Growing up, my mom used to make the best blueberry coffee cake. I don’t even know where she got the recipe, but our entire family devoured it for breakfast, lunch, or dessert. It was that good! My husband’s family even began to ask for it during special occasions. So when going gluten free and even dairy free, the recipe adaptations were rather easy. Although a little on the dry side, it was very close and super delicious. Making the changes to paleo were a little challenging. After some research and several trials, I am very happy with the results. In fact, my brother in law says it is BETTER than the original “unhealthy” version. That is a win in my book!
Paleo Coffee Cake with Fresh Blueberries
12 ounces of blueberries
1 Tbs raw honey
2 Tbs arrowroot powder
In a medium pot, heat blueberries on medium for 1-2 minutes. Smash blueberries with a potato masher to release guts and juices. Reduce heat and stir in honey, letting it heat for 1-2 minutes. Add 1 Tbsp of arrowroot at a time, stirring in between. Heat it thoroughly for a few more minutes until the mixtures starts to thicken. Remove from heat and let sit.
1/2 cup grass fed butter, softened
2 tsp vanilla
1/2 cup coconut sugar
1 1/2 cup almond flour
2 Tbsp coconut flour
2 Tbsp tapioca starch/flour
1/2 tsp salt
1 1/2 tsp baking powder (grain free, aluminum free)
Preheat oven to 350. Combine dry ingredients (flours, salt, and baking powder) in a medium sized bowl. In a mixer, mix butter, vanilla, sugar, and eggs until well blended. Add in the dry ingredients, and mix together well.
In a oiled or buttered cake pan or small cookie sheet (approx. 13×9), pour out 1/3 of the batter into the pan. Using a spatula, spread it out evenly and into all of the corners. Pour out the blueberry mixture and spread out over the batter. Spoon the remaining batter out over the mixture, and try to spread with the spatula. This will be slightly difficult and gooey. The goal is spread it out so there are no thick clumps, and everything cooks evenly.
Place in to the oven for 30-40 minutes. Let it cool a little, then dig in.
I often make this the night before and store it in the fridge. In the morning, you can either re-heat the entire cake in the oven or cut and re-heat individual pieces in the microwave.