I contemplated adding a crumb topping to make it more like the coffee cake my mother used to serve at her table, but I loved the look of the blueberry swirls so much that I couldn’t stand the thought of covering them up. Since no food blog is complete without a blueberry coffee cake, I worked on this recipe and altered it to make this blueberry coffee cake. I loved the cake in this recipe and feel that it complements fruity flavors well, without competing with them or overwhelming them. This recipe is based off of my recipe for Low-Carb Strawberry Rhubarb Upside-Down Cake Recipe. The swirls make this cake look amazing, but they are really made by just swirling a knife through the batter after the blueberry syrup has been added. To manage my time, I start making the blueberry syrup and, as it simmers, I prepare the cake batter. This makes the recipe quick and easy to get in the oven. I used my food processor to make the batter for this cake. The cake is just sweet enough to satisfy a sweet tooth without being overly sweet. I added some bourbon to the cake, but this is optional. Jammy blueberries are swirled throughout the vanilla-scented cake. There is no jam or butter needed with this coffee cake.
Sometimes I just want some sweetness with my bacon in the morning, and this recipe delivers.
This recipe starts the day on a sweet note, but can still be part of a low-carb, keto, gluten-free, grain-free, Atkins, diabetic, or Banting diet.ĭisclaimer: Some of the links on this site are affiliate links which means we make a small commission from any sales to help keep the recipes coming! You do not pay any more. This Low-Carb Blueberry Almond Flour Coffee Cake boasts swirls of blueberry goodness.
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