I was feeling this urge to eat blueberry coffee cake, but I didn't have any beans, and I didn't want to work on an entirely new recipe. So I took my Strawberry Chocolate Chip Muffin recipe from my first cookbook (which you can get 7% OFF with the code ND3LT5NR), and tweaked the recipe slightly. It came out super yummy. I hope you like it too :-)
Blueberry Coffee Cake
based on my Strawberry Chocolate Chip Muffins
Add to bowl:
3 eggs
1/3 cup honey
1/4 cup grapeseed oil
1/2 cup applesauce
1/8 tsp vanilla stevia
Mix with handheld mixer.
Add:
1 cup almond meal flour (I use Bob's)
1/2 cup tapioca flour
1/2 cup coconut flour, sifted
1/4 tsp sea salt
1 tsp baking soda
1/2 tsp baking powder (Grain-free Baking Powder Recipe)
Mix again.
Pour into greased 9" ceramic pie dish. Spread evenly.
Add about 3/4 cup blueberries and press them into the batter.
Process crumble topping in Blendtec or food processor:
2 cups walnuts
2 tbsp ghee or coconut oil
1/4 cup coconut sugar
1.5 tsp cinnamon
Add half of the crumble topping. Press it down slightly.
Add the other half of the crumble topping and about 3/4 cup more blueberries.
Bake at 350 degrees for about 40 minutes.
♥, Kelly
Have questions? See my FAQ page here
16 comments:
That looks fabulous....and just in time for blueberry season! :)
Way to be resourceful! This cake looks fantastic :) I love grabbing an old recipe and tweaking it a bit to create something new (and safe!)
I was just looking for another yummy, healthy recipe for my daughter's birthday this weekend. She's having a Tea Party and I think I will serve this cake (in additon to a gf birthday cake) for the celebration. Thanks Kelly!
www.glutenfreepantry.blogspot.com
Yum...I love all things blueberry and can't wait to give this a try. I have been a bit glutinous with blueberries lately and see no reason to stop! I just made a blueberry pudding that was crazy simple and tasted really fresh...
http://veggiegrettie.com/2011/08/01/blueberry-pudding/
great seasonal recipe. lovely
I have all the ingredients! Looks dense and delish, Kelly! :-)
xoxo,
Shirley
Love coffee cake. Looks fantastic!!
This looks perfect. I think I need to try!
Sounds lovely...Does anyone know of a substitute for almond flour?
Here are my adjustments for those dealing with Yeast/Candida: Use Vanilla Xylitol Syrup (Nature's Flavors online) in place of the honey. I omitted the Stevia because I did not have it. I used melted coconut oil in place of the grapeseed oil because I did not have it and I used powdered xylitol in place of the coconut sugar. I also used frozen blueberries. When you pull it out of the oven after the 40 minutes, it may seem too moist, but it's perfect. This really is an amazing recipe. I had to make myself stop eating it!! Thank you Kelly!!
I just made this. I have been eyeing it since it was put up here!! :) It worked put great. I used frozen blueberries and I think that effected the baking time. I think I should have left it in there a little longer. But other wise YUMMO!
Thanks so much for the great recipe! Made it yesterday, served it to company and everybody loved it. Will make again. Probably tomorrow..
BTW-Baked it in 8x8 pan and it filled it up nicely.
Thanks again!
I've made this a few times, replacing tapioca flour with more almond flour, omitting baking powder, and replacing the coconut sugar with honey in the topping. (I'm on the SCD). I've had great results with this cake, and my guests have thoroughly enjoyed it. Thanks for another wonderful recipe, Kelly!
I have just made this cake and it has turned out beautifully. Thank you Spunky Coconut.
What is the best way to store this? So delicious by the way.
What is the best way to store this? So good by the way!
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