BLUEBERRY  COFFEE CAKE

Gluten Free | Grain Free | Low Carb

INGREDIENTS: Almond flour, coconut flour, baking powder, cinnamon, salt, butter or coconut oil, monk fruit sweetener, eggs, almond milk, blueberries

Preheat the oven to 350 F. Line a pan with parchment paper. Set aside. In a bowl, sift together the almond flour, coconut flour, baking powder, cinnamon, and salt until combined.

INSTRUCTIONS:

Preheat the oven to 350 F. Line a pan with parchment paper. Set aside. In a bowl, sift together the almond flour, coconut flour, baking powder, cinnamon, and salt.

INSTRUCTIONS:

Fold in the blueberries and spread the batter into the prepared pan. Set the pan aside while preparing the topping. Add all the topping ingredients and crumble with hands.

INSTRUCTIONS:

Spread the topping evenly on the cake batter, then lightly press the topping into the batter using fingertips.

INSTRUCTIONS:

Bake for 30 to 35 minutes or until golden brown on the edges and a toothpick inserted in the middle comes out clean. Serve cake at room temperature.

INSTRUCTIONS:

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

BLUEBERRY COFFEE CAKE

CotterCrunch.com

FULL RECIPE AT: