I made this Blueberry Coffee Cake for our Easter Brunch a few weeks ago and it was a big hit with big and small! This recipe is from Elana’s Pantry

It is not very sweet and the almond flour gives it a rich hearty flavor.

Ingredients

• 2 cup almond flour
• 1/4 tsp baking soda
• 4 large eggs
• 1/4 cup shortening or butter
• 1/4 cup coconut sugar
• 1 Tbsp vanilla extract
• 1/2 cup frozen blueberries
• Topping: 1/4 cup shortening or butter, 1/4 cup coconut sugar, 1/2 cup almond flour, 1 Tbsp ground cinnamon

Directions

• Oven to 350
• Grease 8″ round baking pan
• Combine flour, baking soda in bowl
• In another bowl, whisk together eggs, shortening, coconut sugar, vanilla
• Stir wet ingredients into the almond flour mixture until thoroughly combined, then stir in the blueberries
• Pour batter in pan
• To make topping, cream shortening and coconut sugar, stir in almond flour and cinnamon, then sprinkle over cake batter
• Bake for 30-40 minutes or until toothpick inserted into center of cake comes out almost clean
• Let cake cool in pan for an hour, then serve