Paleo Blueberry Coffee Cake with Walnut Crumble

paleo blueberry coffee cakeWith all that went on this winter, I was given a “get-out-of-jail-free-card” hosting Easter dinner this year. My mother did a fabulous job (as usual) decking the table with beautiful décor, serve ware, and of course, ham, turkey and all the trimmings for the main course. My mother and I have quite a few things in common (apart from our good looks and love for real mail!), including the fact that we don’t love to cook. We’d rather be in the garden or painting walls. You would never know by how well she orchestrates and organizes family meals that cooking isn’t her first love!  

I do, however, love to bake and I was allotted the coveted dessert duty. I always like to provide a Paleo option for those with intolerances like me, as well as something for the common folk (Black Forest Trifle – I will post the recipe later as well!). Receiving the dessert responsibility provides me with an opportunity to create something I want to try or enjoy. And with all the insane cravings I’ve had this pregnancy, this “Paleo Blueberry Coffee Cake with Walnut Crumble” hit the spot.

Side note: I have come to the point that I am not much of a cake person. I think this has developed over time through the influence of my husband. I like custards, pies, tarts, crumbles and “fruity” cakes. And I could never decline ice cream or chocolate which I adore. (But not chocolate ice cream, or chocolate cake. Chocolate in it’s purest form: a bar. ha.)

Enough banter. Enjoy the recipe below!

For the cake:
3 eggs (Costco)
1/3 cup honey (Costco)
1/4 cup coconut oil, melted (Costco)
1/2 cup unsweetened applesauce 
1/8 tsp stevia
2 tsp vanilla
1 cup almond meal flour (Costco)
1/2 cup arrowroot flour
1/2 cup coconut flour, sifted (Costco)
1/4 tsp sea salt
1 tsp baking soda
1/2 tsp baking powder
1.5 cups blueberries (Costco)

For the crumble topping:
2 cups walnuts (Costco)
2 tbsp coconut oil (Costco)
1/4 cup coconut sugar (Costco)
1.5 tsp cinnamon (Costco)

Instructions:
  1. Pre-measure all ingredients.
  2. Mix the eggs, coconut oil, applesauce, stevia and vanilla in blender. (I use a Vitamix to blend these items).
  3. Next, add almond flour, coconut flour, arrowroot flour, sea salt, baking soda and baking powder to the blender.
  4. Pour/scoop dough into greased 9-inch spring form cake pan with parchment paper lining the bottom.
  5. Without washing or rinsing the blender, prepare the crumble topping by pulsing the walnuts, coconut oil, coconut sugar and cinnamon together for about 30 seconds. The crumble is meant to be chunky and just mixed through.
  6. Sprinkle blueberries on top of the cake batter, gently pressing some of the blueberries in to the dough.
  7. Next, add half the crumble topping pressing firmly. Then, sprinkle remaining crumble.
  8. Place in the oven at 350 for 40-55 minutes until toothpick comes out clean.
Notes:
  1. Feel free to replace the blueberries with mixed berries or the walnut crumble with a mix of nuts like almonds and pecans.
  2. You could also use a 9 inch ceramic baking pan, but for presentation purposes, I preferred using a spring form.
  3. Keep an eye on the cake the last 10 minutes. I had two make this cake twice – the first time I overcooked the cake, the second time I undercooked it, but salvaged it!
 Adapted from The Spunky Coconut
Paleo Blueberry Coffee Cake with Walnut Crumble
Serves 8
Coffee cakes meets fruit crumble, afternoon dessert.
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Prep Time
15 min
Cook Time
45 min
Total Time
1 hr
Prep Time
15 min
Cook Time
45 min
Total Time
1 hr
For the Cake
  1. 3 eggs (Costco)
  2. 1/3 cup honey (Costco)
  3. 1/4 cup coconut oil (melted) (Costco)
  4. 1/2 cup unsweetened applesauce (Superstore)
  5. 1/8 tsp stevia
  6. 2 tsp vanilla
  7. 1 cup almond meal flour (Costco)
  8. 1/2 cup arrowroot flour
  9. 1/2 cup coconut flour, sifted (Costco)
  10. 1/4 tsp sea salt
  11. 1 tsp baking soda
  12. 1/2 tsp baking powder
  13. 1.5 cups blueberries (Costco)
For the crumble topping
  1. 2 cups walnuts (Costco)
  2. 2 tbsp coconut oil (Costco)
  3. 1/4 cup coconut sugar (Costco)
  4. 1.5 tsp cinnamon (Costco)
Instructions
  1. Pre-measure all ingredients.
  2. Mix the eggs, coconut oil, applesauce, stevia and vanilla in blender. (I use a Vitamix to blend these items).
  3. Next, add almond flour, coconut flour, arrowroot flour, sea salt, baking soda and baking powder to the blender.
  4. Pour dough into greased 9-inch spring form cake pan with parchment paper lining the bottom.
  5. Without washing or rinsing the blender, prepare the crumble topping by pulsing the walnuts, coconut oil, coconut sugar and cinnamon together for about 30 seconds. The crumble is to me chunky and just mixed through.
  6. Sprinkle blueberries on top of the cake batter, gently pressing some of the blueberries in to the dough.
  7. Next, add half the crumble topping pressing firmly. Then, sprinkle remaining crumble.
  8. Place in the oven at 350 for 40-55 minutes until toothpick comes out clean.
Notes
  1. Feel free to replace the blueberries with mixed berries or the walnut crumble with a mix of nuts like almonds and pecans.
  2. You could also use a 9 inch ceramic baking pan, but for presentation purposes, I preferred using a spring form.
  3. Keep an eye on the cake the last 10 minutes. I had two make this cake twice - the first time I overcooked the cake, the second time I undercooked it, but salvaged it!
Adapted from The Spunky Coconut
Merry Golden http://www.merrygolden.com/

 

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