Gluten-Free Blueberry Crumb Cake Recipe

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. iTunes 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, you unwrap the cake.

And get to eat it, too.

Blueberry Crumb Cake Recipe


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

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

Whisk together the dry ingredients:

3/4 cup millet flour
1 cup sorghum flour
1/2 cup arrowroot 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 or cardamom
1 teaspoon ground cinnamon
1 cup organic light brown sugar, packed

Make a well in the center and add:

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
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)

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

Fold in:

10 oz. blueberries (If you are using frozen, make sure they're thawed and patted dry)

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

Make your crumb topping:

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

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 8 servings.

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

Printer-friendly recipe.

More gluten-free blueberry recipes from food bloggers

Blueberry Breakfast Cake from Gluten-Free Mommy
I Am Gluten-Free's Gluten-Free Blueberry Pancakes
Coconut Blueberry Muffins from Gluten-Free Bay
Gluten-Free Blueberry Pizza from the Crispy Cook