Blueberry-Zucchini Coffee Cake with Almond Crumb Topping
This tender gluten-free, dairy-free coffee cake is bursting with fresh summer flavors—juicy blueb
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Cooking tools:
- Microplane
- Grater
- Cake pan
- Cooling rack
- Kitchen towel
- Oven
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Spatula
- Saucepan
Ingredients
- 1¾ cups blanched almond flour (gently packed)
- ½ cups oat flour
- ¼ cups tapioca flour
- 1 teaspoon baking powder
- ½ teaspoons baking soda
- ¼ teaspoons sea salt
- ½ teaspoons ground cardamom (optional)
- 2 large eggs
- ⅓ cups avocado oil
- ⅓ cups maple syrup
- 2 tablespoons lemon juice
- 2 teaspoons lemon zest
- 1 cup grated zucchini, moisture squeezed out
- ¾ cups blueberries
- ⅓ cups blanched almond flour (gently packed)
- ⅓ cups coconut sugar
- 2 tablespoons tapioca flour
- ½ teaspoons cinnamon
- 3 tablespoons butter, melted
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