THIS MOIST AND FLUFFY LEMON BLUEBERRY COFFEE CAKE IS THE PERFECT SPRING BREAKFAST OR DESSERT FOR THE WHOLE FAMILY. IT’S LIGHT AND FLUFFY AND HAS A FRESH TASTE OF TANGY LEMONS AND JUICY BLUEBERRIES.
Almond flour Coconut oil Coconut sugar Lemon zest Almond flour Tapioca flour Baking soda Sugar Eggs Freshly squeezed lemon juice Fresh blueberries
In a small bowl, mix together almond flour, coconut oil, coconut sugar, and lemon zest for the crumble topping. Store the crumble mixture in the fridge while you’re preparing the cake batter.
In a large bowl, whisk together the dry ingredients: almond flour, 1/4 cup of tapioca flour, sugar, and baking soda until there are no clumps.
In a separate bowl, mix together the wet ingredients: coconut oil, eggs, and lemon juice.
Gently combine the wet and dry ingredients together with a spatula.
Toss and coat the blueberries in 1 tsp tapioca flour to prevent them from sinking to the bottom of the cake. Gently fold the blueberries and the rest of the lemon zest into the cake batter.
Pour the cake batter into the baking dish and then layer the crumbles on top .