Final Up to date on August 4, 2025 by Carrie Korem, FNTP
In search of the excellent blueberry crumb cake that’s moist, bursting with juicy blueberries, and made with real-food components? This gluten-free blueberry crumb cake would possibly simply be your new favourite bake—whether or not you’re grain-free or simply need one thing just a little better-for-you that also tastes indulgent.
This recipe is made with almond flour, sweetened naturally with natural cane sugar, and topped with a buttery, nutty crumble. It’s free from gluten, grains, and refined sugar, however doesn’t sacrifice taste or texture one bit.
Why You’ll Love This Blueberry Crumb Cake
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Grain-free + gluten-free
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Frivolously sweetened with natural cane sugar sugar
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Crammed with 1 full pound of contemporary blueberries
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Tender, moist crumb with a buttery nut topping
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Excellent for breakfast, brunch, or dessert
Blueberry Crumb Cake Components
Right here’s every little thing you’ll must make this healthful, nutrient-dense crumb cake:
Unsalted butter
Natural cane sugar
Natural eggs
Almond extract
Banilla extract
Complete milk or coconut milk
Recent lemon juice
Almond flour
Coconut flour
Arrowroot flour
Baking powder (ensure it’s grain-free)
Unflavored gelatin
Celtic sea salt
Recent blueberries
Soaked and dehydrated pecans or walnuts (you can too purchase sprouted)
I all the time advocate baking with finely floor almond flour. This fashion, your cookies and desserts have a wonderful crumb and don’t crumble.
Ideas for Success
Retailer
Retailer leftover blueberry crumb cake in an hermetic container at room temperature for as much as 2 days or refrigerate for as much as 4 days. You can even freeze slices individually for as much as 2 months.
Whether or not you’re baking for a weekend brunch, a particular gathering, or simply desire a more healthy deal with readily available, this do-it-yourself blueberry crumb cake is assured to impress.
Blueberry Crumb Cake (grain-free, gluten-free)
- Prep Time: 25
- Cook dinner Time: 55
- Complete Time: 1 hour 20 minutes
- Yield: Serves 8
- Class: dessert
- Weight loss plan: Gluten Free
- 1/2 cup unsalted butter, softened
- 1/2 cup natural cane sugar
- 2 massive eggs, room temperature
- 1 teaspoon almond extract
- 1 teaspoon vanilla extract
- 2 tablespoons complete milk or coconut milk
- 1 tablespoon contemporary lemon juice
- 1 1/2 cups finely floor almond flour
- 2 tablespoons coconut flour
- 1/4 cup arrowroot flour
- 1 teaspoon baking powder (ensure it is grain-free)
- 1/4 teaspoon unflavored gelatin
- 1/2 teaspoon Celtic sea salt
- 1 pound contemporary blueberries
For the topping:
Directions
- Preheat the oven to 350ºF and modify the rack to the center place.
- Place the butter and maple sugar within the bowl of a standing mixer with the beater attachment. Beat on medium pace for 3 minutes. With mixer on low, beat every egg in till totally included. Combine in almond extract and vanilla extract.
- In a small measuring cup, mix milk and lemon juice and let sit when you prep the remainder of the cake.
- Mix the almond flour, coconut flour, arrowroot, baking powder, gelatin and sea salt in a mixing bowl.
- Step by step add the flour combination to the butter combination alternately with the milk/lemon combination, beating simply till mixed after every addition.
- Pour the batter right into a buttered 9-inch cake pan (ideally one with a detachable backside). Place the blueberries in a good layer on high of the cake batter.
- Make the topping by inserting the almond flour, coconut flour, gelatin, maple sugar, sea salt and nuts within the bowl of a meals processor and pulse for eight 1-second pulses. Add the butter, and pulse till the combination kinds moist clumps. Utilizing your palms, sprinkle the crumble topping evenly over the blueberries.
- Bake till golden brown, about 55 minutes to 1 hour. Cool for 10 minutes after which take away the cake from the pan. Cool utterly after which serve. Finest served the day it’s baked.
