Make this gluten-free almond flour blueberry cake with simple ingredients and 60 minutes for the perfect low-sugar breakfast or brunch cake!
- 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
- 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.
- In a medium-sized bowl, sift together the almond flour, coconut flour, baking powder, cinnamon, and salt until combined.
- In a stand mixer or large bowl and electric hand mixer, beat butter and sugar until smooth. Add the eggs and 4 ounces almond milk, mix until combined and the batter is fluffy.
- Working in batches, gently add the flour mixture to the wet ingredients. If the batter is too thick, add 1 to 2 more ounces of milk and mix again.
- Fold in the blueberries and spread the batter into the prepared pan. Set the pan aside while preparing the topping.
- In a medium-sized bowl, add all the topping ingredients (almond flour, sugar substitute, cinnamon, and chilled butter) and crumble with hands or a pastry cutter. Spread the topping evenly on the cake batter, then lightly press the topping into the batter using fingertips.
- Bake in the preheated oven for 30 to 35 minutes or until golden brown on the edges and a toothpick inserted in the middle comes out clean. For best results, cover with foil the last 5 to 10 minutes to prevent burning. If the middle is not cooked all the way, continue to cook covered for an additional 5 minutes or until a toothpick inserted comes out clean.
- Remove from the oven and cool on a rack. Serve cake after it has cooled to room temperature. For easier slicing, place cooled cake pan in the fridge for 10 minutes before slicing.
- Store this cake in an airtight container on the countertop for up to 3 days.
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