Blueberry Crumble Teacake.

First time I’ve made this cake, I have used flour and more sugar than I would usually use in a recipe. The teacake came out so delicious that I thought: “if I’m going to make this often, it ought to be healthier than this”, so I’ve tried to improve on ingredients and to my surprise it came out even more delicious! Granted, I do prefer tartness to sweetness when it comes to dessert, but even my “sweet toothed” husband liked the healthier version more. It also came out much lighter, not as filling as the original version. The major difference was in texture though. Flour cakes tend to keep a nice shape even straight out of the oven. This lighter version was much more crumbly (well, it is a crumble cake after all), so I had to serve it with a spoon rather then slice it with knife. It did become more dense the next day though and I really don’t consider such things important, but I thought its worth mentioning.

Blueberry Teacake Slice

Serves 2 gluttons (ahem!) or 6 people that can be satisfied after just one slice.

For the cake:

  • 100g. almond flour
  • 100g. oatmeal or oats, ground into a flour
  • 1 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp rock salt (optional)
  • 3 tbsp coconut oil, melted, plus a little extra for greasing
  • 5 tbsp (~40g) muscovado sugar + 1 tsp. stevia or 80g sugar
  • 1 egg, at room temperature
  • 1 tsp vanilla extract
  • 120ml milk of your choice, at room temperature
  • Zest and juice of one unwaxed lemon. 1/2 an orange can work here too.
  • ~350g frozen blueberries

For the crumble:

  • 2 tbsp dark muscovado sugar
  • 120g coconut flour
  • 1 tbsp ground cinnamon
  • 2 tbsp coconut oil
  1. Preheat oven to 180C.
  2. Lightly grease a baking dish with coconut oil and set aside.
  3. Mix the first five cake ingredients together.
  4. In a separate large bowl, using an electric mixer or biceps power, beat the coconut oil with sugar, making sure all the sugar clusters are dissolved. Heat the mixture if necessary.
  5. Add the rest of ingredients, apart of blueberries, to the mixture.  Combine well.
  6. Add the dry mixture to the butter mixture in small parts. Do not overmix.
  7. Pour the batter into the baking dish.
  8. Top with blueberries and let it rest while making crumble topping.
  9. Mix sugar, coconut flour and cinnamon in a bowl.
  10. Add coconut oil and rub it into the mixture until it resemble crumbles.
  11. Distribute the crumble mixture on top of blueberries.
  12. Bake in the oven for 45-50 minutes, or until a toothpick comes out clean.  Cool on a wire rack before serving.

Assuming it will last that long, this cake is even better the next day.

 This recipe is: wheat free, dairy free, vegetarian.

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