Blueberry & Lemon Crumb Cake
Fruity cakes have always been a favourite for me, even more so than their chocolate counterparts. And a fruity citrusy cake? Well! That’s just the bee’s knees. This Blueberry & Lemon Crumb Cake is sure not to disappoint, with its light and fluffy almond sponge, zesty and tangy lemon, oodles of blueberries and topped with a delightful coconut crumb topping.
It’s oh-so-light and deliciously moist. So here are a few tips for you to help with your baking.
Fresh blueberries are best as they retain their structural integrity well. However, if they are out of season or not available to you, you can use frozen blueberries. Be sure to keep them frozen while making the cake. If you use them defrosted they will make a mess of the batter and chances are your cake will be undercooked and too wet. Berries tend to burst when frozen and defrosted, so that’s something to keep in mind and avoid when baking. Also, if you can’t get blueberries at all, fresh or frozen, replace with any other semi-sweet berry (boysenberries, blackberries, raspberries etc).
In this recipe we use lemons, and they do need to be fresh, not pre-packaged juice bought in a bottle, and not citric acid blend. The fresh stuff is really important to make the cake sing, and given the ingredients include zest, then it all just makes sense to use fresh lemons. Choose ripe lemons for the best result. Also, this cake would be wonderful if you used limes instead of lemons, so either fruit would work well.
We use coconut sugar in the crumb and maple syrup in the cake. You could use coconut sugar in the cake too, and the result would be a more caramel flavour with a browner cake color. If you wanted to make it keto, you absolutely could use your preferred sugar replacement such as xylitol or erythritol. You could make the crumb keto by eliminating the sugar entirely and adding more almond meal and coconut to the crumb mix. I wouldn’t recommend using erythritol in the crumb as the cooling effect would be accentuated by the fact that there is no water content in the ingredients. The cooling effect always dissipates when it comes into contact with water, and accentuated when it binds with fats. However, monkfruit or stevia would be fine.
To make it keto though you’d need to reduce the number of berries in the mix to align it to your carb quota! And you’d also need to replace the lemon juice with 1/4 cup oil plus another 1 lemon of zest!
NEED SOME HELP WITH INGREDIENTS AND EQUIPMENT?
AUS: Nuttlex is available at all supermarkets and Costco
Fruity cakes have always been a favourite for me, even more so than their chocolate counterparts. And a fruity citrusy cake? Well! That's just the bee's knees. This Blueberry & Lemon Crumb Cake is sure not to disappoint, with its light and fluffy almond sponge, zesty and tangy lemon, oodles of blueberries and topped with a delightful coconut crumb topping.
3/4 cup Almond Meal
1/4 cup Nuttelex (dairy free margarine or coconut oil)
6 Tbs Coconut Sugar (omit if desired)
Zest of 1 Lemon (no white pith!)
1/4 cup Fresh Lemon Juice
Zest of 1 Lemon
1/4 cup Nuttelex (or coconut oil) melted & cooled
1 tsp Vanilla
2/3 cup Maple Syrup (or coconut sugar)
2 and 1/2 cups Almond Flour
1 tsp Baking Powder
1 and 1/4 cups Blueberries fresh
- 1)Blend all ingredients with a fork or pastry blender until a texture is crumbly. Chill in the refrigerator while you prepare the cake batter.
- 1)Preheat your oven to 180° Celsius and place an oven rack in the middle of the oven. Line a 9 x 9” square baking tin with baking paper on the bottom and sides, with extra overhang for easy removal.
- 2)In a large bowl add all your ingredients except for the blueberries and mix together until well incorporated and smooth.
- 3)Fold in half of the blueberries.
- 4)Pour the batter into your prepared cake pan making sure the blueberries are well distributed and evening out the top.
- 5)Sprinkle the remaining blueberries on top, then sprinkle all the crumb topping over the blueberries to evenly cover.
- 6)Bake on the middle rack in the preheated oven for 30-40 minutes or until golden brown and a toothpick inserted near the centre of the cake comes out clean.
- 7)Place the cake pan on a wire rack to allow it to cool in the pan for at least 30 minutes. Use the baking paper overhang to remove the cake from the pan to continue cooling on the wire rack.
- 8)When completely cooled, store in an airtight container in the refrigerator.