I love this blackberry coffee cake version! Summertime brings so many fresh fruit flavors to our kitchen. Fresh blackberries are the ticket! Adding fresh fruit to breakfast cakes, sweet breads, pancakes, waffles, is such a great way to add variety.
I also love that this coffee cake recipe bring about a kind of brunch item that can be enjoyed by so many kinds of people. This cake is gluten free, grain free, sugar free, and so easy on the tummy. It sits well, digests well, and tastes delicious!
Enjoying coffee cake at the end of a brunch meal with friends makes a wonderful meal.
Blackberry Coffee Cake
A summertime brunch favorite!
Ingredients
Filling
- ½ cup Brown Truvia or brown sweetener of your choice
- ¼ cup Butter
- 6oz pkg Blackberries fresh or frozen
Topping
- ½ cup Brown Truvia or brown sweetener of your choice
- 1 tbsp Cinnamon
Batter
- 2¾ cup Almond Flour
- ½ cup Ground Flaxseed
- ½ cup Vanilla Protein Powder
- 1 tbsp Baking Powder
- ¾ cup Butter softened
- ¾ cup Truvia or your granulated sweetener of choice
- 6 Eggs
- 1 tbsp Vanilla Extract
- ½-¾ cup Almond Milk depending on consisitency
Instructions
- Preheat oven to 350℉ and prep a 9in tube pan (or bundt cake pan) with nonstick spray – set aside
- In a stovetop pan, melt and mix together all filling ingredients until bubbly. Remove from heat and set aside
- In a small bowl, whisk together topping ingredients with a fork – set aside
- In a larger bowl, whisk together almond flour, ground flaxseed, protein powder, and baking powder
- On top of whisked dry ingredients add butter, truvia, eggs and vanilla extract. Mix until combined
- Add in almond milk if needed to reach cake batter consistency
- Scoop half of the batter into the bundt cake pan and spread evenly.
- Add all of the filling on top of that first layer of cake batter
- Scoop the rest of the cake batter on top of filling layer
- Sprinkle topping mixture evenly over the top of the cake
- Bake for 40-50 minutes
- Let cake cool then transfer to a plate for serving. Enjoy!
