clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
3 squares of blueberry buckle cake stacked on top of each other.

Almond Flour Blueberry Buckle Coffee Cake Recipe

  • Author: Lindsay Cotter
  • Total Time: 50-55 minutes
  • Yield: 10-12 servings 1x
  • Diet: Gluten Free


Make this gluten-free almond flour blueberry cake with simple ingredients and 60 minutes for the perfect low-sugar breakfast or brunch cake!


Units Scale
  • 1 1/4 cup (140 grams) fine blanched almond flour
  • 4 Tablespoons (28 grams) coconut flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon kosher salt
  • 1/4 cup softened unsalted butter or naturally refined coconut oil (solidified)
  • 1/2 cup sugar-free substitute (baking stevia, monk fruit sweetener, or xylitol) or raw sugar (see notes)
  • 2 large eggs, room temperature (see notes vegan substitute and tips)
  • 4 to 6 ounces unsweetened plain almond milk (more as needed)
  • 1 1/2 cups fresh blueberries


  • 1/3 cup fine blanched almond flour
  • 2 Tablespoons sugar-free substitute or coconut sugar (see notes)
  • 2 teaspoons ground cinnamon
  • 2 to 3 Tablespoons unsalted butter or plant based soy-free butter, chilled and sliced


  1. Preheat the oven to 350 F. Line an 8×8 baking pan with parchment paper or grease well with non-stick cooking spray. Set aside.


Sugar Tips – If using raw sugar or coconut sugar (versus a sugar substitute) in the cake you may want to increase the amount to 2/3 cups sugar. Sugar substitutes have a sweeter taste than regular sugar. Note that the sugar content will be higher than what the nutrition label states.

Egg Free Option/Vegan Option – Replace the egg with a flax egg by whisking together 1 Tablespoon ground flaxseed with 2 1/2 Tablespoons water. Allow the mixture to sit for 10 to 15 minutes until a gel/egg-like texture forms. Fold this in with the batter when combining wet/dry ingredients. Baking times will vary. Check at 25 to 30 minutes for doneness. Let the pan cool then place the cake in the fridge for 20 minutes before slicing, this will prevent crumbling.

  • Prep Time: 20 minutes
  • Cook Time: 30-35 minutes
  • Category: Dessert
  • Method: Oven
  • Cuisine: American


  • Serving Size: 1 slice
  • Calories: 203
  • Sugar: 8.6 g
  • Sodium: 24.5 mg
  • Fat: 9.1 g
  • Saturated Fat: 3.7 g
  • Carbohydrates: 17.3 g
  • Fiber: 1.4 g
  • Protein: 3.6 g
  • Cholesterol: 45.3 mg

Keywords: almond flour blueberry cake, blueberry blueberry buckle coffee cake, blueberry buckle cake