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Sinless Blueberry Coffee Cake


1 cup almond flour
1/4 cup coconut flour
1 tsp baking soda
Pinch sea salt
¼ cup organic butter, melted (coconut oil or ghee would also work)
3 large organic eggs
1 tsp vanilla extract
1/2 tsp fresh lemon juice
3/4 tsp liquid stevia or desired sweetener
1 cup fresh organic blueberries

Crumb Topping:
6 tbsp almond flour
6 tbsp finely shredded unsweetened coconut
2 tbsp raw honey or coconut nectar
Pinch of sea salt
2 tbsp organic butter or coconut oil, softened


Preheat oven to 350 F
Combine the dry ingredients in a bowl.
In a separate bowl combine the wet ingredients.
Add the dry ingredients to the wet ingredients and mix to combine.
Fold the blueberries into the mixture and press the dough into a coconut oil greased loaf pan (I coat the blueberries in a little almond flour so they don't sink to the bottom)
Mix the ingredients for the crumble topping and sprinkle on top of the cake dough.
Bake for 30-35 minutes or until golden brown and cooked through.

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Your Friend, Nutrition Missionary & Fellow Health Seeker Tanner B Goodsell

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