Blueberry-Zucchini Coffee Cake with Almond Crumb Topping | Nourishing Meals®
This tender gluten-free, dairy-free coffee cake is bursting with fresh summer flavors—juicy blueb
Ingredients
- 1¾ cup blanched almond flour (gently packed)
- ½ cup oat flour
- ¼ cup tapioca flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon sea salt
- ½ teaspoon ground cardamom (optional)
- 2 large eggs
- ⅓ cup avocado oil
- ⅓ cup maple syrup
- 2 tablespoons lemon juice
- 2 teaspoons lemon zest
- 1 cup grated zucchini moisture squeezed out
- ¾ cup blueberries
- ⅓ cup blanched almond flour (gently packed)
- ⅓ cup coconut sugar
- 2 tablespoons tapioca flour
- ½ teaspoon cinnamon
- 3 tablespoons butter melted
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