Lemon Blueberry Grain Free Crumb Cake
This delicious fresh Blueberry Crumb Cake is perfect to bring to a family brunch, or serve for dessert with your favorite ice cream. It is easy to make, and delicious to eat, and will sure to be a crowd pleaser!
25 minutes
35 minutes
Difficulty:
Intermediate
Show nutritional information
| This is our estimate based on online research. | |
| Calories: | 213 |
| Fat: | 12 g |
| Carbohydrates: | 27 g |
| Protein: | 2 g |
| Cholesterol: | 28 g |
| Sodium: | 180 mg |
| Fiber: | 2 g |
| Sugars: | 3 g |
| Calculated per serving. | |
Serves: 12
Ingredients
- 1 cup1 cup1 cup Cassava Flour
- 1 cup1 cup1 cup Almond Flour
- 1/2 cup1/2 cup1/2 cup Arrowroot Flour
- 1/2 cup1/2 cup1/2 cup Maple Sugar
- 1/2 tsp1/2 tsp1/2 tsp Himalayan Pink Salt
- 2 tsp2 tsp2 tsp Baking Powder
- 4 whole4 whole4 whole Pastured Eggs
- 1 tsp1 tsp1 tsp Vanilla Extract
- 1 whole1 whole1 whole Lemon, zest and juice
- 1/2 cup1/2 cup1/2 cup Ghee, melted and cooled
- 1 cup1 cup1 cup Blueberries, fresh
- 2 Tbsp2 Tbsp2 Tbsp Cassava Flour
- 1/4 cup1/4 cup1/4 cup Coconut Sugar
- 2 Tbsp2 Tbsp2 Tbsp Primal Palate Cinnamon Sugar Cookie Blend
- 2 Tbsp2 Tbsp2 Tbsp Unsalted Butter, at room temperature
Crumb Topping
Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Preheat your oven to bake at 350 degrees.
- Grease and line an 8x8 square cake pan with parchment paper.
- Melt the ghee over low heat, and allow to cool before adding to the batter.
- In a small mixing bowl, whisk together the cassava flour, almond flour, arrowroot flour, maple sugar, salt, and baking powder.
- In a medium sized mixing bowl, blend together the eggs, vanilla, lemon zest and juice of a whole lemon.
- Pour the dry mixture into the wet, and blend until smooth.
- Add the ghee, and blend again until smooth and evenly combined.
- Gently stir in the fresh blueberries.
- Pour the batter into your prepared cake pan, and smooth into an even layer.
- In a small mixing bowl, combine the cassava flour, coconut sugar, Cinnamon Sugar Cookie blend, and the softened butter.
- Using your hands, combine the crumb topping until the butter is evenly distributed, and you have a crumbly topping.
- Pour the crumb topping over the batter in the cake pan in an even layer over the top.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow to cool, remove from the cake pan, and slice into squares to serve.
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