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.
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.
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
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.
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.
(You may also like: Coffee Cake Banana Bread with Crumble Top)
- 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
- Preheat oven to 350°F.
- Line an 8 inch springform pan with parchment paper. Set aside.
- In a bowl combine the almond flour and baking powder. Set aside.
- 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.
- Reduce speed to low and add the coconut oil, lemon juice, lemon zest and vanilla extract.
- Beat until smooth.
- Slowly add the almond flour mixture and mix until well combined.
- Fold in the blueberries.
- Pour the batter in the prepared pan.
- To make the topping, in a bowl combine all the ingredients until the mixture forms large, coarse crumbs.
- Sprinkle on top of the batter.
- Bake for 45-50 minutes or until a toothpick inserted into the center comes out clean.
- If the topping starts to get too dark, cover with foil.
- Allow to cool completely before serving.
More Good Coffee Cake Recipes
Almond Honey Coffee Cake
This coffee cake recipe is not too sweet, and perfect for serving after dinner with a cup of coffee or tea. It is also great for breakfast the next day. To add a slight crunch to the moist cake, an almond honey crumble is spread over the top right before baking.
4 eggs, separated
1/4 cup coconut oil, melted
2 tbsp honey
1 tsp vanilla extract
1/2 tsp baking soda
1/2 tsp cinnamon
Pinch of salt
1/2 cup coconut flour
For the crumble topping:
1 cup almonds
1/4 cup coconut oil, melted
3 tbsp honey
1-2 tsp cinnamon
1. Preheat the oven to 350 degrees F. Coat a loaf pan with coconut oil spray. In a medium bowl, beat the egg whites with a hand blender until they form stiff peaks.
2. In a separate bowl, blend the egg yolks, coconut oil, and honey together. Add in the vanilla, baking soda, cinnamon, and salt. Sift in the coconut flour and blend to combine. Mix one third of the beaten egg whites into the batter. Then gently fold in the remaining egg whites. Pour the batter into the loaf pan.
3. To make the crumble topping, place the almonds into a food processor and blend until coarsely chopped. Add the remaining ingredients and pulse until just combined. Spread the mixture over the batter in the loaf pan. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let cool for 10 minutes before turning the cake out onto a cooling rack. Serve warm.