Lemon Blueberry Coffee Cake {Gluten-Free, Paleo}
View original ↗
Paleo Running Momma · by Michele★ 4.4 (126)

Lemon Blueberry Coffee Cake {Gluten-Free, Paleo}

NUTRITION · PER SERVING50M COOK
CAL 17%·PRO 14%
CARBS 26G31% OF CAL
2G FIBER21G SUGAR3G OTHER
FAT 24G65% OF CAL
8G SAT16G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A moist lemon almond cake topped with fresh blueberries, crumb topping, and lemon glaze. Naturally gluten-free and paleo, it works as a breakfast treat or dessert.

dessertamericanbaked gooddairy freegluten freepaleovegetarian
View the full recipe on Paleo Running Momma →

We index the facts; the cooking instructions live with the creator.

Nutrition & ingredients

Ingredients

serves 12
  • 3/4 cup (72g) King Arthur Flour blanched almond flour
  • 1/4 cup ghee (refined coconut oil, or grass fed butter)
  • 6 Tbsp maple sugar
  • finely grated zest of one medium lemon
  • 3 eggs (room temperature)
  • 1/4 cup fresh lemon juice (about 2-3 lemons)
  • Grated zest of 1 medium lemon
  • 1/4 cup melted refined coconut oil (or melted ghee, cooled a bit (not hot))
  • 1 tsp pure vanilla extract
  • 1/2 tsp pure almond extract
  • 2/3 cup pure maple sugar (coconut sugar will work too, the color will be much darker)
  • 2 1/2 cups (240 g ) King Arthur Flour blanched almond flour
  • 3/4 tsp baking soda
  • 1/4 tsp salt
  • 1 1/4 cups fresh blueberries
  • 2/3 cup organic powdered sugar (or powdered maple sugar for a Paleo option*)
  • 1 1/2 - 2 Tbsp lemon juice
PREP
20M
SODIUM
146MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.