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Blueberry Coffee Cake with Coconut Flour Crumble
Blueberry Coffee Cake with Coconut Flour Crumble
Author: 
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 9
 
Ingredients
Dry ingredients
  • 1 and 1/2 cups whole wheat flour
  • 1/2 cup almond meal
  • 1/3 cup brown sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
Wet ingredients
  • 1 cup skim milk
  • 2 large egg whites
  • 2 tablespoons coconut oil, melted
  • 1 teaspoon vanilla extract
Fold In
  • 1 cup frozen blueberries
Crumble
  • 4 tablespoons coconut flour
  • 2 tablespoons brown sugar
  • 1 teaspoons cinnamon
  • pinch of salt
  • 2 tablespoons coconut oil
Instructions
  1. Preheat oven to 350 degrees Farenheit. Spray a square baking pan with cooking oil.
  2. Add all dry ingredients to a large bowl and whisk to combine completely.
  3. In a separate bowl, add wet ingredients and wisk to combine.
  4. Add wet ingredients to dry ingredients and mix until just combined. Don’t overmix.
  5. Fold in blueberries very carefully so their color does not run.
  6. Pour mixture into greased baking pan and spread batter evenly.
  7. In a small bowl, add all crumble ingredients together and mash with a fork. Using your hands, crumble the mixture evenly over the top of the cake batter.
  8. Bake for 20-25 minutes, or until the edges are brown and the crumble is golden brown.
  9. Let cool completely before cutting and serving.
Nutrition Information
Serving size: 1 square Calories: 234 Fat: 10.3 g Carbohydrates: 30.3 Sugar: 10.1 g Fiber: 5 g Protein: 6.9 g
Recipe by 24 Carrot Life at https://24carrotlife.com/2014/04/16/blueberry-coffee-cake/