Final Up to date on August 4, 2025 by Carrie Korem, FNTP
Searching for the excellent blueberry crumb cake that’s moist, bursting with juicy blueberries, and made with real-food elements? This gluten-free blueberry crumb cake may 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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Flippantly sweetened with natural cane sugar sugar
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Stuffed 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 (make certain it’s grain-free)
Unflavored gelatin
Celtic sea salt
Recent blueberries
Soaked and dehydrated pecans or walnuts (you too can purchase sprouted)
I at all times advocate baking with finely floor almond flour. This fashion, your cookies and desserts have a tremendous crumb and don’t crumble.
Suggestions for Success
Learn how to 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 selfmade blueberry crumb cake is assured to impress.
Blueberry Crumb Cake (grain-free, gluten-free)
- Prep Time: 25
- Prepare dinner Time: 55
- Complete Time: 1 hour 20 minutes
- Yield: Serves 8
- Class: dessert
- Food regimen: Gluten Free
- 1/2 cup unsalted butter, softened
- 1/2 cup natural cane sugar
- 2 giant 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 (make certain 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 velocity for 3 minutes. With mixer on low, beat every egg in till totally integrated. Combine in almond extract and vanilla extract.
- In a small measuring cup, mix milk and lemon juice and let sit whilst 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 varieties 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.
