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Recipes

Lemon Blueberry Crumb Coffee Cake

By Jess

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You’ve never had coffee cake as good as this lemon blueberry coffee cake! This easy recipe will show you how to make a moist coffee cake from scratch, along with a oh so good crumb topping.

Lemon Blueberry Coffee Cake

Lemon Blueberry Coffee Cake

How to Make a Lemon Blueberry Crumb Coffee Cake

Lemon and blueberry are a classic dessert combo that’s super easy to make into a paleo-friendly coffee cake that you’ll be able to enjoy absolutely guilt-free:

  • Preheat the oven and prepare your baking pan. Preheat your oven to 350℉. You’ll need an 8 inch springform pan lined with some parchment paper.
  • Combine the dry ingredients. Add the almond flour and baking powder to a bowl and mix to combine. Set aside.
  • Combine the wet ingredients. Use the bowl of a stand mixer fitted with the paddle attachment to beat the eggs and honey for about 3-5 minutes or until pale and fluffy. Then reduce the speed to low and add in the melted coconut oil, lemon juice, lemon zest, and pure vanilla extract.
  • Beat the mixture until smooth.
  • Combine wet and dry ingredients. Slowly add the almond flour mixture into the egg mixture and mix until well combined.
  • Fold in the fresh blueberries. In case you don’t have fresh blueberries, you could also use frozen blueberries (thawed and drained) for this.
  • Prepare for baking. Pour the batter into the prepared baking pan and sprinkle the crumb topping (see detail instructions on how to make the crumb topping) over the top.
  • Bake. Bake the cake for 45-50 minutes or until a toothpick inserted into the center comes out clean. (NOTE: If the topping starts to get too dark, simply cover with foil.)
  • Cool. Remove the cake from the oven and allow it to cool completely before serving.
  • Serve. Slice and serve.

Lemon Blueberry Coffee Cake

Lemon Blueberry Coffee Cake

How to Make the Best Crumb Cake Topping

You’ll be able to prepare the homemade crumb cake topping in minutes. Just follow the directions below:

  • Combine the ingredients. Add the almond flour, coconut oil, coconut sugar, and the finely grated zest from one lemon to a bowl and mix to combine until the mixture forms large, coarse crumbs.
  • Sprinkle. Sprinkle the crumb topping over top of the batter before baking.

Lemon Blueberry Coffee Cake

Lemon Blueberry Coffee Cake

Lemon Blueberry Coffee Cake

What is a Coffee Cake?

Curious about what exactly a coffee cake is? It’s not as uncommon a question as you may think, especially considering that there are in fact two commonly accepted definitions for a coffee cake.

Depending on which cake aficionado you ask, a coffee cake can be either:

  • A cake made to taste like coffee
  • A cake made to be enjoyed with a cup of coffee

Lemon Blueberry Coffee Cake

How Do I Keep a Coffee Cake Moist?

Struggling with dry coffee cakes? Keep these 2 simple tips in mind and you’ll be making perfectly moist coffee cake in no time:

  • Don’t overbake. It’s often the most simple things that we overlook that can cause trouble and that’s especially true when it comes to accidentally overbaking your cake. If it’s your first time making this coffee cake recipe, I would strongly recommend keeping an eye on your baking time and making sure that you’re readily doing toothpick checks.
  • Proper storage. Wrap it with plastic wrap to seal in the moisture, especially if you’re planning on storing your coffee cake in the refrigerator. Never leave it out unwrapped and uncovered.

Lemon Blueberry Coffee Cake

Can I Freeze the Leftovers of This Lemon Blueberry Crumb Coffee Cake?

You can easily freeze leftovers of this lemon blueberry crumb coffee cake.

As with any cake, you’ll want to make sure that you allow it to properly cool off first. Then tightly wrap your cake in plastic wrap (or aluminum foil) before sealing it in a heavy duty freezer-safe bag.

You’ll be able to keep this coffee cake frozen for up to 2-3 months like this.

Lemon Blueberry Coffee Cake

(You may also like: Coffee Cake Banana Bread with Crumble Top)


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Ingredients

  • For the crumbs:
    • ¾ cup almond flour
    • 3 tbsp coconut oil
    • 4 tbsp coconut sugar
    • finely grated zest of one lemon
  • For the cake batter:
    • 3 eggs
    • ½ cup honey
    • ¼ cup fresh lemon juice
    • finely grated zest of one lemon
    • ¼ cup melted coconut oil
    • 1 tsp pure vanilla extract
    • 2 ½ cups almond flour
    • 2 tsp baking powder
    • 1 ¼ cups fresh blueberries

Directions

  1. Preheat oven to 350°F.
  2. Line an 8 inch springform pan with parchment paper. Set aside.
  3. In a bowl combine the almond flour and baking powder. Set aside.
  4. In the bowl of a stand mixer fitted with the paddle attachment beat the eggs and honey until pale and fluffy, about 3-5 minutes.
  5. Reduce speed to low and add the coconut oil, lemon juice, lemon zest and vanilla extract.
  6. Beat until smooth.
  7. Slowly add the almond flour mixture and mix until well combined.
  8. Fold in the blueberries.
  9. Pour the batter in the prepared pan.
  10. To make the topping, in a bowl combine all the ingredients until the mixture forms large, coarse crumbs.
  11. Sprinkle on top of the batter.
  12. Bake for 45-50 minutes or until a toothpick inserted into the center comes out clean.
  13. If the topping starts to get too dark, cover with foil.
  14. Allow to cool completely before serving.

Servings

Total Yield

12

Serving Size

1

Servings/Recipe

12

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