blueberry lemon crumb cake

i’ve been incorporating a lot more gluten free baked goods in my diet. heh, “baked goods” and “diet” in the same sentence. who knew? i’ve been dying to try out a few recipes from my favorite paleo friendly los angeles-based bakery, sweet laurel. oh, and i’m super psyched that i snagged a Q&A with sweet laurel owner, laurel gallucci. that q&a is coming to the blog soon! (fangirl squee!)

let me start off by saying this blueberry lemon hunk of goodness is what dreams are made of. it’s grain free, refined sugar free and dairy free so you don’t feel guilty about eating it because it’s baked with all natural, wholesome ingredients. it’s so moist, light and you taste the hint of lemon. the strudel topping has just a touch of sweetness that isn’t overpowering at all. i was so deliciously pleased with it, i ate it for breakfast the next morning. i think your favorite cup of coffee is its soulmate.

i had a few trial errors in my first recipe – all my own fault though. it’s a gluten free staple to have silicone pans because almond flour doesn’t stick to silicone. unless you want to spend 30 minutes hovering over your pans, throwing holy water all over the place and praying your cake, bread, cupcakes, etc. come out in one piece from your non-stick pans, invest in silicone pans.

note: if you can’t get silicone pans, non-stick pans work fine but line them with parchment paper and grease lightly with coconut oil.

this recipes makes three mini loaves. don’t be like me and try to squeeze all the batter in a 9×5″ loaf pan because you will end up with a mushy strudel. mini loaves. trust me.

overall, i give this recipe 5 stars, 2 thumbs up, 4 paws. you get the idea. it was delicious!

SWEET LAUREL’S BLUEBERRY LEMON CRUMB CAKE

2 1/2 cups almond flour

3/4 teaspoon baking soda

1/4 teaspoon sea salt

4 eggs, room temperature

1/3 cup coconut oil, melted

2/3 cup maple syrup

1 teaspoon lemon zest, packed

1 tablespoon lemon juice

2 tablespoons vanilla extract

4 ounces blueberries

Streusel Topping

1 cup almond flour

2 tablespoon coconut oil, melted

2 tablespoon maple syrup

preheat oven to 350f

prepare pans by lining with parchment paper. alternatively you can use silicon molds (the almond flour does not stick to the silicon).

in a small bowl, mix together all of the dry ingredients thoroughly. in a separate, medium bowl, whisk together the wet ingredients.Β  pour the dry ingredients into the wet ingredients and mix until just combined.

pour the batter into the cake molds and top with blueberries. use a spoon to lightly swirl the blueberries into the cake.

mix together the ingredients for the streusel, until it forms a cookie dough-like texture. crumble the streusel onto each cake mold and pop in the oven.Β  bake for 20 to 25 minutes, until the cake pulls away from the sides and is golden brown.Β  turn out of cake molds an cool completely before cutting. enjoy!

 

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