HEALTHY LEMON BLUEBERRY COFFEE CAKE STORY - Shuangy's Kitchensink

HEALTHY LEMON BLUEBERRY  COFFEE CAKE

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.

INGREDIENTS

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.

Step 01

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.

Step 02

In a separate bowl, mix together the wet ingredients: coconut oil, eggs, and lemon juice.

Step 03

Gently combine the wet and dry ingredients together with a spatula.

Step 04

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.

Step 05

Pour the cake batter into the baking dish and then layer the crumbles on top .

Step 06

Give this recipe a try! Tap the link for the full recipe details.