Paleo Lemon Blueberry Coffee Cake

To make the topping: In a small bowl, use a fork or pastry blender to combine the almond flour, coconut oil, maple sugar, and lemon zest until crumbly. Cover and refrigerate while you prepare the cake batter.

Preheat your oven to 350°F. Line the bottom and sides of an 8” square pan with parchment paper, bringing it up and over two of the sides to create a sling (for easy removal of the cake once it’s baked). Lightly grease the parchment.

To make the cake batter: In a large bowl, whisk together the eggs, lemon juice and zest, coconut oil, extracts, and maple sugar.

In a separate bowl, combine the almond flour, baking soda, and salt.

Add the dry ingredients to the wet, stirring until thoroughly combined and smooth.

Fold in half the blueberries. Spread the batter into the prepared pan, smoothing the top; a small offset spatula works well here.

Sprinkle the remaining blueberries over the batter, then sprinkle the crumb topping over the berries.

To bake the cake: Bake the cake for 40 to 50 minutes, or until it’s golden brown and a toothpick or thin paring knife inserted near the center of the cake comes out mostly clean, with a few crumbs clinging to it.

Allow the cake to cool in the pan for at least 15 minutes. Then loosen its edges with a table knife, and use the parchment sling to remove it from the pan. Set the cake on a rack to cool.

To make the glaze: Blend the maple sugar in a high-speed blender, food processor, or spice/coffee grinder until it’s powdery. This can take up to 10 minutes in a food processor but requires only 30 seconds in a spice grinder.

In a small bowl, combine the powdered maple sugar with 1 tablespoon (14g) of the lemon juice. If needed, add additional lemon juice a few drops at a time to reach a drizzling consistency.

Drizzle the glaze over the cake. Serve slightly warm or at room temperature.

Storage instructions: Store leftover cake, well wrapped, at room temperature for up to three days; freeze the un-glazed cake for longer storage.