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    Home » Recipes » Cakes

    Low-Carb Blueberry Coffee Cake

    Published: Apr 17, 2020 · Modified: Oct 6, 2022 by Katelyn Theofanis · This post may contain affiliate links · This blog generates income via ads · #sponsoredpost · Leave a Comment

    Jump to Recipe Print Recipe

    This Low-Carb Blueberry Coffee Cake is primarily made with almond flour, but you would never know it. This cake has a tender crumb and subtle sweetness.

    Low-Carb Blueberry Coffee Cake

    This Low-Carb Blueberry Coffee Cake was a beautiful accident.

    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.

    "Failure" turned into this Low-Carb Blueberry Coffee Cake

    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.

     Other Recipes You'll Love

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    • Banana Cake with Peanut Butter Frosting

    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.

    Low-Carb Blueberry Coffee Cake

    Low-Carb Blueberry Coffee Cake

    Katelyn Theofanis
    This Low-Carb Blueberry Coffee Cake is primarily made with almond flour, but you would never know it. This cake has a tender crumb and subtle sweetness.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Bake Time 20 mins
    Total Time 35 mins
    Course Breakfast, Dessert
    Cuisine American
    Servings 8 slices
    Calories 421 kcal

    Equipment

    • Standing Mixer
    • 9-inch Springform Pan
    • Rubber Spatula

    Ingredients
      

    • 2 ½ cups almond flour
    • ¼ cup all-purpose flour
    • ⅓ cup granulated sugar
    • 2 tablespoon light brown sugar packed
    • 1 tablespoon baking powder
    • ½ teaspoon salt
    • 10 tablespoon unsalted butter cubed and cold
    • 1 large egg
    • ½ cup half and half cold
    • 1 cup fresh blueberries
    • granulated sugar for sprinkling on top

    Instructions
     

    • 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 the cake to cool before removing it from the pan.

    Notes

    • 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.

    Nutrition

    Calories: 421kcalCarbohydrates: 25gProtein: 9gFat: 34gSaturated Fat: 12gTrans Fat: 1gCholesterol: 66mgSodium: 323mgPotassium: 55mgFiber: 4gSugar: 14gVitamin A: 535IUVitamin C: 2mgCalcium: 190mgIron: 2mg
    Tried this recipe?Tag your photo #sugarylogic or @sugarylogic ANY QUESTIONS? Please leave a comment below!

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    author

    Hi, welcome to Sugary Logic! I'm Katelyn. I am an experienced chef and home cook publishing simple and easy recipes here on my food blog, Sugary Logic. Sugary Logic's recipes will save you time and allow you to create fast and easy meals as sophisticated as any restaurant meal.

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