Blueberry Coffee Cake

November 28, 2007 – 5:20 pm

This is one of my favorites for breakfast or taking on the road when we’ll be out all day. The great thing about baking with coconut and almond flour is how low carb they are. Because they are high in fiber, they reduce the Glycemic factor for the recipe as well.

Recipe

1/2 cup melted butter

1/4 cup apple sauce

1/4 cup honey

2 eggs

1/4 tsp baking soda

1 tsp vanilla

1/4 tsp cinnamon

1 cup almond flour

1/3 cup coconut flour

1 cup fresh or frozen blueberries

Directions:

Preheat the oven to 325, and butter an 8 inch cake pan. Beat the first 7 ingredients well, then add the flours. Mix well, add blueberries last. Pour into cake pan and smooth the top. Bake for 20 minutes or until the top is golden. Serve hot or cold.

CARB INFORMATION: 8 servings, approximately 10 digestible grams per serving

  1. 4 Responses to “Blueberry Coffee Cake”

  2. Hello,

    Saw your comment about bringing blueberry coffecake with and trying to find something that wont hurt stomach but can sit in car till need that day.
    Dont know what diet to try, am researching SCD, type O, have been doing gluten free and low dairy as took them out of diet and much better ( get pains and constip, poor son gets runs bad, Dr’s no help) Right now feel pain and snacked sunflower seeds and walnuts(raw).
    Just need to heal self. THanks for ideas
    Lynn

    By Lynn on May 19, 2009

  3. I tried this recipe and it is awesome! I wrote a post about it and linked back here so my readers could enjoy your recipe. Thanks so much for sharing it!

    http://nurturedfamilylife.blogspot.com/2010/11/blueberry-coffee-cake.html

    By Lisa@ The Nourishing Homemaker on Feb 20, 2011

  4. The bake time on the coffeecake was not nearly enough time. I kept checking it after I found it was not done at 20 minutes and turned the oven up to 350F, and it still was not done at 45 minutes. I put it in for another 8 minutes, and then it was done.

    By Susan on Aug 3, 2011

  5. Hi Susan,

    Thanks for your comments. My husband and I are planning to revisit the site and update it. I wouldn’t be surprised if there was a lot of variation between brands of coconut flour and almond flour. I think I will probably edit a fair number of recipes to make sure people get consistent results.

    Maureen

    By admin on Nov 29, 2011

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