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Blueberry Lemon Crumb Cake

Blueberry Lemon Crumb Cake

Blueberry Lemon Crumb Cake

From Chef Oonagh Williams of Royal Temptations Catering

This is based on a wheat-flour recipe from a local farm stand in New Hampshire. It’s one of those recipes that only requires ingredients that you probably already have and plenty of fresh fruit. I made it with a mix of fresh strawberries, peaches and blueberries, then I made a version with just blueberries.

You can use a 1′ x 9” cake pan or divide the batter between two shallow 2′ x 8” pans. This recipe can easily be made dairy-free as well. For an egg-free substitute, scroll to the bottom of the page.

Cake Ingredients:

  • 2 ounces (½ stick) soft butter or substitute
  • ¼ cup and two tablespoons sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • ¾ cup gluten-free flour
  • 2 tablespoons almond meal
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • ¼ teaspoon xanthan gum
  • 2 tablespoons olive oil
  • ¼ cup buttermilk (for dairy-free, add 1 teaspoon lemon juice to almond milk or milk alternative)
  • Zest of half or whole lemon
  • 1 cup fresh blueberries, roughly half of a 1 pint (if you use frozen berries, the cooking time will be significantly longer and the cake far moister.)


    • 2 tablespoons melted butter
    • ¼ cup light brown sugar
    • ½ cup sliced almonds or chopped pecans

    Mix together and drizzle over batter.

    Cake Directions:

    1. Preheat oven to 375°F and grease a 1 x 9” cake pan.
    2. Place all cake ingredients except blueberries in bowl and beat with an electric mixer for about 2 minutes until creamy and fluffy. If the mixture looks stiff, add another tablespoon or two of buttermilk.
    3. Scrape into greased pan and smooth surface. Sprinkle blueberries evenly on top.
    4. Top with crumb topping.
    5. Bake in preheated oven for 30–35 minutes until risen and golden brown.
    6. Remove from oven, let cool and then serve—add a scoop of whipped cream or ice cream for an extra touch.

    For an Egg-Free Version

    For an egg-free version, try substituting 1 and 1/2 tablespoons oil and 1 and 1/2 teaspoon baking powder for 1 egg. I find the final, egg-free product is more of a shortbread style finish, not a cake.

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