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Blueberry Granola Crumb Cake

This Blueberry Granola Crumb Cake is a moist grain-free cake studded with juicy blueberries and topped with a crisp granola streusel with Purely Elizabeth grain free granola!

COURSE Breakfast
Cuisine American
PREP TIME 15 minutes
COOK TIME 40 minutes
TOTAL TIME 55 minutes
SERVINGS 8

INGREDIENTS

  • 2 large eggs
  • 1/2 cups coconut sugar
  • 1/2 cups coconut oil
  • 1/2 cup full fat coconut milk
  • 1 tsp apple cider vinegar
  • 1 teaspoon baking soda
  • 1/4 tsp cream of tartar
  • 1 teaspoon salt
  • 3/4 cup cassava flour
  • 1/4 cup tapioca flour/starch
  • 1/2 cup coconut flour

For filling:

  • 1.5 cups fresh blueberries
  • 1 tbsp coconut sugar
  • 2 tbsp water
  • 1 Tbsp arrowroot starch or tapioca

For crumble topping

  • 1 Cup Purely Elizabeth Coconut Cashew Grain-Free Granola slightly crushed in a plastic bag to break down any large pieces.
  • 1/4 cup coconut flour
  • 2 tbsp coconut sugar
  • 1/4 cup coconut oil

INSTRUCTIONS

  1. Preheat oven to 325 degrees Fahrenheit. Line a 9 inch cake pan with parchment paper and grease with coconut oil.
  2. To make filling, place the blueberries in a saucepan over medium-low heat with sugar, water,and tapioca starch. Cook for 7-8 minutes, stirring every few minutes, until blueberries are broken down and thickened. Remove from heat and set aside.
  3. To make the crumble mix together all crumble ingredients (granola, coconut flour, sugar, and oil) with a fork and set aside.
  4. In a large bowl beat eggs, and sugar until well creamed. Add coconut oil and continue to beat well for a minute to combine. Stir in coconut milk with vinegar, then baking soda and cream of tartar
  5. Add cassava flour, coconut flour, tapioca starch and stir well to combine. Batter will be thick but should be spreadable. If it's too thick add 2 tbsp coconut milk.

  6. Spoon half of the batter evenly into the prepared dish, then spread in the blueberry filling. Top with the remaining batter.

  7. Pour the crumble evenly over the filling. Bake for 35-40 minutes, or until lightly browned and a knife comes out clean. Allow to cool for at least 15-20 minutes before removing from the pan. Enjoy!