Blueberry Crumble Cake
- Rose Huxford
- Jun 18
- 2 min read
The Blueberry Crumble Cake I make is always a hit! Its gentle sweetness makes it an ideal dessert following a BBQ, and you'll also gain nutritional benefits from the blueberries and oats. This recipe can be entirely gluten-free and is low in both carbs and sugar, making it perfect for those monitoring their carb and sugar consumption.
Blueberry Crumble is a summer favorite, but I often find it overly sweet and sugary. My Blueberry Crumble Cake is made with less sugar by using date sugar, honey, and the natural sweetness of blueberries. I've also enhanced the flavor by adding orange zest and juice as a secondary taste. Additionally, my Blueberry Crumble Cake is dairy-free and can be made with gluten-free oats and flour.
Blueberry Crumble Cake
Yields: ~ 8-10 slices
Pre-heat oven: 375 degrees F
Prep-time: 10 minutes
Bake-time: ~25-30 minutes
Total-time: 40 minutes
Equipment: 8" Spring form pan, parchment paper, 1 large mixing bowl, small dish, small sauce pan, spatula, whisk, citrus juicer, zester, liquid measuring cup, measuring spoons, measuring cup, cooling rack.
Ingredients
2 cups almond flour
1 cup all-purpose flour, or Gluten free 1:1 baking flour (like King Arthur brand)
1 cup rolled oats, or Gluten free oats
1/4 cup date sugar, or coconut sugar
3/4 cup dairy free butter, or regular butter, melted and slightly cooled
2-3 tbsp plant-based milk, I use Soy milk
1 1/2 tsp pure vanilla extract
1/2 tsp pure almond extract
1/2 tsp salt
zest from whole orange
Blueberry Filling
3 cups Fresh or frozen blueberries, rinsed
2 1/4 tbps corn starch
pinch of salt
3/4 cup water
1/4 cup honey
1/2 cup orange juice
Directions
Pre-heat the oven to 375 degrees F.
Grease your springform pan lightly, place parchment paper on the bottom, and then lightly grease the top of the parchment. Set it aside.
In a large mixing bowl, combine almond flour, flour, oats, salt, date sugar, and zest by whisking them together. Next, incorporate the melted butter, vanilla extract, almond extract, and milk. Use a spatula to mix the ingredients until they form a crumbly texture.
Add all, but 1 cup of crumble mixture to your 8" prepared pan. Press firmly and evenly into the bottom. Bake for about 10-15 minutes.
In a saucepan, combine your blueberries, cornstarch, honey, water, and juice, and heat over medium. Once it reaches a boil, lower the heat. Let it simmer for approximately 10-15 minutes, or until it starts to thicken. Stir often. Keep in mind, we're not making jam, but the consistency should begin to resemble it. Allow to slightly cool.
Once your base crumble has baked, carefully pour the slightly cooled blueberry mixture on top, then sprinkle the rest of the crumble mixture on top.
Bake for about 15-20 minutes, or until the crumble topping is a light golden brown and slightly crispy.
Allow to cool on the counter, then place in the fridge for about 2-3 hours to firm.
Sprinkle powder sugar for added sweetness and a dollop of either vanilla bean ice cream or whip cream.
Enjoy!
This will keep on the counter, covered, up to 3 days.
By Rose Huxford
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