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.
- 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.
- Preheat oven to 375°F and grease a 1 x 9” cake pan.
- 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.
- Scrape into greased pan and smooth surface. Sprinkle blueberries evenly on top.
- Top with crumb topping.
- Bake in preheated oven for 30–35 minutes until risen and golden brown.
- 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.