Blueberry muffins are probably one of our favorites. We won’t turn down a pumpkin muffin but for some reason we adore blueberry muffins. Speaking of muffins Michelle can remember back when we were in high school we had this volleyball tournament out of town. The hotel offered blueberry muffins at breakfast. And still to this day Michelle can picture those blueberry muffins.
Now you might be thinking why are we talking about muffins when the recipe is a cake. Well, overtime we have come to realize that we prefer cakes over muffins. Therefore, we took our favorite muffin and made it into cute little individual cakes using a bundt pan.
And since blueberries are coming into season we thought this would be the perfect spring/summer treat.
How to make a healthy grain-free egg-free blueberry streusel cake the right way.
Or should we say purely twins way!
Something we always debate over here is a bundt cake considered to be enjoyed for breakfast/brunch or as dessert?
You know because it’s a cake but they don’t always have a rich creamy frosting like a cupcake. But it’s still sweet like a cupcake, but you can enjoy them at breakfast. Where it is frowned upon eating cupcakes for breakfast. Not saying that we have done that or anything
This cake is grain-free gluten-free vegan dairy-free soy-free and paleo friendly. And pretty low in sugar!
PIN this IMAGE to make later
This blueberry streusel cake is made from just a few ingredients.
Most of them you might have in your kitchen since we know you are like us and always have plantains on hand We are thinking of investing in a plantain farm since we eat them everyday. Wish we could grow them ourselves!! Guess we need to move.
We find this recipe to be easy on the gut and digestion as the ingredients are all natural. This cake is full of healthy fats from coconut oil and tahini and made from a safe starch that most people can handle. This recipe is also great for keeping your skin glowing as blueberries are full of antioxidants and low in sugar.
This is a very moist dense bundt cake filled with blueberries topped with a delicious nutty cinnamon streusel. How could you go wrong? Oh wait… there’s no frosting. That’s okay as this cake doesn’t need it! Promise.
For some substitution ideas:
You can replace the almonds for the streusel with any nut or seed (or even oat flour).
You can replace the coconut with any oil or butter of choice. And replace the coconut buttermilk with almond or hemp milk (and use for your buttermilk).
For the tahini we suggest using cashew or almond butter.
For the plantains this is a tough one, you could try using not too ripe bananas. Bananas that are more little green/yellow like.
Here is how to make this amazing grain-free egg-free blueberry streusel cake.
Are you ready for some tea or coffee served with this blueberry streusel cake?