A DailySimmer – Blueberry Crumb Cake (grain-free, gluten-free) – Deliciously Organic Recipe

Ingredients

For the Cake Base

• 8 tbsp (1 stick) unsalted butter, softened
• 1/2 cup granulated maple sugar (or cane sugar)
• 4 large eggs, room temperature
• 1 tsp vanilla extract
• 1/2 tsp almond extract
• 1/2 cup whole milk (mixed with 1 tbsp lemon juice to sour it)
• 1 cup finely ground almond flour
• 1/2 cup arrowroot flour
• 1/2 cup coconut flour
• 1 1/2 tsp baking powder
• 1 tsp unflavored gelatin (powdered)
• 1/2 tsp sea salt
• 1 lb fresh blueberries

For the Crumb Topping

• 1/2 cup almond flour
• 2 tbsp coconut flour
• 1/2 tsp unflavored gelatin
• 1/3 cup maple sugar
• 1/2 cup chopped pecans or walnuts
• 4 tbsp unsalted butter, cold and cubed

Instructions

1. Prep: Preheat oven to 350°F. I highly recommend using a 9-inch springform pan for this. If you don’t have one, line a regular cake pan with parchment paper so you can lift the cake out later.
2. Sour the Milk: Mix the milk and lemon juice in a cup and set it aside. It needs about 5 minutes to curdle and become “buttermilk.”
3. Cream Butter and Sugar: Beat the butter and sugar together for 3 minutes until light. Add eggs one by one. Don’t worry if the mixture looks a little separated at this stage. Add the extracts.
4. Mix Dry Ingredients: In a separate bowl, whisk the almond flour, arrowroot, coconut flour, baking powder, gelatin, and salt. Make sure to break up any almond flour clumps.
5. Combine: Add the dry mix to the wet mix in batches, alternating with the soured milk. The batter will be thicker than a standard cake batter.
6. Layer: Spread the batter into the pan. Dump the blueberries on top. It will look like a mountain of fruit.
7. Make the Topping: In a food processor, pulse the topping dry ingredients with the cold butter until it forms coarse crumbs. If you don’t want to wash the food processor, you can just pinch the butter into the flour with your fingers. Sprinkle over the berries.
8. Bake: Bake for 55–60 minutes. If the topping starts getting too dark around the 40-minute mark, tent it loosely with foil. Cool completely before slicing.

Why You’ll Love This Recipe

• Structure: Thanks to the arrowroot and gelatin, this cuts into clean slices rather than crumbling into a pile of nut flour.
• Not Too Sweet: The sweetness comes mostly from the blueberries and the maple sugar, so it doesn’t give you a sugar crash.
• The Crust: The topping becomes almost like a cookie layer once baked.

Chef’s Tips for Perfection

• Room Temperature Eggs: Cold eggs will shock the butter and make the batter grainy. If you forgot to take them out, sit them in a bowl of warm tap water for 5 minutes.
• The Gelatin: Make sure you are using plain, unflavored gelatin (like Knox or a grass-fed beef gelatin), not sweetened jelly powder.
• Pan Choice: Because this cake is heavy and moist, flipping it out of a standard pan is risky. A springform pan or a pan with a removable bottom is much safer.

Storage and Reheating

Because of the high moisture content from the fruit, this cake does best in the fridge after the first day. It will last up to 4 days chilled. To serve, I usually zap a slice in the microwave for 15 seconds to soften the butter in the batter. You can freeze individual slices wrapped in parchment and foil for a couple of months.

Nutritional Notes

This is a grain-free recipe, but it is calorie-dense due to the nut flours and butter. It provides healthy fats and protein, making it quite satiating compared to a standard white-flour coffee cake.

A DailySimmer – Blueberry Crumb Cake (grain-free, gluten-free) – Deliciously Organic Recipe