Healthy Lemon Blueberry Coffee Cake
Ingredients
Cake
-
2
pieces
eggs
-
¼
cup
coconut oil, melted
-
⅓
cup
honey
-
1
tsp
vanilla
-
1
piece
lemon (zest)
-
¼
cup
lemon juice
-
3
cups
almond flour
-
1
tsp
baking powder
-
½
tsp
baking soda
-
¼
tsp
salt
-
1
cup
blueberries
Crumble
-
½
cup
almond flour
-
½
cup
coconut sugar
-
1
piece
lemon (zest)
-
3
tbsp
coconut oil, melted
Glaze
-
1
cup
powdered sugar
-
2-3
tbsp
almond milk
Instructions
- 1. Preheat the oven to 350°F and grease an 8×8 pan.
- 2. In a large bowl, whisk together the eggs, melted coconut oil, honey, and vanilla. Add the lemon zest and lemon juice.
- 3. In a small bowl, mix the almond flour, baking powder, baking soda, and salt.
- 4. Combine the dry ingredients with the wet ingredients and stir until well mixed.
- 5. Fold in the blueberries and pour the batter into the greased pan.
- 6. For the crumble, mix all crumble ingredients in a small bowl and sprinkle over the batter.
- 7. Bake for 40-45 minutes until a toothpick comes out clean.
- 8. For the glaze, whisk together powdered sugar and almond milk, then drizzle over the baked cake.
Nutrition Facts (estimated)
Servings
12 pieces
Calories
250
Total fat
10g
Total carbohydrates
38g
Total protein
4g
Sodium
100mg
Cholesterol
0mg
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