Blueberry Breakfast Crumb Cake

 

 

My mom would make those Jiffy Blueberry muffins for us kids growing up, and I counted it a Sunday morning treat.  The cake batter smell that could only come from a box has a special place in my heart.  Not because I like cake from a box, but because it's quintessential 80s childhood.  

The Jiffy blueberry muffins are no different with their dried "blueberries" (I should read the box ingredients someday) & sweet vanilla batter.  We subscribed to Country Crock spread on those fresh from the oven muffins & barely cooling them before we inhaled another.  

This Blueberry Breakfast Crumb Cake should be put down as my food memory I'm giving to my children.  Fresh local blueberries, moist cake with buttery cake (except no butter is used) & a sweet/salty crumb topping to tie it altogether.  Sunday morning should always greet a family with something warm from the oven, especially married with blueberries.  

Blueberry Breakfast Crumb Cake (printable recipe)

This cake is gluten-free, grain-free, refined sugar-free & dairy free.  With all this "free" stuff going around, you might be wondering if you're simply being robbed of taste.  In one word, "No."  The mixture of coconut oil & salt creates a buttery taste without using butter.  And don't be afraid of coconut oil & the fat content, because it's one of the healthiest fats out there...much better than Country Crock.

Cake Ingredients:

3 cups blanched almond flour

1/2 tsp salt

1/2 tsp baking soda

3 eggs, room temperature

1/2 cup coconut oil, melted but not hot

1/2 cup honey

1 tsp lemon zest, or zest of one lemon

1 cup blueberries, 1 1/2 cups if you want more blueberry goodness

 

Crumb Topping:

2 Tb coconut oil, not melted

2 Tb coconut sugar

3 Tb blanched almond flour

1/8 tsp sea salt

1/2 tsp cinnamon

 

Directions:

Preheat oven to 350.  Lightly grease an 8-inch cake pan with coconut oil & set aside.

In a large bowl, combine the dry ingredients, almond flour, baking soda & salt.  Whisk to combine.  In a small bowl, whisk together the wet ingredients, eggs, coconut oil, & honey.  Add the lemon zest & whisk.  Pour the wet mixture into the dry mixture.  Thoroughly combine with a wooden spoon.  

Pour 1/2 of the batter into the prepared cake pan.  Take your blueberries and spread them over the batter.  Spread the remaining batter over the blueberries & make your crumb topping.

Combine all of the crumb topping ingredients together using a fork.  The topping is a bit thick, so do your best to spread it over the top of the cake.  It's okay if it doesn't cover the whole cake.  

Bake for 40-45 minutes, or until a toothpick inserted in the middle comes out clean.