Loading...

Almost Paleo Blueberry Coffee Cake

 

 

 

 

 

 

Substantial! And not too sweet…

 

 

 

…or Pound Cake. Couldn’t decide on a proper name, but there’s no mistaking I’ve created a winner! As I often do this time of year, I mentally take stock of the year that’s about to pass and I extend the inventory check to my cupboards. Invariably, I discover I’m either overstocked, or have partially-used dry goods that need to be purposed – pronto!

 

Such was the case for a half-used bag of all-purpose gluten-free baking mix, coconut flour, and almond meal (all of which I keep refrigerated because of their perishable natures). Also: my stash of picked summer blueberries in the freezer wasn’t getting any younger, so it was time to get to work and create something yummy!

A bucket full of Joy!

 

What I did yesterday was guess-timate amounts based on the amount of ingredients I had on hand…the recipe that follows below is my best to-the-letter replication. If you prefer, skip the all-purpose baking mix and use almond flour instead to make it a true Paleo recipe. This particular of coffee cake (or muffins, use whichever incarnation suits you best) isn’t super-sweet. My palate has been groomed to want, expect, and appreciate less sweetness than is customarily foisted on our national tastebuds. I say this as somewhat of a warning if you have a seasoned sweet tooth. I hope you’ll try this as is, and if you find it too bland, use some birch sugar or coconut palm sugar next time. But give the temperate amount of sweetness a shot…you just may find you like it after all.

 

 

Batter up!

 

This perfectly-sweet blueberry creation is perfect for a quick breakfast, post-workout snack, or a rescue-dessert when you’re at a party where Christmas cookies, bowls of candy, and layer cakes abound! You can absolutely eat cake and still maintain nutritional equilibrium! Portion size matters, of course, but don’t be too much of a drill sergeant, it’s the holidays!

I’ve found what matters most is a healthy mindset, remembering enjoyment is culled from many sources besides food: ambience, conversation, music, connecting with others…Clean ingredients that pack some nutrition into the equation are important too 

 



 

 

Stackable and packable…





Almost Paleo Blueberry Coffee Cake
Print Recipe
Servings Prep Time
10+ people 20 minutes
Cook Time Passive Time
40 minutes 60+ minutes if thawing is needed
Servings Prep Time
10+ people 20 minutes
Cook Time Passive Time
40 minutes 60+ minutes if thawing is needed
Almost Paleo Blueberry Coffee Cake
Print Recipe
Servings Prep Time
10+ people 20 minutes
Cook Time Passive Time
40 minutes 60+ minutes if thawing is needed
Servings Prep Time
10+ people 20 minutes
Cook Time Passive Time
40 minutes 60+ minutes if thawing is needed
Ingredients
Dry Ingredients
  • 1 cup gluten-free all-purpose baking flour
  • 1 1/2 cups almond meal or flour
  • 1 cup coconut flour
  • 1 teaspoon Himalayan salt
  • 2 teaspoons baking powder
  • 1 box sugarfree lemon-flavored jello
  • 1 box sugarfree vanilla pudding
Wet Ingredients
  • 2 sticks unsalted butter, very soft or 3/4 cup light oil
  • 2 teaspoons vanilla
  • 1 can fruit flavored seltzer or 12 ounces of water
  • 6 eggs room temperature
Blueberries
  • 4 cups blueberries fresh or frozen-thawed
Servings: people
Instructions
Dry Ingredients
  1. Preheat oven to 350. Place all dry ingredients in a large mixing bowl and blend/sift thoroughly with a wire whisk.
Wet Ingredients
  1. Whip eggs in a blender or Vitamix and add to dry mix. Add softened butter or oil, vanilla, and seltzer. Blend thoroughly with an electric mixer or wooden spoon. If it doesn't become a loose, pourable batter, add more water accordingly.
Blueberries
  1. Add the blueberries, a cup at a time until well-blended. Spray a large rectangular baking pan with non-stick cooking spray and also place paper muffin cups in a 12-muffin tin. This recipe will be large enough for both. Bake cake on bottom rack and muffins on top rack for 30 minutes. After 30 minutes, muffins will probably be done if they're firm to the touch. Remove muffins and let cake bake another ten minutes. After 40 minutes, turn heat off and leave cake in oven for 10-15 minutes. Almond and coconut flours are very dense and tend to take longer to bake.
Share this Recipe

You might also like

No Comments

    Leave a Reply

    This one is for Great Lakes Collagen: