Description
This Almond Flour Blueberry Buckle Coffee Cake is a gluten-free, low-sugar breakfast or brunch treat made with simple, wholesome ingredients. Featuring a tender almond flour base studded with fresh blueberries and topped with a cinnamon-sugar crumble, this cake bakes to golden perfection in under an hour. Ideal for those seeking a delicious, grain-free cake that pairs beautifully with morning coffee or tea.
Ingredients
Dry Ingredients
- 1 ½ cup (160 – 170 grams) fine blanched almond flour
- 4 Tablespoons (30 grams) tapioca flour
- 3 teaspoons baking powder
- ¼ teaspoon ground cinnamon
- ¼ teaspoon kosher salt
Wet Ingredients
- ¼ cup softened unsalted butter or naturally refined coconut oil (melted)
- ¼ cup fine raw sugar or sugar substitute
- ¼ cup coconut sugar or brown sugar
- 2 large eggs, room temperature
- 2 ounces unsweetened almond milk, more as needed (room temperature)
Fruit
- 1 cup fresh blueberries
Topping
- ½ cup blanched almond flour
- ⅓ cup sugar (combination of cane sugar and coconut sugar recommended)
- 1 teaspoon cinnamon
- pinch of kosher salt
- 2 Tablespoons softened unsalted butter or plant-based soy-free butter
Instructions
- Prepare the oven and pan: Preheat the oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper or grease it well using non-stick cooking spray. Set aside.
- Mix dry ingredients: In a medium bowl, whisk together the almond flour, tapioca flour, baking powder, ground cinnamon, fine raw sugar, coconut or brown sugar, and kosher salt until everything is evenly combined.
- Cream butter and sugars (or whisk oil and sugars): In a large bowl, if using softened butter, cream it with both sugars using a hand mixer or stand mixer until soft, sandy, and slightly grainy. If using coconut oil, whisk it with both sugars until smooth. Note that creamed butter with brown or coconut sugar won’t be fluffy like with white sugar—that’s normal.
- Add eggs and almond milk: Add the eggs one at a time, mixing gently after each addition. Stir in the unsweetened almond milk until fully incorporated.
- Combine wet and dry ingredients: Gradually add the dry flour mixture to the wet ingredients in batches, folding gently to combine.
- Fold in blueberries and transfer batter: Carefully fold in the fresh blueberries, then press the batter evenly into the prepared baking pan.
- Prepare the topping: In a small bowl, mix together almond flour, sugar, cinnamon, and pinch of salt. Cut in the chilled butter using your fingers, a fork, or a pastry cutter until the mixture becomes crumbly. Spread this crumble evenly over the batter in the pan.
- Bake: Place the pan in the preheated oven and bake for 35 to 45 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out clean. Begin checking at 30 minutes. For the best results, cover the cake loosely with foil during the last 5 to 10 minutes of baking to prevent over-browning. If the center is not fully baked, continue baking covered in 5-minute increments until done.
- Cool the cake: Remove the cake from the oven and allow it to cool on a wire rack until it reaches room temperature, approximately 45 minutes.
- Chill before slicing: For easier slicing, place the cooled cake pan in the refrigerator for 10 minutes prior to cutting.
- Storage: Store the cake loosely covered at room temperature for up to 2 days, or refrigerate for up to 5 days. Bring to room temperature before serving to enjoy the best texture.
Notes
- Tapioca flour helps with the cake’s texture, but you can experiment with other gluten-free flours if needed.
- Using fresh blueberries prevents excess moisture; frozen can be used but may affect texture slightly.
- If you prefer, substitute unsalted butter with a naturally refined coconut oil for a dairy-free option.
- Covering the cake with foil near the end of baking prevents the topping from burning while ensuring the inside cooks fully.
- The cake is best eaten within a few days for optimal freshness.
