Free 5-Day Mini-Fast
Bone Broth CookBook
Free 5-Day Mini-Fast
Current Recipe:

Lime-Blueberry Poppy Seed Coffee Cake

Lime / Blueberry / Egg / Honey

Related Resources:

More Recipes

This sweet, aromatic coffee drink is perfect during the holiday season—or any other time of year. You’ll be amazed at…

Whenever the leaves start to change and the weather starts to get a little cooler, I want pumpkin-flavored everything! Here’s…

Tastes like a pumpkin pie with a little citrus zip. Prep time: 3 min • Yield: 1 serving Ingredients: 1…

This Kimchi Omelet is featured in Dr. Kellyann's Bone Broth Cookbook. Prep Time: 10 minutes Cook Time: 10 minutes Yield:…

This Raspberry Sorbet with SLIM Orange Cream Collagen Cooler is delicious, healthy, and beautiful!   Raspberry Sorbet with Orange Cream…

This warm, classic soup is updated for the bone broth lifestyle!  Classic Creamy Tomato Soup Yield: 2 servings Portions: 1…

This Pecan-Crusted Chicken with Homestyle Applesauce Recipe is from the bestselling Dr. Kellyann's Bone Broth Cookbook. Prep Time: 10 minutes Cook…

Prep time: 10 min • Yield: 10 servings using ten (10) 3-ounce popsicles molds Ingredients: ¼ cup water 6 ounces…

Make Bone Broth fast with your pressure cooker or Instant Pot! If you have a pressure cooker or Instant Pot, it's easy…

Lime-Blueberry Poppy Seed Coffee Cake

Written by Dr. Kellyann Petrucci

Download PDF

Prep time: 10 min • Cook time: 40 min • Yield: 12 servings


  • ½ cup coconut flour
  • ½ teaspoon salt
  • ¼ teaspoon baking soda
  • 6 eggs
  • ½ cup coconut oil, melted
  • ¼ cup honey
  • ½ tablespoon pure vanilla extract
  • Zest of 1 lime
  • 2 tablespoons lime juice
  • 1½ tablespoons poppy seeds
  • 1¼ cup fresh blueberries (or frozen, defrosted)


  1. Preheat the oven to 350 degrees.
  2. In a small bowl, mix coconut flour, salt, and baking soda with a fork. Set aside.
  3. In a large bowl, whisk eggs, coconut oil, honey, vanilla, lime zest, and lime juice until smooth. Stir in flour mixture, poppy seeds, and blueberries until just combined.
  4. Grease an 8 x 8 inch square pan with coconut oil, and then dust with coconut flour.  Pour batter into pan and spread into corners with a rubber scraper.  Bake until lightly golden and a toothpick inserted into the center comes out clean, about 35-40 minutes.
  5. Cool the cake in the pan, and then cut into 12 squares.  Store covered in the refridgerator or at room temperature.


Serve this coffee cake alongside Berry-Nice Chicken Salad for brunch.

Substitute raspberries or strawberries for the blueberries-or replace the lime juice and zest with lemon.