Gluten-Free Blueberry Crumble Cake

by Anna October 4, 2023

written by Anna October 4, 2023

When it’s blueberry season, there’s no better way to celebrate than by whipping up a delightful Gluten-Free Blueberry Crumble Cake. Bursting with the sweet-tart flavor of blueberries, this cake combines the goodness of almond flour, brown rice flour, and coconut flour for a gluten-free treat that’s perfect for breakfast, brunch, or dessert.

Get ready to indulge in the irresistible softness and moistness of our Gluten-Free Blueberry Crumble Cake. With each bite, you’ll discover a delightful fluffiness that complements its healthy, low-carb profile. Bursting with plump blueberries, this cake strikes the perfect balance between wholesome and decadent. Its cinnamon-kissed streusel topping adds a layer of delightful crumble that’s easy to make, making it a true culinary masterpiece for those seeking both flavor and health-consciousness. Prepare to enjoy a guilt-free slice of homemade heaven that’s as delicious as it is nutritious.

INGREDIENTS FOR THIS GLUTEN-FREE BLUEBERRY CRUMBLE CAKE

Ingredients for Blueberry Syrup:

Pulverized Xylitol: Xylitol serves as the sweetener for the blueberry syrup. It’s a sugar substitute often used in low-carb and diabetic-friendly recipes.
Water: Water is added to dilute the xylitol and create the syrup’s base.
Blueberries: Fresh or frozen blueberries infuse the syrup with their vibrant color and sweet-tart flavor. You can experiment with different berries for the syrup or mix them together. Blueberry and raspberry or blueberry and blackberry combinations work beautifully.
Lemon Juice: Lemon juice adds a zesty, citrusy note that enhances the blueberry flavor.

Ingredients for Streusel:

Almond Flour: Almond flour provides a nutty, slightly sweet base for the streusel topping.
Brown Rice Flour: Brown rice flour adds a delicate crumbly texture to the streusel.
Pulverized Xylitol: Xylitol, once again, sweetens the streusel while keeping it low in sugar.
Cold Butter: Cold butter is the key to creating a crumbly streusel. It should be a bit firmer than room temperature. You can also use Ghee but it depends on your preference. Both result in a mouth-watering streusel!
Cinnamon: Cinnamon adds warmth and a touch of spice to the streusel, complementing the blueberries beautifully.

Ingredients for Cake Batter:

Almond Flour: For this cake, almond flour is the main flour ingredient that provides moisture and a nutty taste. It’s crucial to sift it to remove the lumps and make it finer and lighter. The leftover residue in the sieve can be utilized to make cookies, pies, and streusel. Check out my recipe on how to make almond flour at home!
Amaranth Flakes: Amaranth flakes add a unique texture and earthy flavor to the cake.
White Coconut Flour: In this recipe, the cake’s structure and delicate coconut scent are achieved by adding coconut flour. I personally used homemade coconut flour, but store-bought flour will also work. It is important to note that only white flour or pulverized unsweetened coconut flakes should be used, as opposed to brown coconut flour. Coconut flour has a high fiber content and absorbs a significant amount of liquid, so it should always be combined with other moist flours or used in recipes with more liquid, such as this one which also includes almond flour, milk, and eggs.
Free-Range Eggs: Eggs act as the binding agent, providing structure and moisture to the cake.
Coconut Oil: Coconut oil adds a pleasant tropical flavor and moisture to the cake batter.
Coconut Milk: Coconut milk provides creaminess and richness to the cake.
Powdered Xylitol: Powdered xylitol is used as the sweetener, ensuring the cake is deliciously sweet without traditional sugar.
Vanilla Extract: Vanilla extract enhances the overall flavor profile of the cake.
Baking Powder: Baking powder is the leavening agent that helps the cake rise and become fluffy.

Now that we have our ingredients lined up, let’s proceed to the step-by-step preparation of this gluten-free blueberry crumble cake.

HOW TO MAKE GLUTEN-FREE BLUEBERRY CRUMBLE CAKE

Although the recipe has multiple steps – batter, streusel, blueberry syrup – each can be made quickly.

Step 1: Prepare the Blueberry Syrup

In a small saucepan, combine the pulverized xylitol and water. Heat over low-medium heat, stirring until the xylitol is fully dissolved.
Add the blueberries and lemon juice to the syrup mixture. Simmer for about 10 minutes, or until the blueberries start to break down and the mixture thickens. Remove from heat and set aside to cool.

Step 2: Prepare the Streusel

In a mixing bowl, combine the almond flour, brown rice flour, pulverized xylitol, cold butter, and cinnamon.
Use your fingers or a pastry cutter to blend the ingredients until the mixture resembles coarse crumbs. Place the streusel in the refrigerator to keep it cold while you prepare the cake batter.

Step 3: Prepare the Cake Batter

Preheat your oven to 180°C (350°F). Grease a round cake pan (about 9 inches in diameter) with coconut oil and lightly dust it with almond flour to prevent sticking.
In a large mixing bowl, combine the almond flour, amaranth flakes, white coconut flour, and powdered xylitol.
In another bowl, whisk together the eggs, coconut oil, coconut milk, and vanilla extract. (You can also beat the ingredients in a blender).
Pour the wet ingredients into the dry ingredients and mix until well combined, creating a smooth cake batter. (You can also add the dry ingredients to the blender and beat it until smooth). Add baking powder and mix it again.

Step 4: Assemble the Cake

Pour the cake batter into the greased cake pan, spreading it evenly.
Evenly distribute the prepared blueberry syrup over the cake batter.
Sprinkle the chilled streusel on top, covering the entire surface.

Step 5: Bake and Enjoy

Place the cake in the preheated oven and bake for approximately 30-35 minutes or until the cake is golden brown and a toothpick inserted into the center comes out clean.
Remove the cake from the oven and let it cool in the pan for about 15 minutes. Then, transfer it to a wire rack to cool completely.
Once the cake has cooled, slice and serve. Enjoy your delicious Gluten-Free Blueberry Crumble Cake!

EXPERT TIPS FOR THE PERFECT BLUEBERRY CRUMBLE CAKE

Fresh vs. Frozen Blueberries: You can use either fresh or frozen blueberries for the syrup. If using frozen, there’s no need to thaw them before cooking.
Cooking Blueberries: To maintain the antioxidant properties of blueberries, do not cook the syrup for more than 10 minutes. Adding lemon juice with pectin will help thicken the syrup and give it a similar consistency.
Almond Flour Consistency: Ensure that your almond flour is finely ground for a smoother cake texture.
Preachment Paper: To make it easier to remove the cake from the pan after baking, it is recommended to line the pan with parchment paper. Simply grab the sides of the paper and lift it out of the pan. However, the Gluten-Free Blueberry Crumble Cake should come out of the pan easily without the need for parchment paper.
Cooling: For best results, allow the Gluten-Free Blueberry Crumble Cake to cool in the pan for about 15 to 20 minutes before attempting to remove it.

STORAGE OF GLUTEN-FREE BLUEBERRY CRUMBLE CAKE: A SLICE OF SUMMERY BLISS

This gluten-free blueberry crumble cake keeps well at room temperature in an airtight container for up to 2 days. In the refrigerator, the cake will last up to 4 days. You can also freeze slices for longer storage.

If you prefer to enjoy the cake warm, gently reheat individual slices in the microwave for about 20-30 seconds.

This Gluten-Free Blueberry Crumble Cake is a testament to the delicious possibilities of gluten-free baking. With the natural sweetness of blueberries, the nutty goodness of almond flour, and the crumbly charm of streusel, it’s a treat that satisfies both the taste buds and dietary needs. Whether enjoyed with a cup of tea in the morning or as a delightful dessert, this cake is bound to become a cherished addition to your recipe collection. So, gather your ingredients, preheat that oven, and savor the joy of a homemade blueberry crumble cake.

Anna

Hey there! My name is Anna. I love to cook and create delicious recipes with beautiful photos. Cooking is the way I express my creative side to the world. You will find here many healthy recipes that are not boring. It's my pleasure to have you here!