Gluten-Free Goddess Blueberry Crumb Cake

A coffee cake with blueberries- for the road.

From the archives. A favorite.

Sometimes in life- when you least expect it- the stars are kind. Synchronicity smiles. And disparate pieces of your dreams bump up against one another and nestle snug into place. I’m referring, of course, to my dream of California. Summer by the Pacific, walking the beach, shopping the Farmers’ Market, reuniting with my sons. Cooking. Writing. Haunting book stores and coffee shops.

I’ve been trying to get there for two years.

No, the house hasn’t sold yet. But Plan B is under way. We found the elusive summer rental. Just when I thought it wasn’t going to happen. A sublet in Santa Monica. In the nick of time. A lovely, light filled creative space. With a sweet kitchen. So I am back to making lists, mapping our drive south to Flagstaff, AZ, turning west to aim for the coast. I am lying in the dark alert, at 3 AM, pondering not the mysteries of the collective unconscious, not the properties of desire and effect, quantum attraction and Zen detachment, but favorite flavors of chocolate chip cookies. I am imagining herbed sandwich wraps (recipe soon!). Bags of salted popcorn. Spotify playlists.

And this, a new blueberry cake recipe I felt inspired to bake. With a cinnamon crumb topping.

I think it’s perfect to pack for a two-day road trip, don’t you? Or even a two minute trip, scooting across the back yard barefoot to visit your best friend and neighbor. She’ll make the coffee. Or iced chai. While you unwrap the cake you get to eat, too.

Karina

Gluten-Free Goddess Blueberry Crumb Cake Recipe

Recipe posted June 2009.

I used a bag of frozen organic wild Maine blueberries in this vegan and dairy-free cake made with millet and sorghum flour, but larger blueberries would also work.

Ingredients:

3/4 cup fine brown rice flour or GF millet flour
1 cup sorghum flour
1/2 cup potato starch, or tapioca starch
1/2 teaspoon sea salt
1 teaspoon baking soda
2 teaspoons baking powder
1 1/2 teaspoons xanthan gum
1/2 teaspoon nutmeg
1 teaspoon ground cinnamon
1 cup organic light brown sugar, packed
2 eggs OR Ener-G Egg Replacer for two eggs whisked with warm water (total 4 tablespoons liquid)*
1/4 cup light olive oil
1/4 cup Spectrum Organic Shortening or coconut oil
1 tablespoon bourbon vanilla
1 tablespoon honey or raw agave nectar
3/4 cup hot water (start with less, especially if you use real eggs)
10 oz. blueberries (If you are using frozen, make sure they’re thawed and patted dry)

Crumb topping:

1/4 cup organic light brown sugar
2 tablespoons millet flour
2 tablespoons coconut oil or Spectrum Organic Shortening
1 teaspoon ground cinnamon

Instructions:

Preheat the oven to 350ºF. Lightly oil a 9-inch round cake pan.

In a mixing bowl, whisk together the dry ingredients.

Make a well in the center and add in the wet ingredients.

Beat the mixture until you achieve a smooth batter. It should be somewhere between a cake batter and a muffin batter.

Fold in the blueberries by hand.

Scoop the batter into the prepared cake pan and smooth it out evenly using a wet spatula.

Make your crumb topping.

Rub this mixture together with your palms until you get a grainy, sandy crumb.

Sprinkle all over the top of the cake batter.

Bake in the center of a preheated oven for 40 to 50 minutes until the center is firm to a light touch.

Cool on a wire rack.

Makes 10 servings.

Wrap leftover slices in foil, bag, and freeze for freshness.

Options:

*If you prefer using eggs, use three beaten free-range organic egg whites. And if you prefer butter instead of shortening- as always, that’ll work fine.

Recipe Source: glutenfreegoddess.blogspot.com

We enjoy sugary treats in moderation, don’t we? Gluten-Free Goddess® advises consuming no more than 2 tablespoons of sugar a day.

For substitutions, please see my guide to baking with substitutions here.

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