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Grain-Free Lemon Blueberry Coffee Cake:

I was gifted a bunch of lemons so it was only fitting to make some sort of lemon dessert. So I created this delicious grain-free lemon blueberry coffee cake. I meal prepped it for the week so I can enjoy with a nice homemade latte or for a little pick me up snack.

Ingredients you will need:

  1. Almond flour
  2. Arrowroot or tapioca flour
  3. Eggs (can substitute flax eggs)
  4. Lemons
  5. Vanilla bean ghee or coconut oil
  6. Baking soda
  7. Vanilla extract
  8. Almond extract
  9. Maple syrup
  10. Fresh blueberries
  11. Candied pecans
  12. Coconut butter

Preparing the cake:

For the cake I add all my wet ingredients to one bowl and mixed. In a separate bowl I added the dry ingredients and mixed. Then I added the wet and dry ingredients together, folded in the blueberries, and poured into a lined 8×8 baking dish.

Making the crumble:

To take the crumble to the next level, I used some of my homemade candied pecans. But if you don’t want to make the candied pecans, you can either use raw pecans, or add more almond flour. I add everything to my food processor and pulse a couple times. The consistency should be sticky and resemble a sand like consistency. And then place the crumble on top of the cake.


Since I did use candied pecans for the crumble I first baked uncovered on 350 F for 25 minutes. And to prevent the pecans from burning, I then covered, and cooked for an additional 20-25 minutes.

Some tips on storing:

At first I thought I had messed the recipe up because it seemed to still be jiggly in the middle. But I let it cool completely, covered with foil, and stored in the refrigerator over night before enjoying. In the morning I drizzled the coconut butter on top, and cut into 9 bars, and enjoyed at room temperature.


Grain-Free Lemon Blueberry Coffee Cake

Serves 9



  • 2 cups almond flour
  • 1/2 cup arrowroot or tapioca flour
  • 4 large room temperature eggs Substitute 4 flax eggs (4 Tbsp flaxseed meal and 12 Tbsp filtered water)
  • 3 lemons juiced
  • 1 lemon zested
  • 1/4 cup vanilla bean ghee or coconut oil
  • 1 tsp baking soda
  • 1 tsp vanilla extract
  • 1/2 tsp almond extract
  • 1/2 maple syrup add 3/4 cup if you like it sweeter
  • 1 1/2 cups fresh blueberries

Crumb topping;

  • 1/4 cup Vanilla bean ghee or coconut oil
  • 1/3 cup almond flour
  • 1/3 cup homemade candied pecans sub raw pecans or do 3/4 cup total of almond flour
  • 2 Tbsp maple syrup


  • 2-3 Tbsp melted coconut butter
  • 1/2 tsp coconut oil



  • Add wet ingredients to a bowl and mix
  • In another bowl add dry ingredients to bowl and mix
  • Combine wet and dry ingredients and mix
  • Fold in blueberries
  • Pour into a lined 8x8 baking dish

Crumb topping:

  • Add all ingredients to a food processor and pulse a couple times until you get sticky sand like consistency
  • Top the cake with the crumble
  • Bake uncovered 350 F for 25 minutes
  • Cover and bake an additional 20-25 minutes
  • Let cool completely
  • Drizzle with raw coconut butter


  • Melt you coconut butter with coconut oil and drizzle on top of the cake
  • Store in the refrigerator in an airtight container
  • Enjoy at room temperature