Almond Blueberry Coffee Cake
This is a delicious, moist coffee cake featuring almond flour and fresh blueberries, topped with a sweet glaze. Perfect for any occasion.
Ingredients
For the Cake:
- Almond flour: 2 cups
- All-purpose flour: 1 cup
- Baking powder: 1 teaspoon
- Baking soda: ½ teaspoon
- Salt: ¼ teaspoon
- Coconut sugar: ¾ cup
- Almond milk: 1 cup
- Vegetable oil: ¼ cup
- Ground flaxseed for binding: 1 tablespoon
- Lemon zest: 1 tablespoon
- Lemon juice: 2 tablespoons
- Almond extract: 1 teaspoon
- Vanilla extract: 1 teaspoon
- Fresh blueberries: 1 cup
- Sliced almonds for topping: ¼ cup
For the Glaze:
- Powdered sugar: ½ cup
- Lemon juice: 1 tablespoon
- Almond extract: ½ teaspoon
Instructions
Prepare the Cake:
- Preheat the oven to 350°F (175°C) and grease the cake pan.
- In a large bowl, whisk together almond flour, all-purpose flour, baking powder, baking soda, and salt.
- In another bowl, mix almond milk, vegetable oil, flaxseed, lemon zest, lemon juice, almond extract, and vanilla extract.
- Combine wet and dry ingredients, stirring until smooth.
- Gently fold in blueberries and sliced almonds.
Bake:
- Pour the batter into the prepared pan and smooth the top.
- Bake for 30 minutes or until a toothpick comes out clean.
- Let the cake cool for 10 minutes before transferring to a cooling rack.
Prepare the Glaze:
- Mix powdered sugar, lemon juice, and almond extract in a small bowl.
- Drizzle the glaze over the cooled cake.
Notes
Nutritional Information (Per Serving)
- Calories: 215
- Total Fat: 14g
- Saturated Fat: 1g
- Carbohydrates: 19g
- Fiber: 5g
- Protein: 6g
Vitamins and Minerals
- Vitamin A: 2%
- Calcium: 6%
- Iron: 7%
- Vitamin C: 5%
- Magnesium: 5%
Additional Notes/Tips to Enhance the Flavor for the Recipe
- For extra crunch, sprinkle extra sliced almonds on top before baking.
- You can use frozen blueberries if fresh ones aren’t available.
- Drizzle with a bit of honey for added sweetness.