a big square cut out of a aip and paleo lemon blueberry coffeecake and served on a small white plate

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

I may receive a commission if you purchase through links in this post. I am not a doctor; please consult your practitioner before changing your supplement or healthcare regimen.

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

a big square cut out of a aip and paleo lemon blueberry coffeecake and served on a small white plate


Cassava Flour and Coconut Butter

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.)

It also owes its beautiful texture to well-loved coconut butter. You can make your own easily and inexpensively, and here’s how.

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. Enjoy!


AIP or egg-free? Add some bacon or sausage to the side of this cake and you’re set for breakfast. I like to make a dish of cake on a Sunday, so it can feed my egg-free kiddo a treat all week. With only a 1/4 cup of pure maple syrup for 9 servings he’s getting a whole lot of complex carb goodness without too much sweetener.

5 from 13 votes
a big square cut out of a aip and paleo lemon blueberry coffeecake and served on a small white plate
AIP Lemon Blueberry Coffeecake {egg-free, dairy-free, nut-free}
Prep Time
15 mins
Cook Time
35 mins
Total Time
50 mins

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.

Course: Breakfast, Dessert, Snack
Cuisine: American
Keyword: aip, blueberry, coffeecake
Servings: 9 servings
Calories: 227 kcal
Author: Megan
  • 1-1/2 cups blueberries fresh or frozen
  • 1 cup coconut milk , warmed slightly
  • 1/2 cup cassava flour see link below in Recipe notes
  • 1/2 cup coconut butter , warmed slightly; see Recipe Notes for source
  • 1/3 cup coconut flour
  • 1/4 cup coconut oil melted and cooled, or avocado oil
  • 1/4 cup maple syrup or honey
  • 1 Tablespoon gelatin see Recipe Notes for source
  • 1 Tablespoon lemon juice or apple cider vinegar
  • 1/2 teaspoon baking soda , sifted
  • 1/4 teaspoon sea salt
  • 1/8 teaspoon lemon oil see Recipe Notes for source
  1. Grease a 9" by 9" casserole dish. Preheat oven to 350 degrees Fahrenheit.

  2. Combine dry ingredients in a large bowl: cassava flour, coconut flour, gelatin, baking soda and sea salt.
  3. In a medium sized bowl whisk together the wet ingredients, (excluding the blueberries): coconut milk, coconut butter, coconut oil, maple syrup, lemon juice, and lemon oil.
  4. Pour the wet ingredients and the blueberries into the dry ingredients, folding together thoroughly without over-mixing. (The batter will be thick and sticky.)

  5. Scrape batter into prepared dish, spreading it and evening it out. Bake in preheated oven about 35-40 minutes, until golden brown around the edges and golden brown on top. (If you use a smaller pan [8x8], your coffeecake may take as long as 50 minutes to bake.)

Recipe Notes

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

Here's a good coconut butter. Or make your own, directions here. 🙂

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

Here is the lemon oil I use.

Nutrition Facts
AIP Lemon Blueberry Coffeecake {egg-free, dairy-free, nut-free}
Amount Per Serving (1 serving)
Calories 227 Calories from Fat 153
% Daily Value*
Total Fat 17g 26%
Saturated Fat 12g 60%
Sodium 144mg 6%
Potassium 82mg 2%
Total Carbohydrates 18g 6%
Dietary Fiber 3g 12%
Sugars 7g
Protein 3g 6%
Vitamin C 2.7%
Calcium 2.7%
Iron 8.8%
* Percent Daily Values are based on a 2000 calorie diet.

one slice of aip lemon blueberry coffeecake


What about the frosting glaze? I just mixed 1/3 cup runny (warm or warm-room temperature) coconut butter + 3 Tablespoons coconut milk + 1 Tablespoon coconut oil + maple syrup, to taste: 1-3 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!

Other AIP Baked Goods

Need other AIP baked goods? Here are a few of the recipes I’ve made for you and for my egg-free son: Sweet & Savory Breakfast Cookies, Apple-Cinnamon Muffins, Delicata Squash Breakfast Casserole (so good!), Pumpkin Cake, Raw Energy Balls with Super Foods, Carob Brownie Bites, and Blueberry Muffins. Enjoy!!

Comments 67

  1. You are such a good mama. So sweet of you to make him a special treat on Sundays to last the week. I love your sweet heart, you put so much love and care into everything you do. This recipe sounds delicious and perfect in every way.

  2. Wow! This looks so amazing Megan! We pick blueberries here in the next week or so and I definitely want to try this!

  3. This looks SOOOO good! Lemon and blueberry is one of my favorite flavor combos, and that glaze looks yummy too!

  4. Wow, Yummy. I made this recipe and baked it in an If You Care brand round disposable cake pan. No need to grease the pan. AND in a bold move, I baked it on a cookie sheet on a gas grill outdoors. (Too hot in my kitchen.) So some risks were taken. The outcome was stellar. The texture and flavor is wonderful.

  5. This is seriously the best, most amazing gluten free, egg free baked good I have tasted. I can’t stay out of the pan!

  6. This recipe has saved my sanity! It turned out so good and yummy! I’m having a hard time not eating the entire thing at once! I’ve been on AIP for a couple months and feeling very deprived lately. Not so much anymore!! I made a few adjustments….I didn’t want to use up my coconut butter so in it’s place I combined equal parts of additional cassava flour, coconut flour and coconut oil in 1/3 measuring cup. I also didn’t have lemon oil so I made zest from the fresh picked lemons our friends sent us from their trees in FL. The flavor is delightful and the recipe couldn’t be more delicious! THANK YOU!

    1. Yes, you definitely want to use food grade lemon essential oil. DoTERRA has a great one but just use one drop for the frosting glaze. It’s very potent!

  7. Tastes nice though quite coconut-y (not surprising).
    Make sure it’s a 9×9 (81 sq in or more) pan because it takes much longer and won’t cook quite as evenly if you use a smaller pan.

    1. No, tapioca is only the starch extracted from the cassava. The recipe will not turn out. Cassava is worth having. Also, as a general rule, substitutions can not be made in egg-free baked goods. 😉

    1. Sure, so gelatin in this recipe helps to hold the batter together. Collagen is just slightly easier to digest, but it does not gel. So it is gelatin you need in this recipe.

  8. This has become a staple in my house. We make it, cut it and freeze it and I have a piece for breakfast. They are wonderful!!!!!

  9. The taste was amazing but was your inside spongy and hard to get finished? I baked mine for close to an hour and the inside was still mushy. Any tips or is that supposed to be that way?

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  10. I have made this twice and both times it was like gel on inside. Not one part of it was dry or cakelike. Could you please recheck your ingredient amounts? I’ve made it twice, double checked ingredients and both time’s was inedible-and I’ll eat anything lol! Thanks!

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      Hi Michelle, I know my ingredients are correct. This is a favorite AIP recipe for so many, and we make it all the time! I’m sorry, not sure what’s going wrong on your end. Best to move on I think! xo 😉

  11. I don’t like coconuty taste. Can I substitute
    coconut butter with palm oil?
    coconut flour with cassava or other flour?
    coconut oil (I don’t have avocado oil) with palm oil?

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      Hi Huda, with egg-free baking it doesn’t work so great to make substitutions, and certainly not several. I’m sorry. Each of the ingredients you mention play a unique role, except certainly the coconut oil can be changed for palm.

  12. This is delicious! I used half raspberries and half blueberries. Making it for the second time as I type this 🙂 Perfect warmed up for breakfast!

  13. Hi! I also ended up with a mushy cake, but after baking for nearly an hour I got some “cake” around the edges. I’m new to AIP baking and made a few substitutions bc I didn’t have coconut butter or coconut oil. I subbed in nut butter and ghee after reading they were acceptable substitutions… I also used and 8×8 pan😂. Looking forward to trying it again as the baked edges were delicious!

  14. I absolutely love this recipe and cant wait to try it. I wonder if i could substitute the cassava flour for more coconut flour. I havent introduced cassava flour to my kids but I am dying to make this wonderful treat to them. Many thanks. (I love your website and your recipes. Thank you for putting something amazing together!!) Emi

    1. Post

      Hi Emi! Thanks for your sweet comments and question. I’m so sorry, but those two flours work very differently in recipes, so they won’t interchange. I know: It’s hard to wait for cassava! 🙂 That time will come! 🙂

  15. I’ve just made this recipe, and not I thought I would have a Pinterest “fail”. I was half-right. I don’t own a 9×9 pan, I used an 8×8. Left it cooking an extra 10 minutes, knife kept coming out clean. However, it was still gooey after settling for 15 minutes, before I tried to take some. Trying it back in now on a higher temp setting. Using a glass pan, again smaller than described, and it’s mushy. My guess is the recipe is to be handled exactly as written, which is tough. I’m not buying a 9×9 pan for a coffee cake! Any suggestions for time and temp using any other side pans would be helpful. I am also in Florida, and think the sea level plays a factor.

  16. I made this today and it was delicious. I followed all directions except substituted some lemon zest for the lemon oil and baked in an 8×8 pan. I too came out with a VERY moist and not done coffee cake at 325 for 35 minutes. Typically, most of my muffin and coffee cake recipes are at a 350 temp, so I might try that next time. To save today’s trial, I put it back in the oven and raised the temp to finish it. The final cake was dry with a crumbly appearance on the top which was perfect, and the lower part was still very moist, but it did not seem uncooked. It held together to be able to be eaten by hand or with a fork and the flavor was so nice. I feel like it’s definitely worth making again. I will note that I used the frozen small blueberries from Costco, and I did not thaw them first because I knew they’d be easier to incorporate into the “batter” frozen, so I really should have adjusted the bake time/temp just for that. Delicious though!

  17. I am happy to read that many others tried this and it came out mushy as mine did (because I’m not the only one!). I followed the recipe exactly even making my own coconut butter and I sourced everything as Megan recommended. I kept thinking I should try using fewer berries to give the batter a chance to set up. The flavor was really good and I want this to work so badly. I will try again because others seem to have success and I love the recipes on this site. Megan you do amazing things with healthy food!

  18. This recipe is so wonderful! I recently made a soaked, dairy free version, which was perfect for my birthday – I could prepare it a day ahead and then my husband baked it the morning of. : ) I made it in an 8×8 pan and used fresh (not frozen) berries. It was thick and a little on the gooey side, but after about 50 min at 350, the a toothpick in the center came out clean. We thought it was even more delicious the second day. Thank you so much for delicious egg-free baked goods! I can’t wait to make this one again.

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  19. Where did you get your 9 X 9 casserole dish? Also, can Lakanto be substituted for the honey/maple syrup? Or, maybe use stevia drops? Thank you! This looks so good.

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      Hi Deborah, the dish I used in the photo is from Pampered Chef. I also have a ceramic one like this: https://amzn.to/2lwnBwO I can see now that 8×8 is a lot more common! You could use an 8×8, but you will need to leave the coffeecake in to bake a little bit longer because the batter will be thicker. Yes, you can sub Lakanto (like this one: https://amzn.to/2lvRpcT) because it’s a 1:1 sub for sugar or honey etc. But you can’t use stevia drops because it would change the ratio of ingredients. You’re welcome and enjoy! 🙂

  20. I made this yummy cake today! Really lovely :-). Here are the tweaks I did. : I used a lemon zest in place of the lemon oil. I used the ghee in place of the coconut oil, and I used some kefir in place of the coconut milk. quite lovely and the flavor so yummy! Thank

  21. Egg free is a total challenge so thank you for cracking the code. And you added one of my favorite combos of blueberry and lemon. Thank you!

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  22. I’ve had this recipe bookmarked for years! I used to look at it again and again and hope that cassava flour would make its way to Germany. It finally has! I hope to try this soon. 🙂

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      Aw, that’s so cute and fun! I really hope you get to make it soon, and Yay about cassava flour coming your way!!

  23. I have got to make this for my husband when he returns home from his deployment. He loves coffee cake and cheesecake. Thank you for sharing this recipe. And I love the lemon in the glaze.

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