AIP Lemon Blueberry Coffeecake (egg-free, dairy-free, nut-free) (2024)

Updated Oct 28, 2023 · 112 Comments

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AIP Lemon Blueberry Coffeecake turns out perfectly inside, a moist crumb that’s not gooey, great for breakfasts, brunch, snacks and even to pack in lunches + for dessert.

Egg-free baking is a challenge. Which makes every victory sweeter! This AIP Lemon Blueberry Coffeecake is so good that your egg-eating friends won’t know it’s egg-free or even Paleo.

My kids & hubby who can eat eggs had no idea until I told them. And yes, it’s also dairy-free and nut-free … yet such a tender crumb and overall lovely eating experience.

Jump to Recipe

Cassava flour — benefits and tip!

You’ll love this healthy, sweet, substantial treat, great for breakfast and spiked with cassava flour — you know, my favorite source of resistant starch. If you’re not already baking with it, I hope you will.

(Here’s where to find it. They provide the best price and free shipping. Plus, with that link, I think you’ll get a 15% off offer.)

Tip: I have not tested this recipe with other brands of cassava flour. I recommend Otto’s, or you may be able to use Bob’s, which seems to bake similarly. I do not recommend using Terrasoul or other brands with this recipe, because they are starchier and do not cook up the same.

It’s important with egg-free baking to use the same ingredients as the recipe uses.

Other ingredients

The other flour full of resistant starch, and that’s great for egg-free baking is tiger nut flour. It’s used with cassava for the perfect texture you see below.

Plus: coconut sugar, collagen, coconut flour, gelatin, baking soda and sea salt.

The wet ingredients are mixed right into the bowl of dry ingredients: avocado or olive oil, coconut milk, fresh lemon juice or apple cider vinegar and lemon oil.

Lemon Blueberry

I use pure lemon oil in this recipe. It’s not an essential oil. (Find it here.) You could also sub in lemon zest, although I haven’t done that. The oil is lovely! I recommend it as a pantry staple. Or just omit lemon entirely if you’d like Blueberry Coffeecake.

You can use summer’s fresh blueberries or frozen in this recipe.

AIP Breakfast

AIP or egg-free? Add a healthy serving of breakfast sausage to the side of this cake, and you’re set for breakfast.

Updated recipe

This recipe has recently been updated. If you are used to the former recipe, let me know in the Comments section below, and I can provide the original recipe for you. I occasionally had readers struggle to get the right inside texture on the original recipe, so I updated it to be reliable for everyone every time.

Print Recipe

4.95 from 52 votes

AIP Lemon Blueberry Coffeecake {egg-free, dairy-free, nut-free, Paleo}

AIP Lemon Blueberry Coffeecake is one of the best AIP baked goods! Enjoy this egg-free, nut-free and dairy-free treat for breakfast, snack or dessert.

Prep Time15 minutes mins

Cook Time35 minutes mins

Equipment

9x9 or 8x8 baking dish or similar
blender
oven

Ingredients

½ cup cassava flour (See link. Use only Otto's or Bob's, not Terrasoul's or other brands, which are too starchy.)
½ cup coconut sugar or maple sugar
¼ cup + 3 Tablespoons tiger nut flour
¼ cup collagen <-- see link and use DISCOUNT code BEAUTIFUL10 for 10% off your order
3 Tablespoons coconut flour
1 Tablespoon gelatin <-- see link and use DISCOUNT code BEAUTIFUL10 for 10% off your order
½ teaspoon baking soda , sifted
¼ teaspoon sea salt
⅓ cup coconut milk , warmed slightly
⅓ cup avocado oil or olive oil
3 Tablespoons room temperature water
2 teaspoons lemon juice or apple cider vinegar
⅛ teaspoon lemon oil optional
1 cup blueberries fresh or frozen (not defrosted)

Instructions

Grease a 9"x9" (or 8"x8") casserole dish. Preheat oven to 350℉.
Combine dry ingredients in a large bowl: cassava flour, coconut sugar, tiger nut flour, collagen, coconut flour, gelatin, baking soda and sea salt.
In a medium sized bowl whisk together the wet ingredients, (excluding the blueberries): coconut milk, avocado oil, water, lemon juice, and lemon oil.
Pour the wet ingredients and the blueberries into the dry ingredients, folding together thoroughly without over-mixing. (I like to use an electric hand held mixer on Low speed. The batter will be thick and sticky.)
Scrape batter into prepared dish, spreading it and evening it out. Bake in preheated oven about 35 minutes, until golden brown around the edges and golden brown on top.

Notes

Here's where to buy Otto's cassava flour. They provide the best price and free shipping.

Here is a great source for sustainable collagen and gelatin. Use code BEAUTIFUL10 for 10% off your entire order.

Here is the lemon oil I use.

Nutrition

Glaze

What about the frosting glaze?

Here’s what I did:

Mix 1/3 cup runny (warm or warm-room temperature) coconut butter (find it here, or make your own here) + 3 Tablespoons coconut milk + 1 Tablespoon coconut oil + maple syrup, to taste: 1 to 3 Tablespoons + 1 drop pure lemon oil.
Make sure the ingredients are slightly warm or very room temperature; otherwise, the coconut butter will harden. Stir together in a bowl.
Pipe it on in a pretty drizzle!

Note: As much as I love Homemade Coconut Butter, for the glaze, you may prefer store bought for how smooth it is.

Other AIP Baked Goods

Need other AIP baked goods? Here are a few of the recipes we love, that I’ve made for you and for my egg-free son:

Apple-Cinnamon Muffins
Delicata Squash Breakfast Casserole (so good! and amazing for holiday or special breakfasts)
Pumpkin Cake
Paleo AIP Apple Clafouti
AIP Blueberry Muffins