I don’t know about you but I love a good coffee cake. I mean come on , an excuse to eat cake for breakfast? Count me in. This Gluten Free Blueberry Crumb Cake is so good and it is also dairy free! The perfect excuse to eat cake for breakfast.
This cake was so easy to make. I made it on a Sunday afternoon in about an hour and most of that time was just the baking time! This is a great way to start using up those blueberries that are about to go out of season. Here in Texas, blueberry season is from June to August so this recipe is coming to you just in time. For this gluten free blueberry crumb cake I only used a half cup of fresh blueberries. Honestly, this is because it was all I had. If you want to put more blueberries in, be my guest! I do not think you can go wrong with too many blueberries, do you?
Ingredients for the Gluten Free Blueberry Crumb Cake
To make this gluten free crumb cake you really do not need much. If you always eat gluten free and dairy free then you should have all of these ingredients on hand. If you do not well then, you may need to go to the store. All you need is, Cup4Cup all purpose flour, baking powder, baking soda, vegan butter ( I use country crock plant butter), lemon zest, salt, sugar, vanilla extract, almond milk, brown sugar, eggs, cinnamon, and of course blueberries.
This recipe truly is so good. The cake comes out moist and everybody who tries it loves it. My husband is not a sweets person and he has even been enjoying this for breakfast!
How to make this cake
Step 1: preheat the oven to 375 degrees
Step 2: In a small mixing bow combine the brown sugar, salt, cinnamon, some flour, and some cold cubed vegan butter. Mix together with hands until it crumbles and place in the fridge until you need to use it.
Step 3: Mix together dry ingredients for the cake. In another bowl beat together your softened butter, vanilla, sugar, eggs and lemon zest.
Step 4: To the wet ingredients slowly add your dry ingredients and almond milk.
Step 5: Fold in your blueberries, Grease a square baking pan and pour in your cake batter (Note: it will be very sticky). Add the crumbs in the fridge to the top and bake for 45 minutes! It is that easy!
Get ready to enjoy this gluten free blueberry crumb cake! For the best taste, I would let it cool completely before serving!
Ingredients
Method
- preheat the oven to 375 degrees
- In a small mixing bow combine the brown sugar, salt, cinnamon, some flour, cold cubed vegan butter. Mix together with hands until it crumbles and place in the fridge until you need to use it.
- Mix together dry ingredients for the cake
- In another bowl beat together your softened butter, vanilla, sugar, eggs and lemon zest
- To the wet ingredients slowly add your dry ingredients and almond milk
- Fold in your blueberries, Grease as square baking pan and pour in your cake batter (Note: it will be very sticky). Add the crumbs in the fridge to the top and bake for 45 minutes! It is that easy!
- let cool before serving
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