My intention for this recipe was to make blueberry scones using almond flour. I added entirely too much fat and liquid, so the dough had way too much moisture. Naturally, I started laughing at the dismay of my “scone” dough because it should have been stiff enough to knead on a countertop. But, instead the dough just stuck to my fingers and made a mess all over. I continued to laugh and proceeded to grease a cake pan and pour all of the batter into it. Then, I sprinkled the top with granulated sugar and baked it. I told my guy, ” I don’t know what’s in the oven, but it’s not scones.” When it came out, it was golden brown and smelled phenomenal. My friends, this accidental Low-Carb Blueberry Coffee Cake is just what you need right now.
The beauty in this process is that instead of feeling disappointed that I had failed to make a successful scone recipe, I made the most of what I created and went with it. I am often too hard on myself, so sometimes it’s hard for me to accept failure. This small moment in time allowed me the ability to teach myself a lesson. Sometimes things don’t go as we had hoped, especially on the first go-around, but it’s about your ability to accept and adapt. My failed scones turned into a delicious low-carb blueberry coffee cake. I think we can all use this reminder in these crazy times. Although none of this is in our control, it is so important to find acceptance and adapt to this new normal.
This low-carb blueberry coffee cake is primarily made with almond flour (which seems to be easier to find right now than all-purpose flour) but you would never know it. It has a tender crumb due to the biscuit method mixing process. The subtle sweetness of this cake makes it the perfect item to have for breakfast or with afternoon coffee. It’s great slathered with butter, yes I said it. This mistake turned heavenly. Oh, and my guy cannot stop eating it.
Here’s to the uncertain future and our openness to accept what is.
If you like this one, try my Blueberry Coffee Cake with Almond Oat Crumble.
Low-Carb Blueberry Coffee Cake
- 2 1/2 cups almond flour
- 1/4 cup all-purpose flour
- 1/3 cup granulated sugar
- 2 tbsp light brown sugar packed
- 1 tbsp baking powder
- 1/2 tsp Salt
- 10 tbsp cold unsalted butter cubed
- 1 large egg
- 1/2 cup cold half and half
- 1 cup fresh blueberries
- granulated sugar for sprinkling on top
- Preheat oven to 375 F degrees. Grease a 9-in round baking dish, set aside.
- In a mixer bowl fitted with a paddle attachment, mix together the almond flour, all-purpose flour, baking powder, and salt until well combined. Add the sugars, mixing until combined.
- Add the cold, cubed butter and mix on low until a fine crumb forms. Add in the egg, mixing until just combined. Pour in the half and half in a slow stream. Fold in the blueberries.
- Pour the batter into the prepared baking dish. Smooth and sprinkle the top with granulated sugar. Bake for 20-25 minutes until a toothpick inserted into the center comes out clean and the top is golden brown. Allow to cool before removing from pan.
- Make sure your butter is cold before adding to dry ingredients.
- You can replace the all-purpose flour with a gluten-free type, but I have not experimented with this.
- This cake can be served warm or cold.