoons vanilla extract
  • 1 cup blueberries fresh or frozen

For the Crumb Topping

  • 1 cup almond flour
  • 2 teaspoons coconut flour
  • 2 tablespoons monk fruit sweetener
  • 4 tablespoons butter softened
  • pinch cinnamon

Instructions

  • Preheat your oven to 350 F.
  • Line a cake pan with parchment paper and set aside. I used an 8x8 square pan.
  • Add the first 4 ingredients to a bowl and whisk together to break up any lumps in the flour.
  • In a separate bowl, add the butter and sweetener and beat together until creamy.
  • Add the remaining cake ingredients (except the blueberries) to the butter mixture and beat again until incorporated. Fold in the dry mixture and stir well. Set aside.
  • In another bowl, add all the ingredients for the crumb topping. Use a fork to incorporate it all together.
  • Add the cake batter into prepared pan. Note: It will be thick and will not pour. You will need to use a rubber spatula to spread it out in the pan.
  • Spread your blueberries around the top of the batter. Then, using clean hands, crumble the crumb topping over the blueberries.
  • Bake for 40 minutes. Let cool completely and enjoy!

Nutrition

Calories: 201kcal | Carbohydrates: 12g | Protein: 5g | Fat: 18g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 56mg | Sodium: 149mg | Potassium: 33mg | Fiber: 3g | Sugar: 2g | Vitamin A: 343IU | Vitamin C: 1mg | Calcium: 73mg | Iron: 1mg