Blackberries are one of the most nutritious (and delicious) types of berry out there. These dark purple beauties are packed with antioxidants making them a great, nutrient dense way to start your day on the right foot.
What better way to get going in the morning than with a piece of healthy Blackberry Coffee Cake! This coffee cake is grain-free and sweetened with maple syrup and coconut palm sugar, making it Paleo Friendly.
Blackberry Coffee Cake
(Grain-free, Naturally Sweetened, Paleo)
Prep time 15 mins, Cook time 35 mins, Total time 50 mins
- 4 eggs
- 1½ tsp baking powder
- ¼ cup butter, melted
- 3 Tbsp maple syrup
- ½ cup coconut flour
- 2 tsp vanilla
- ¼ tsp salt
- 2 shakes cinnamon
- 1 cup fresh blackberries
For Crumb Topping:
- ½ cup pecans, chopped
- 2 Tbsp almond flour
- 1 tsp cinnamon
- 4 Tbsp butter (cold)
- ¼ tsp salt
- ¼ cup coconut palm sugar
- Preheat your oven to 350° F and line a 8 X 8 baking dish with parchment paper.
- In a large bowl, whisk the eggs, vanilla, melted butter and maple syrup.
- Gradually add your coconut flour to the wet ingredients–while stirring continuously.
- Stir in your salt, baking powder and cinnamon.
- Pour the batter into the pan and spread into an even layer.
- For the crumb topping: mix the coconut palm sugar, cinnamon, almond flour, pecans and salt in a medium-sized bowl.
- Add your cold butter and mix using a pastry blender or two knives.
- Once the cold butter is crumbly, add the topping to the coffee cake.
- Bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean.
- Cool on a wire rack and enjoy with your morning coffee.
This coffee cake is spongy and not-too sweet— it goes perfectly with your morning coffee, eggs and bacon.
What are your favorite grain-free breakfast treats? Share in the comments below!