"The tastiest grain-free lemon blueberry coffee cake for your quarantine pleasure! This pairs nicely with a homemade almond mylk latte. I like to meal prep mine ahead of time and have it ready for a quick breakfast or snack option. And it is picky boyfriend approved ✔️I can’t wait for you all to try this! _ Grain-Free Lemon Blueberry Coffee Cake Serves 9 Cake: 2 cups almond flour 1/2 cup arrowroot or tapioca flour 4 room temperature eggs 3 lemons juiced 1 lemon zested 1/4 cup vanilla bean ghee or coconut oil 1 tsp baking soda 1 tsp vanilla extract 1/2 tsp almond extract 1/2 maple syrup (add 3/4 cup if you like it sweeter) 1 1/2 cups fresh blueberries Crumb topping; 1/4 cup Vanilla bean ghee or coconut oil 1/3 cup almond flour 1/3 cup homemade candied pecans (sub raw pecans or do 3/4 cup total of almond flour) 2 Tbsp maple syrup Drizzle: 2-3 Tbsp melted coconut butter 1/2 tsp coconut oil Instructions: Cake: 1. Add wet ingredients to a bowl and mix 2. In another bowl add dry ingredients to bowl and mix 3. Combine wet and dry ingredients and mix 4. Fold in blueberries 5. Pour into a lined 8x8 baking dish Crumb topping: 1. Add all ingredients to a food processor and pulse a couple times until you get sticky sand like consistency 2. Top the cake with the crumble 3. Bake uncovered 350 F for 25 minutes 4. Cover and bake an additional 20-25 minutes 5. Let cool completely 6. Drizzle with raw coconut butter Drizzle 1. Melt you coconut butter with coconut oil and drizzle on top of the cake 2. Store in the refrigerator in an airtight container 3. Enjoy at room temperature . . . . https://melissashealthykitchen.com/recipes/grain-free-lemon…erry-coffee-cake/"