Blueberry Lemon Coffee Cake

February 8, 2013

in Breads, Muffins, Cookies, Gluten Free, Recipes, Snacks

Blueberry Lemon Coffee Cake -

If you’ve never had lemon and blueberry together in a cake like this, the time is now! This recipe is gluten-free, with added protein and a great snack. Even though its technically “coffee” cake because of the crumble, this recipe is healthy enough to have as a snack versus dessert!  I was inspired by this recipe I came across, but made my own modifications.  I hope you enjoy it as much as we do!

Blueberry Lemon Coffee Cake

Makes 16 squares


For the cake

1 1/2 cups oat flour (or flour of choice)
1/3 cup almond meal (just ground up raw almonds) *could also sub for additional flour
2 x 30 gram scoops (or 1/2 cup) of whey protein in plain or vanilla (I used Whey Gourmet Naturelle Vanilla) *could also sub for additional flour
1/3 cup stevia for baking (or 10-12 packets, or sweetener of choice) (I used NuNaturals Baking Formula)
3 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 1/4 cups blueberries (I used frozen, could use fresh)
2 egg whites (or replacer for 1 egg)
3/4 cup unsweetened almond milk (or milk of choice)
1 Tbsp lemon juice
2 tsp lemon zest (about the zest from 1 lemon)
3 Tbsp unsweetened applesauce

For the topping

1/4 cup sucanat (or coconut palm sugar or another raw dark sugar)
3 Tbsp sliced almonds (or regular almonds), chopped
1 1/2 Tbsps melted butter (or vegan margarine, or coconut oil)
1/2 tsp cinnamon
2 tsp quick oats


Preheat your oven to 350 degrees F. Spray an 8×8 dish with cooking spray or you could also use muffin tins (cooking time will be slightly less). Mix all the dry ingredients in one bowl (oat flour, almond meal, protein, stevia, baking soda, baking powder, salt). Add the blueberries to the dry ingredients and toss. In a separate bowl, add all the wet ingredients (egg whites, lemon juice, lemon zest, applesauce) and whisk or stir well. Add the wet ingredients to the dry and fold together until just combined. Pour the batter into your pan or muffin tin. In a small bowl, combine all the topping ingredients, and sprinkle over the cake.

Bake the cake at 350 degrees for around 25-30 minutes. Cake will be done when you press down in the middle and it feels spongy to the touch. A toothpick will also come clean. Careful not to over-bake or it will be dry. If you put it in muffin tins, I would check them at 15-20 minutes.

Allow to cool and cut into 16 squares.

Nutrition (per 1 square, makes 16 squares or 16 muffins)

Calories: 93   Fat: 3 g   Carbs:  13 g   Fiber: 2.5 g   Sugars: 3.5 g   Sodium: 236 mg   Protein: 5 g

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I'm Kristine Fretwell, busy mom of 2 little girls, author, blogger, and former pro fitness competitor. I love almost any kind of cookie, anything coconut or pumpkin flavored, and Thai food. A perfect day for me is enjoying my family, getting to the gym, and whipping up a new healthy recipe. I've got a collection of over 300 healthy recipes, and other tidbits like fitness and health tips. My recipes have been featured on websites such as Huffington Post, Savvy Mom, Shape and Skinny Scoop.
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  • Jenny

    Hey Katie! Excited to try this recipe 🙂 I was wondering if they would taste good without the topping?

    • Kristine Fretwell

      You could totally make it without the topping! Hope you enjoy it!

  • Katie

    These look awesome, any suggestions for baking these at 7000 ft?

    • Kristine Fretwell

      Hmmm, no sorry I don’t.

  • Rachel

    This was delicious! Definitely a staple recipe in my house now 🙂 

    • Kristine Fretwell

      Yay! Glad you like it!

  • Maureen

    I can’t wait to make these and I always love that you give options on ingredients!!!

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