Blueberry yum yum crumb cake!
I have to tell you this little story about why I finally decided to make this crumb cake recipe! So I was at a friends house and her grandma made a cinnamon crumb cake that smelled out of this world, of course I couldn’t eat any (unless I wanted to ruin my diet). I had been craving it ever since then, which was about two months ago! So finally, I decided it was time to make a healthy version of this delicious breakfast or after dinner snack. Here’s what you’ll need:
For Cake:
- 1/2 tsp salt
- 1/2 tsp baking soda
- 3 c almond flour
- 1/2 c melted coconut oil
- 1/2 c honey
- 1 tsp lemon zest
- 1 1/2 blueberries (frozen or fresh)
- 3 eggs
Preheat the oven to 350 F and lightly brush and 8×8″ baking pan with melted coconut oil (this is not using the coconut oil in the above ingredients). Toss that aside and lets get down to business! Place all of your dry ingredients (almond flour, salt and baking soda) into a bowl and sift until mixed together. Afterward, take the wet ingredients (coconut oil, honey and eggs) and place them into a bowl, whisking until everything is combined. Grate lemon zest into the wet ingredients and stir. Once, this is done, you’ll want to pour your wet ingredients into the dry and use a silicon spatula to mix together until smooth. Grab the greased pan and pour half of the mixture into it, spreading ingredients evenly throughout. Now take your blueberries and pour them on top of the batter in the pan, spreading with spatula. Pour the rest of the batter onto the blueberries, spreading evenly. Now it’s time to make the crumb topping.
For Crumb Topping:
- 1/2 tsp cinnamon
- 1/8 tsp salt
- 2 tbsp coconut oil (not melted)
- 2 tbsp stevia
- 3 tbsp almond flour
This is the easier part! Put all of the ingredients in a bowl and combine with a fork until it’s a “crumbly” texture. Pour this on top of the cake and place into the oven for 45 minutes. After that, dig in and don’t be surprised when you wake up in the middle of the night wanting more!
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