Simply Quinoa · by Alyssa
Lemon Blueberry Coffee Cake
NUTRITION · PER SERVING50M COOK
CAL 20%·PRO 15%
CARBS 48G47% OF CAL
4G FIBER17G OTHER27G TOTAL SUGAR
FAT 22G49% OF CAL
11G SAT11G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A gluten-free lemon blueberry coffee cake made with almond and coconut flour. Bright citrus and tart berries make this perfect for breakfast or brunch.
dessertamericanbaked good🥧 baking dish🔥 ovendairy freevegetarian
View the full recipe on Simply Quinoa →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 10- 1/2 cup millet or sorghum flour
- 1/2 cup toasted quinoa flour
- 3/4 cup + 2 tablespoons almond flour
- 2 tablespoons coconut flour
- 1/2 cup tapioca starch
- 1 cup coconut sugar
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon salt
- 2 organic eggs (beaten)
- 1/4 cup oil of choice (I like coconut or olive)
- 2 teaspoons vanilla
- 1/2 cup + 2 tablespoons coconut milk
- Zest of one lemon
- 1 cup fresh or frozen blueberries
- 2 tablespoons melted coconut oil
- 1/2 cup rolled oats
- 1/4 cup coconut sugar
- 1/4 cup almond flour
- 1/4 cup chopped pecans
At a glance
PER SERVING · TIME 50M
CAL 20%·PRO 15%
CARBS 48G47% OF CAL
4G FIBER17G OTHER27G TOTAL SUGAR
FAT 22G49% OF CAL
11G SAT11G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 40m
- Sodium
- 78mg
- Total sugar
- 27g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 252mg
- Calcium
- 51mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 78MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.