Blueberry Crumb Cake Serves 16 For all ingredients, please consider using those that are grown organically. |
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2 1/2 cups | fresh blueberries, rinsed and thoroughly dried |
2 cups | whole wheat flour (If you prefer a somewhat lighter cake, use equal parts whole wheat and all purpose flour) |
3 tea spoons | aluminum-free baking powder |
1/2 teaspoon | sea salt |
2 tablespoons | potato starch |
2/3 cup | unsweetened soy or almond milk |
1/3 cup | coconut oil, melted |
1 teaspoon | vanilla extract |
1-2 teaspoons | lemon zest |
Crumb Topping | |
1/2 cup | whole wheat flour |
1 teaspoon | ground cinnamon |
1/2 cup | sugar or light brown sugar |
2 tablespoons | coconut oil |
1/2 cup | walnuts, roughly chopped or rolled oats to reduce fat |
Preheat the oven to 375 F. Make the crumb topping by combining the flour, cinnamon, and sugar in a medium size bowl. Then add the coconut oil and use a fork to blend the ingredients together. Add in the walnuts or oats and set aside. Brush or smear a teaspoon or so of coconut oil around the inside of a 9 x 9 inch baking dish. Dust the dish with fine bread crumbs, graham cracker crumbs or flour and set aside. Sprinkle the prepared blueberries with a couple tablespoons of flour, toss to coat them entirely, and set aside. In a large bowl, combine the flour, baking powder, salt, and potato starch. Measure the milk of your choice, oil, and vanilla in a liquid measuring cup. Add the liquid ingredients to the dry ingredients and gently mix to combine. Do not over mix. Add the blueberries to the batter along with the lemon zest, and use your hands to fold it all together without popping the berries. Transfer the batter to the prepared baking dish. Spread the batter to even it out in the dish and evenly sprinkle the crumb topping over it. Bake for about 45 minutes or until a toothpick inserted in the center of the cake comes out clean. Cool for about half an hour before cutting. Cut the cake into 16 squares. Store at room temperature for up to a few days. |