• Wash and dry 2- 3 lemons and blueberries.
• Zest the lemons and squeeze the lemon juice using your hands or a citrus juicer.

Crumble Topping

• In a small bowl, mix together the almond flour, coconut oil, coconut sugar, and 1 tsp lemon zest for the crumble topping.
• Store the crumble mixture in the fridge while you’re preparing the coffee cake batter.

Coffee Cake

• Preheat the oven to 350 F and line or grease an 8x8 baking dish.
• 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 (roughly 1 tbsp) into the cake batter.
• Pour the cake batter into the baking dish and then layer the crumbles on top (use your hands to combine smaller crumbles together to create larger pieces).
• Bake for 30 - 32 minutes or until a toothpick comes out clean.
• Allow the coffee cake to cool on a cooling rack. Drizzle some melted coconut butter with maple syrup. **
• Slice and enjoy it!