1cupfinely chopped nutsbeing the wife of a walnut farmer, I used walnuts.
3tablespoonsbutter, ghee, or coconut oil
FOR COFFEE CAKE
½cuptapioca flour or arrowroot starch
⅓cupbutter, ghee, or coconut oil, melted
Juice of one lemon
Preheat oven to 350°. Liberally grease a 10-inch cast iron skillet and set aside. Combine streusel ingredients in a small bowl and set aside.
In a large bowl, combine almond flour, tapioca, baking soda, and salt. In another medium bowl, whisk together eggs, maple syrup, melted fat of choice, and lemon juice. Pour wet into dry and mix until well incorporated.
Pour half of batter into greased skillet, spreading it to cover bottom. Layer most of streusel mixture and blueberries on top. Pour on the rest of batter and then scatter remaining streusel and blueberries on top. Bake for 30 minutes, until golden and set in center. Enjoy!