Blueberry Buckle Coffee Cake
Ingredients
The Cake
-
1 ¼
cup
fine blanched almond flour
-
4
tablespoons
tapioca flour
-
3
teaspoons
baking powder
-
¼
teaspoon
ground cinnamon
-
¼
teaspoon
kosher salt
-
¼
cup
unsalted butter or coconut oil (melted)
-
¼
cup
fine raw sugar or sugar substitute
-
¼
cup
coconut sugar or brown sugar
-
2
large
eggs (room temperature)
-
2
ounces
unsweetened almond milk
-
1
cup
fresh blueberries
The Streusel Topping
-
⅓
cup
fine blanched almond flour
-
2
tablespoons
sugar-free substitute or coconut sugar
-
2
teaspoons
ground cinnamon
-
2 to 3
tablespoons
unsalted butter or plant-based soy-free butter (chilled and sliced)
Instructions
- Preheat the oven to 350°F and prepare an 8x8 baking pan.
- In a bowl, whisk together the almond flour, tapioca flour, baking powder, cinnamon, sugar, and salt.
- Mix in the eggs, melted butter or oil, and almond milk until the batter is fluffy.
- Fold in the blueberries and spread the batter into the prepared pan.
- For the streusel topping, combine the topping ingredients and crumble them together.
- Spread the topping evenly over the cake batter and lightly press it down.
- Bake for 30 to 35 minutes until golden brown and a toothpick comes out clean.
- Cool on a rack and serve at room temperature.
Nutrition Facts (estimated)
Servings
10-12
Calories
196
Total fat
9.1g
Total carbohydrates
15.5g
Total protein
3.6g
Sodium
24.4mg
Cholesterol
45.3mg
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