Lemon Blueberry Coffee Cake

Yield: 8 Slices


For the cake

  • ½ cup sweet sorghum flour
  • ½ cup toasted quinoa flour
  • ¾ cup Bob’s Red Mill Almond Meal
  • ½ cup tapioca starch
  • 1 cup coconut sugar
  • 2 teaspoons baking powder
  • 1 teaspoon guar gum
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • ¼ teaspoon salt
  • 2 organic eggs, beaten
  • ¼ cup melted coconut oil
  • 2 teaspoons vanilla
  • 8 tablespoons coconut milk
  • Zest of one lemon
  • 1 cup frozen blueberries (preferably Maine blueberries)

For the streusel topping:

  • ⅓ cup coconut sugar
  • 2 tablespoons coconut oil, melted
  • ¼ cup Erewhon’s Crispy Brown Rice Gluten Free cereal
  • 1 teaspoon lemon zest
  • ¼ cup chopped pecans
  • 2 tablespoons Bob’s Red Mill Almond Meal


  1. Preheat the oven to 350 degrees F. Line a 9″ round baking pan with parchment paper and set aside.
  2. In a medium bowl or stand-up mixer, combine your dry ingredients and whisk them together to combine.
  3. In a separate bowl, combine your eggs, coconut oil, vanilla and half of the coconut milk. Beat these into the dry ingredients until a very thick batter begins to form. Slowly add the rest of the coconut milk, one tablespoon at a time until you have a smooth batter. You want the dough to still be slightly thick, thicker than a cake batter. Fold in the lemon zest and blueberries.
  4. Scoop the mixture into your baking pan and smooth it over with the back of a wet spoon. Set the baking pan aside and prepare the streusel topping.
  5. Combine all the ingredients in a small bowl and mix them together with a fork until you have a sandy, crumbly texture. Sprinkle the mixture evenly over the top of the cake.
  6. Bake in the center of your warmed oven for 40 – 45 minutes until a cake tester comes out clean when inserted into the center of the cake.
  7. Let the cake cool on a wire rack for 10 minutes and slice into 8 equal pieces. Serve slightly warmed with a steaming cup of coffee or tea.

Source: Alyssa Rimmer of Queen of Quinoa