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lemon berry coffee cake recipe

Lemon Berry Coffee Cake Recipe

Posted on

Accompany your morning breakfast or enjoy this vegan recipe as a dessert. Try different berries to vary the taste.

Total time:  01 M  15 S
Servings:  10
Calories:  315


  • 1/4 cup granulated sugar
  • 1/4 cup all-purpose flour
  • 2 tbsp. coconut oil melted
  • 1/2 cup pecans
  • 1/3 cup water
  • 1/2 cup almond milk
  • 1/2 cup coconut oil softened
  • 2 tbsp. flaxseeds
  • 1 apple quartered and cored
  • 1 tbsp. vanilla extract
  • 1 1/2 cups whole white wheat flour
  • 1 cup fresh or frozen blueberries
  • 1/2 cup brown sugar
  • 1 tbsp. lemon zest
  • 1 1/2 tsp. baking powder
  • 1/2 tsp. kosher or sea salt

Nutritional Information

  • Serving Size: 1 slice
  • Fat: 19g
  • Saturated Fat: 15g
  • Cholesterol: 0mg
  • Sodium: 180mg
  • Carbohydrates: 36g
  • Fiber: 5g
  • Sugar: 15g
  • Protein: 5g


  1. Preheat oven to 350°F.
  2. To prepare the topping, add sugar, all-purpose flour, 2 tbsp melted coconut oil, and pecans to WildSide+ jar and secure lid. Press "Pulse" 4-8 times until nuts are chopped to desired texture.
  3. Pour topping into bowl and set aside. 
  4. To make the cake, add water, almond milk, softened coconut oil, flaxseeds, apple, vanilla, and brown sugar to WildSide+ jar and secure lid. Select "Whole Juice" or blend on a Medium High speed for 50-60 seconds.
  5. Add lemon zest, baking powder, salt, and flour to jar and secure lid. Press "Pulse" 5-7 times until all ingredients are incorporated. 
  6. Pour the blueberries into the jar and using rubber scraper, fold into batter.
  7. Pour batter into a greased spring-form pan. Sprinkle topping over batter. Bake for 45-55 minutes.

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  • I don’t see the lemon zest, salt or baking powder listed in the ingredients. What is the amount of each one called for ?

    Kathy on

  • How much brown sugar?

    Jill Rabach on

  • The whole recipe is not here.

    Silverlace on

  • How much lemon zest/baking powder and salt????

    Kara Justice on

  • We apologize that some of the ingredients were not published, but we have fixed the issue. We hope you will enjoy this recipe, it is a delicious one.

    Blendtec on

  • I think some of the ingredients are missing in the ingredient list – don’t see mention of baking powder or lemon zest but it’s in the instructions?

    Eva on

  • I would like to substitute the flour for Coconut flour or rice flour to make this gluten free

    Lauree Lage on

  • Looks Good can’t wait to try it.

    Tabitha on

  • How much lemon zest , brown sugar, baking powder AND salt?

    Kim on

  • It’s in the oven now…I’m excited to see how it comes out. I am serving it tomorrow.

    Rosiview on

  • Yes – you can substitute coconut or rice flour to make it gluten free. It may change the texture a bit, but it will work.

    Blendtec on

  • I had to change this to make it sugar and gluten free, but it was amazing! I used palm sugar to replace the brown sugar, and used 1/4 cup rice flour, 3/4 sprouted brown rice flour, 1/2 cup sorghum, 1/4 teaspoon guar gum to replace the flour. I also did an orange zest and cranberries instead of blueberries and lemon. I had to use a spatulas to mix the last bits well, and mine was done at 35 minutes.

    Tessa@ Tessa the Domestic Diva on

  • Thanks Tessa, I’m going to make it tonight and serve for Mother’s Day tomorrow. I’ll post my results!

    Lauree Lage on

  • I do not think coconut flour by itself will work….it often needs eggs to work….and 1 1/2 cups coconut flour in a recipe is almost unheard of, a cup or less would be sufficient, but I would add a couple of eggs if they are tolerated. A mix of 3/4 rice 1/4 coconut might work….but a touch of guar gum might be necessary unless you use a really large apple (binding oomph)

    Tessa@ Tessa the Domestic Diva on

  • Yes, the above recipe is correct.

    Blendtec on

  • What ingredients were not published? Is the above recipe correct?

    Jo on

  • Hi Lin,
    Because this recipe is vegan, it will have a different texture because of some of the ingredients. It will look/seem raw, but that’s the texture of it; it is totally fine to eat.

    Blendtec on

  • This recipe did not bake well. I baked it for 65 minutes, and it was still raw when I cut into it.

    Lin on

  • Why is this called Lemon Berry Coffee Cake?
    Rather misleading.
    Lemon zest in instructions, but not in ingredients.
    Cannot confidently invest in trying this, despite my initial interest.

    Rosanna on

  • I made this last week and it is very good! I used fresh blueberries. I think next time I might mix the topping ingredients in my food processor just because it would be easier to get the finished product out of the container, but use the Blendtec for the "cake" part.

    Janet on

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