Blueberry Coffee Cake (Blueberry Buckle)


It’s that time of year, blueberry season!!  I am so blessed to have unlimited blueberries for the months of June and July!  My mil has 2 HUGE bushes (over 10 feet tall) that she graciously lets me help myself too!  This recipe is a great way to enjoy yummy blueberries!

I also wanted to post this recipe because it is one of those hidden gems in the Satisfying Eats Cookbook that was published December 2012.  I realized after posting my Crock Pot Spaghetti Squash recipe, which was also in the cookbook, that most people had not noticed some of the great recipes in the cookbook. I guess having over 250 recipes in one book is a lot to go over!  If you haven’t already, check out Satisfying Eats Cookbook available both in eBook and spiral bound version on Amazon!

Not only is this recipe good with fresh blueberries, you can also use freeze-dried blueberries (or any other berry).  My mil got me hooked on Honeyville’s freeze-dried fruit a few years ago.  It’s not dehydrated and loaded with sugar but just a freeze-dried berry that can be rehydrated or just added to your favorite recipe like this one.  Sometimes I prefer the freeze-dried because they don’t contribute any moisture which fresh or frozen berries can do and cause your final product to be mushy!  Check out Honeyville’s Freeze Dried Fruit HERE!


Honeyville Blueberries


Honeyville Blueberries Nutrition

010 016

Blueberry Coffee Cake (Blueberry Buckle)

Taken from Satisfying Eats Cookbook

Serves 8 Generous Portions; 5 Net Carbs per serving

1 cup almond flour (I use Honeyville)

1/4 cup coconut flour

1 tbsp baking powder

1/2 tsp. Organic Trader Joe’s Stevia or 1/4 tsp Organic KAL® Pure Stevia or sweetener of choice (to taste)

Pinch of salt

1/2 tbsp pure vanilla extract

2 eggs

1/2 cup homemade buttermilk (or other dairy)

6 tbsp melted butter (unsalted)

1 cup fresh (or frozen) blueberries (or Freeze Dried Blueberries from Honeyville)

Pecan Crumble Recipe (recipe below)


Preheat oven to 350° F. Butter bottom of 8 inch pie plate or cake pan. In medium bowl, mix dry ingredients. In separate bowl, whisk wet ingredients until blended. Fold the dry ingredients into the wet just until blended. Taste for sweetness and adjust if needed. Carefully fold in blueberries.

Spread batter into prepared pan. Bake for 15 minutes. While baking, prepare crumble recipe below.

Pecan Crumble Topping

1 cup almond flour

1 cup chopped nuts (pecans, walnuts)

1/8 tsp KAL® Pure Stevia (to taste)

6 tablespoons salted butter, softened

1/2 tsp cinnamon (optional)


In medium bowl, mix all ingredients. After coffee cake has been in oven for 15 minutes, remove and top with crumble. Place back in oven for 15-20 minutes or until slightly golden brown. Be careful not to burn.



  Also be sure to check out my two cookbooks, Satisfying Eats & Comforting Eats,   NOW available in eBook format through Amazon and the spiral bound versions are available here on my blog.


Happy Cookin’!



  1. Barbara says

    I doubled this recipe yesterday and placed into a 9×13 and served it this morning. Yesterday, upon taking it out of the oven, I truly almost started to cry! With joy! I never thought I’d be able to eat coffee cake again! Delicious! Thank you!

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    • says

      Stephanie, I am not sure of the exact amount (everyone’s pallets are a little different when it comes to sweetness). Perhaps start with 3-4 tbsp and then taste the batter and add more if necessary. Hope this helps and let me know how it turns out!

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  4. says

    Another AMAZING recipe! I overdid it on the Kal Stevia in the crumble mixture so I had to scrape it off….next time I will use very little stevia. The cake was DELICIOUS though, I followed the recipe to a T on the cake so it turned out perfect! Thanks you SO much!

  5. says

    I followed the recipe to a T and loved it. My mom, sister in law and even grandma thought it was good. :) Thanks to your recipes I think I can eat grain free and enjoy it. Next time I make this recipe I might leave off the crumble topping and just sprinkle some nuts on top and add a few more blueberries to the batter. Thanks!!

  6. Heidi says

    Just a tip for readers: The blueberry coffee cake is GREAT! But if you cover it with clingfilm and leave it on the counter overnight, or stash in the fridge if your house is warm, it is AMAZING the next day! I’m going to make it the day before I need it because it tastes so much more “real” after resting 18-24 hours!


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