Blueberry Coffee Cake

Although I try to limit sugar and white flour, every once in a while they make an appearance in my recipes. When I use them, I try to cut them down by also including another flour or sweetener – in this case, coconut flour and maple syrup. This Blueberry Coffee cake is a delicious weekend treat and is a nice addition to a Sunday brunch.

Blueberry Coffee Cake (makes 9 slices)

  • 1 cup all purpose flour
  • 1/2 cup coconut flour
  • 1 tsp salt
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • Dash of ginger
  • 1 tsp baking powder
  • 1 cup cashew oat milk (1 cup water, 1/4 cup cashews, 1/4 cup oats, dash of vanilla blended together thoroughly)
  • 1 tsp apple cider vinegar
  • 1/2 cup maple syrup
  • 1/4 cup sugar
  • 1 tsp vanilla
  • 1/4 cup water
  • 3/4 cup blueberries

Crumble Topping

  • 1 cup brown sugar
  • 1 tsp cinnamon
  • dash of nutmeg
  • 1/4 tsp salt
  • 2/3 cup flour
  • 1/2 cup melted coconut oil

Preheat the oven to 350F. Whisk together dry ingredients (all purpose flour, coconut flour, salt, cinnamon, nutmeg, ginger and baking powder. In a separate bowl, combine cashew oat milk and apple cider vinegar and allow to sit for a minute or two. Next, combine the remaining wet ingredients in a separate bowl (cashew oat milk, maple syrup, sugar, vanilla and water). Mix wet and dry ingredients together until combined. To make the topping, mix together brown sugar, cinnamon, nutmeg, salt, flour and melted coconut oil allowing for some clumps to form.

Grease a baking pan (I used an 11 x 7 sized pan) and pour in batter creating an even layer. Sprinkle blueberries over the top and add the mixed crumble topping evenly over the top. Bake for ~45 minutes or until edges are golden brown.





Shauna MS RD