This blueberry buckle is a fluffy almond flour coffee cake studded with fresh blueberries. The streusel topping gives the cake just a little bit of sweet crunch. It’s perfect for brunch or dessert. Low sugar, low carb, gluten free, and paleo-friendly.
- 1 1/4 c blanched almond flour
- 4 tbsp coconut flour
- 2 tsp baking powder
- 1/4 tsp salt (kosher salt)
- 1/2 c sugar-free substitute or raw sugar (baking stevia, monk fruit, or works great or xylitol) – See notes
- 1/4 c softened butter or naturally refined coconut oil
- 2 whole eggs at room temp (vegan option: Flaxseed egg 1 tbsp + 2.5 tbsp water) – see notes for egg and vegan egg baking tips
- 3–5 ounces almond milk (as needed)
- pinch of cinnamon
- 1 1/2 c blueberries (fresh works best)
- 2 –3 tbsp butter or oil, chilled and sliced
- 1/3 c almond flour
- 2 tbsp sugar free substitute or coconut sugar (See notes for other sugar free options.)
- 2 tsp cinnamon (optional)
- extra berries
- Preheat oven to 350F. Line an 8×8 brownie/baking pan with parchment paper or grease well with non-stick cooking spray. Set aside.
- Sift your almond flour, coconut flour, baking powder, and salt together into a bowl.
- Beat 1/4 cup butter (or oil), sugar, and eggs with an electric mixer or stand mixer in a large bowl until smooth. Next, gently pour in the milk (start with 3 ounces) and mix/beat again until fluffy.
- Add the almond/coconut flour mixture to the wet ingredients and stir again. Note – When using coconut flour, the batter will be more course and/or thick. If it’s too thick, add 1-2 more ounces of milk and mix again.
- Finally, fold in the blueberries and spread batter into prepared pan. I like to sprinkle a little cinnamon on top of the batter or mix with blueberries before adding to the batter. This is optional.
- Set pan aside while you make the topping.
- Mix coconut sugar (or raw sugar), 1/3 cup almond flour, cinnamon, and chilled butter (or solid coconut oil) in a bowl and crumble with hands. Spread this on top of batter, then lightly press topping into batter using fingertips.
- Bake in preheated oven until golden on the edges and a toothpick inserted in the middle comes out clean, about 35 minutes. For best results, cover with foil the last 5-10 minutes to prevent burning more than desired. If the middle is not cooked all the way, continue to cook covered for an additional 5 minutes or so.
- Let cool or place in fridge to chill before slicing.
- Sugar free sugar substitutes – Baking Stevia, Monk Fruit Sweetener, or Xylitol. Just reduce to 1/2 c for main batter. You may use 1/2 c to 2/3 c raw sugar, coconut sugar, or brown sugar for this cake, however the sugar content will be higher than what the nutrition label says below (per slice).
- Egg free option/Vegan option – Replace egg with flax egg. Prepare your flax egg by combining your ground flaxseed with water. Allow to sit for 10-15 minutes until a gel/egg-like texture forms. Fold this in with your batter when combining wet/dry ingredients. Baking times will vary. Check at 25-30 minutes for doneness. Let cool and then sit in fridge to set for 10 minutes before slicing.
- For a softer crumble like cake use only one egg, versus two. It will be very soft when slicing, so best to wait and slice once cooled or chilled a bit in the fridge. Equally delicious!
- Category: Desserts
- Method: Oven
- Cuisine: American
- Serving Size: 1 slice
Keywords: blueberry buckle, crumb cake, coffee cake, fresh blueberries