This blueberry coffee cake is moist and buttery with fresh blueberries scattered throughout, a sweet cinnamon strudel sprinkled on top, and drizzled with a luscious coconut butter icing. It's hard to believe it's made with wholesome and natural ingredients making it a healthy coffee cake! It's the perfect item for a special breakfast-filled occasion!

What Makes This a Health-ier Coffee Cake?

Yep, this coffee cake is made gluten-free and with wholesome ingredients. I bet you couldn't tell though!

It has a combination of almond flour and coconut flour to make the cake super fluffy and spongy.

We also use a secret ingredient to provide some moisture and tenderness - greek yogurt. This acts the same as sour cream in a traditional sour cream coffee cake.

The strudel on top is made from grass-fed butter, coconut sugar, almond flour, and of course, cinnamon. The coconut sugar and cinnamon melt together and look like caramelized clumps of heaven. We sprinkle just a bit on top instead of in the middle as well so you get just a hint without overpowering the cake.

Lastly, melted coconut butter is used as "icing" on top. Because we don't want to take away from the sweetness of the strudel, or make this a sugar-loaded cake for breakfast, a simple drizzle of coconut butter works like a charm. It adds a little something to finish it off but doesn't steal the show.

Blueberry Coffee Cake Components

This fruity breakfast cake is made up of 3 key elements:

Moist cake with fresh blueberries

The base of this coffee cake is a fluffy gluten-free cake with sweet blueberries laced throughout. The cake is equal parts spongy and moist with a subtle hint of vanilla.

Cinnamon strudel topping

You can't have a coffee cake without a crumbly strudel layer am I right? The cinnamon strudel is sprinkled on top and, when baked, melts into a delicious "caramelized" mixture of coconut sugar and cinnamon.

Coconut butter icing

This is my favorite thing to drizzle on top of coffee cake. As someone who doesn't love a TON of sugar, especially in the morning, melted coconut butter is literally the icing on top of the cake. It's not too sweet but also adds a little something on top to make the coffee cake really shine!

Blueberry Coffee Cake Ingredients

eggs

coconut sugar

vanilla

greek yogurt

almond milk

apple cider vinegar

almond flour

coconut flour

baking powder

cinnamon

coconut oil

How to Make Gluten-free Blueberry Coffee Cake

Prepare the strudel. I recommend making the strudel first. As it sits on the counter while you prepare the cake batter, the butter and the coconut sugar will create some insane clumps. To make the strudel, whisk together the almond flour and coconut sugar. Then, using the back of a fork, press cold butter chunks into the mixture until small clumps begin to form. Set aside while you prepare the cake batter.
Make the cake base. To make the cake, first mix the "wet" ingredients together until creamy. This is the eggs, coconut sugar, vanilla, greek yogurt, almond milk, and apple cider vinegar. Next, fold in the "dry" ingredients - almond flour, coconut flour, baking powder, cinnamon, and sea salt. Finally, add the blueberries into the batter and stir.
Assemble the cake. I used a 9-inch cake pan to bake but a square 9 x 9 pan with also work. Line the pan with parchment paper or grease with oil and pour in your batter. Sprinkle the strudel on top, making sure to get the corners and edges.
Drizzle with coconut butter. Finally, after the coffee cake has cooled slightly, spoon melted coconut button over top of the cake. The best way to melt coconut butter is in a double boiler. To make one at home yourself, pour a little water into a pot and simmer over low heat. Place a small saucepan with the coconut butter on top of the pan and stir until melted.

Check out this video on how to make Blueberry Coffee Cake

Looking for more fun breakfast recipes? Check these out!

Blueberry Coffee Cake

Author: Ansley Beutler

Description

Scale

Ingredients

For the Strudel

½ cup coconut sugar
1 cup almond flour
1 tsp cinnamon
¼ cup grass-fed butter, cold and cut into chunks

For the Cake

2 eggs
½ cup coconut sugar
1 tsp vanilla
⅔ cup greek yogurt
1 cup almond milk
1 Tbsp apple cider vinegar
2 cups almond flour
2 Tbsp coconut flour
2 tsp baking powder
2 tsp cinnamon
¼ tsp sea salt
2 cups fresh blueberries, washed

For the Icing

¼ cup coconut butter, melted

Instructions

Preheat oven to 350 F. Prepare the strudel by mixing the coconut sugar, almond flour, and cinnamon. Add in the cold butter chunks and press into the mixture with the back of a fork until small clumps form; set aside
In a bowl, mix together the eggs, coconut sugar, vanilla, and greek yogurt until creamy. Add in the almond milk and apple cider vinegar and continue to mix. Fold in the almond flour, coconut flour, baking powder, cinnamon, and sea salt until no flour clumps remain. Stir in the blueberries until coated
Line a 9-inch cake pan with parchment paper or grease with oil and pour the batter into the pan. Sprinkle the strudel on top, making sure to get the corners and edges. Bake for 35 – 40 mins until you can insert a toothpick into the center and it comes out clean
Let the coffee cake cool and prepare the coconut butter icing. Melt the coconut butter in a double boiler (or make your own with a pot and a skillet*) and drizzle over top of coffee cake. Enjoy immediately it will keep for up to 5 days in an airtight container in the fridge.

Notes

* Note : to make your own double boiler, pour a little water into a pot and simmer over low heat. Place a small saucepan with the coconut butter on top of the pan and stir until melted