Imagine starting your morning with a slice of heaven that's not just incredibly delicious, but also secretly nutritious! This Healthy Lemon Blueberry Coffee Cake is about to revolutionize your breakfast routine, combining the bright, zesty flavors of lemon with the sweet burst of fresh blueberries in a wholesome, guilt-free treat that will make your taste buds dance and your body thank you. Whether you're a health-conscious foodie or simply looking for a scrumptious morning indulgence, this recipe is your new breakfast game-changer!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 cup whole wheat flour
- 1/2 cup almond flour
- 1/2 cup coconut sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsweetened applesauce
- 1/4 cup almond milk
- 1/4 cup lemon juice
- 1 tbsp lemon zest
- 1 cup fresh blueberries
Instructions
- Preheat the oven to 350°F (175°C). Grease an 8x8 inch baking pan with cooking spray or line with parchment paper.
- In a large mixing bowl, combine whole wheat flour, almond flour, coconut sugar, baking powder, baking soda, and salt. Whisk together until well blended and no lumps remain.
- In a separate medium bowl, mix unsweetened applesauce, almond milk, lemon juice, and lemon zest until thoroughly combined.
- Pour the wet ingredients into the dry ingredients and gently fold together until just mixed. Be careful not to overmix the batter.
- Carefully fold in 3/4 cup of the fresh blueberries, reserving the remaining 1/4 cup for topping.
- Transfer the batter to the prepared baking pan, spreading it evenly with a spatula.
- Sprinkle the remaining blueberries on top of the batter, gently pressing them slightly into the surface.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from oven and let cool in the pan for 10-15 minutes before slicing.
- Cut into 8 equal squares and serve warm or at room temperature.
Tips
- For the freshest flavor, use fresh lemon zest and juice directly from ripe lemons.
- To prevent blueberries from sinking, toss them lightly in a tablespoon of flour before folding into the batter.
- Don't overmix the batter - mix just until ingredients are combined to keep the cake tender.
- Use a toothpick or cake tester to check doneness - it should come out clean with just a few moist crumbs.
- Let the cake cool slightly before cutting to help it set and make slicing easier.
- For extra moisture, you can substitute Greek yogurt for applesauce if desired.
- Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for extended freshness.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 25g
Protein: 4g
Fat: 8g
Saturated Fat: 1g
Cholesterol: 0mg
