Gluten Free Maple Blueberry Cornmeal Cake With Oat Crumble
Imagine. You walk off the school bus after an exhausted yet fun and full day of education in kindergarten to CAKE! I mean, after you walk 1/4 mile down your driveway in the Spring snow without a coat and a dog that just rolled in his own poop. oh the joys of CAKE!
I love these types of cake. I mean you can have it for breakfast, brunch, snack, dessert…all of the above.
It has blueberries in it so its healthy. Speaking of healthy – there isn’t any processed sugar in this. Maple syrup is King (actually QUEEN) here. The cornmeal adds a nice texture, the cinnamon and lemon zest are perfect…along with coconut cream – yes, seriously, get it and use it.
Let’s make some cake.
Let's bake some other recipes.
Did you make this recipe? Take a picture and tag me @whitesparrowfoodco or #whitesparrowfoodco I’d love to hear what you thought of the recipe!
Gluten Free Blueberry Cornmeal & Cinnamon Cake
5 Stars 4 Stars 3 Stars 2 Stars 1 Star
No reviews
- Author: White Sparrow
- Total Time: 50 minutes
- Yield: 12 1x
- Diet: Gluten Free
Ingredients
- 1 1/4 cups gluten free flour blend (I used this one)
- 1/2 gluten free cornmeal
- 2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 8 tablespoons butter, room temperature
- 3/4 cup real maple syrup (use high quality)
- 2 large eggs, room temperature
- 1/4 teaspoon vanilla extract
- zest from one lemon
- 1/3 coconut cream (I used this brand)
- 2 cups blueberries, rinsed and dried (mix with 1 teaspoon flour)
Crumble
- 1 tablespoon gluten free flour blend
- 1 tablespoon cornmeal
- 2 tablespoons gluten free oats
- 1/4 teaspoon cinnamon
- 1 pinch of salt
- 3 tablespoons cold butter, cubed
Instructions
- Preheat oven to 350F. Butter or spray a 8 inch squash pan and set aside.
- In a small bowl combine the dry ingredients: flour, cornmeal, baking powder, salt & cinnamon. In a stand mixer bowl combine the butter and maple syrup. Stir on medium/low speed for 1 minute. Add 1 egg at a time, stirring for 15 second. Add vanilla extract and lemon zest, stir for 15 seconds and scarp the sides down. Add 1/3 of the flour mixture and stir to just combine, then add 1/2 of the coconut cream and stir just to combine. Repeat this pattern until all is finished – ending with the flour mixture. Don’t over mix – just stir to combine. Turn mixer off and fold in the blueberries carefully.
- Add batter to the prepared baking dish. Spread around so that is even and gets into the corners.
- Prepare the crumble in a small bowl. Combine all ingredients – using your fingers or a fork press the butter into the flour and oats until it is combine. Sprinkle over the top of the batter.
- Bake the cake for 40 minutes. Remove from oven and let cool completely on a wire rack.
Notes
Don’t have coconut cream? Use sour cream instead.
Serve with whipped coconut cream – just do it, you will thank me. I used Nature’s Charm
- Prep Time: 5
- Cook Time: 45
- Category: baking
- Method: oven