Lemon Berry Coffee Cake Recipe

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

Overview


Total time:  01 M  15 S

Servings:  10

Calories:  315


Ingredients

  • 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

Instructions

  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.



20 comments


  • Blendtec

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


  • Tessa@ Tessa the Domestic Diva

    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.


  • Lauree Lage

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


  • Tessa@ Tessa the Domestic Diva

    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)


  • Blendtec

    Yes, the above recipe is correct.


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