Paleo Blueberry Coffee Cake


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
3 eggs
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.




What I Made Last Month: February

I am thinking this “What I made last month” might become a regular thing. There are just so many other great ideas out there that I just have to share them! As you might recall, my family are picky eater, so I find it quite remarkable when there is something new I decide to make and everyone loves it. So here are my picks for February.

Let me start with breakfast. First, let me say that if you haven’t bought Danielle Walker’s cookbook, you should. She is a Paleo genius. I have learned so much for her! I honestly can’t believe that I have completely committed to eating Paleo for 7 months now! Well, yes I can. I feel great, and I have lost 20 pounds! But to be honest, it is a HUGE commitment. Danielle’s Against All Grain Cookbook has really been a lifesaver. The first thing I tried in her book was her Blueberry Waffles. I couldn’t believe that they were going to taste like the “real deal” as she claimed. Holy Cow!! They really are. The pic below links to her page. Check her out, she is fabulous. And so are her waffles!

Blueberry Waffles

Now for dinner, one of our new absolute favorites is an idea from Sarah from Everyday Paleo. She has a wonderful Pulled Pork Tostones. Plantains were one of those things I didn’t think I liked, same category as spaghetti squash, cauliflower, and sweet potatoes. But wow, they are yummy.


Last but my personal favorite, is dessert. During a Pinterest visit, I stumbled upon Paleo Chocolate Chip Cookie Dough Ice Cream!!! Seriously! After getting an ice cream attachment for my Kitchen Aid, I had to make it instantly. I am not a super fan of coconut ice cream, so I went ahead and split the coconut milk with half almond milk.  Let’s just say that Evan (my 4 yr old) and I finished it in only 3 days! We seriously couldn’t get enough. And I couldn’t believe how easy it was. Doesn’t it look delicious?? 

Ice Cream Cookie dough


I love fall smells, especially pumpkin. I ran to our local grocery the other day to buy refills for my plug-in smelly thing, and THEY HAD NO PUMPKIN.  In fact, they didn’t have ANY fall scents at all! Do they not know what time of year it is? Since then I have been buying up tons of  canned pumpkin and baking up a storm to make my house smell like pumpkin. This is what I have made so far:

Pumpkin Pancakes                       Pumpkin Streusel Muffins                Pumpkin French Toast
from Practical Paleo                      from Multiply Delicious                          from Paleomg

My mom made these, and they’re the best pumpkin cookie I have found so far.  Danielle from Against All Grain is by far the best Paleo chef I have come across. I have made so many thing from her, and they have all been amazing!

And for the grand finale…

These donuts were seriously the best things I’ve ever made. I have now made them twice because my husband ate most of the first batch!
Once I got my house smelling all nice and pumpkiny, I took a trip to Target yesterday and guess what??? They had all of their fall scents on clearance!!  Of course, I had to buy them all.
Now my problem is which one do I use first?

Everything’s Better With Bacon

Chicken Asparagus Carbonara

Chicken Asparagus Carbonara

Paleo Lesson #3: Spaghetti squash is really tasty considering it’s a squash. If you have considered trying it, do it! I found a recipe and my family LOVED it! Evan even ate it. It could be that it has bacon in it, but who cares?? I got my kid to eat asparagus and squash! 

Going back to the picky eater thing, Spaghetti squash has NEVER been on my list of things to eat. This was my first real Paleo surprise. Since then I have learned that I like my squash slightly overcooked. The 40 minute cook time is a big drag, but if it is kept well it can be stored in the freezer.