sliced lemon blueberry coffee cake

Healthy Lemon Blueberry Coffee Cake

You deserve a little something sweet, and this Healthy Lemon Blueberry Coffee Cake is the perfect option! Made with coconut sugar, lemon zest, and blueberries, it’s a naturally sweet treat perfect for breakfast or dessert!

Prep: 10Cook: 45Total: 55 minutes
Yield 12 pieces 1x



  • 2 eggs
  • 1/4 cup coconut oil, melted
  • 1/3 cup honey
  • 1 tsp vanilla
  • zest of 1 lemon
  • 1/4 cup lemon juice
  • 3 cups almond flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 cup blueberries



  • 1 cup powdered sugar
  • 23 tbsp almond milk



  1. Preheat oven to 350F and grease an 8×8 pan with nonstick spray.
  2. In a large bowl, whisk together eggs, coconut oil, honey, and vanilla. Add in lemon zest and lemon juice.
  3. In a small bowl, stir together almond flour, baking powder, baking soda, and salt.
  4. Add dry ingredients to wet and stir until combined.
  5. Fold in blueberries until evenly dispersed. Pour into greased pan.
  6. Make crumble by stirring together all ingredients in a small bowl. Sprinkle evenly over top of unbaked lemon blueberry dough.
  7. Bake for 40-45 minutes or until center comes out clean with toothpick.
  8. Make glaze by whisking ingredients together.
  9. Once cake is cooked, drizzle glaze on top.
  10. Store on counter for 3-4 days.
Author: ErinCategory: breakfast, gluten-free, snackdairy-free,Method: ovenCuisine: AmericanDiet: Gluten Free