Ingredients
Scale
- 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