This Blackberry Coffee Cake is my new favorite breakfast. It is moist and flavorful with a crunchy almond topping. It pairs perfectly with fresh berries and a good cup of coffee.
Cake for breakfast is one of the great pleasures in life. Whoever came up with coffee cake is a genius. Every good cup of coffee needs a bite or two of something sweet alongside. I know I’m not the only one who thinks that way.
This is based on my Cranberry Walnut Crumb Cake from last fall. I love that cake but cranberries scream fall to me and I wanted a springier version. You can use any berries you like in this. I enjoyed the blackberries but the batch I had did have extra large seeds. If that would bother you choose another berry instead.
The color of the blackberry juice seeping into the cake underneath is beautiful. My daughters love the color purple and this is a great way to get a naturally purple cake.
I try to keep my recipes simple, with the exception of a few fancy special occasion desserts. As far as homemade, from scratch, cakes go this one is very simple. You can just mix the batter in a bowl with a wooden spoon and then dump the crumb topping ingredients in the food processor and pulse. This is delicious even without the topping if you want to simplify it further.
Isn’t my new glass baking dish pretty? I use 8 x 8 glass baking dishes several times a week so when I saw this one I had to have it. It’s a nice change from the two pyrex dishes I’ve been rotating between for the last 10+ years.
Blackberry Coffee Cake – Low Carb, Grain/Gluten/Dairy/Sugar Free, THM S
Cake Ingredients:
1 1/4 cups almond flour
1/4 cup coconut flour
1 tsp baking powder
1/2 cup Trim Healthy Mama Gentle Sweet (or my sweetener blend)
1/3 cup melted coconut oil ***
1/2 cup coconut milk
1 tsp vanilla
4 eggs
*** I used butter flavored coconut oil. It adds a nice taste to dairy free baked goods.
Topping Ingredients:
2 cups blackberries, fresh or frozen
1 cup almonds
2 tbsp Trim Healthy Mama Gentle Sweet (or my sweetener blend)
2 tbsp coconut oil
Instructions:
Preheat oven to 350.
Stir together the dry cake ingredients in a medium bowl. Add all the other cake ingredients and mix well with a wooden spoon. Spread in a greased 8 x 8-inch baking dish. Sprinkle the blackberries on top of the cake batter.
Bake for 15 minutes.
Meanwhile, combine the ingredients for the topping in a food processor. Process until the nuts are chopped and wet crumbs form. Sprinkle evenly over the partially baked cake.
Bake for an additional 40-55 minutes until the cake is firm to the touch, golden, and doesn’t jiggle when lightly shaken. The center should feel as firm as the edge when lightly pressed with your fingertip.
- 1 1/4 cups almond flour
- 1/4 cup coconut flour
- 1 tsp baking powder
- 1/2 cup Trim Healthy Mama Gentle Sweet or my sweetener blend
- 1/3 cup melted coconut oil
- 1/2 cup coconut milk
- 1 tsp vanilla
- 4 eggs
- 2 cups blackberries
- 1 cup almonds
- 2 tbsp Trim Healthy Mama Gentle Sweet or my sweetener blend
- 2 tbsp coconut oil
- Preheat oven to 350.
- Stir together the dry cake ingredients in a medium bowl. Add all the other cake ingredients and mix well with a wooden spoon. Spread in a greased 8 x 8-inch baking dish. Sprinkle the blackberries on top of the cake batter.
- Bake for 15 minutes.
- Meanwhile, combine the ingredients for the topping in a food processor. Process until the nuts are chopped and wet crumbs form. Sprinkle evenly over the partially baked cake.
- Bake for an additional 40-55 minutes until the cake is firm to the touch, golden, and doesn't jiggle when lightly shaken. The center should feel as firm as the edge when lightly pressed with your fingertip.
| Nutrition Facts |
| Amount Per Serving, 16 servings per recipe |
Calories 158 |
%Daily Value |
Total Fat 17g 25% |
Saturated Fat 8g 39% |
TransFat 0g |
Cholesterol 47mg 16% |
Sodium 29mg 1% |
Total Carbohydrates 6g 2% |
Dietary Fiber 3g 13% |
Sugars 2g |
Protein 5g |
Vitamin A 2% Vitamin C 6% |
Calcium 5% Iron 6% |
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