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Blueberry Breakfast Cake This cake is essentially a giant muffin with a thin, crispy crust and a crumbly, moist interior. There are fresh blueberries folded into the batter and cooked-down blueberries swirled in for a more intense flavor. A lemony crumb topping sprinkled all over. It is a delicious cake to serve for brunch or as a healthier afternoon tea cake. Here are a few notes about the recipe: - The recipe makes 12 muffins. Reduce baking time to 22 to 25 minutes. - I haven’t made it using frozen blueberries. My fear is that they might release too much moisture making the cake a bit soggy. Frozen blueberries would work for the compote part because you have control over how long you cook them allowing moisture to evaporate. But again, best to use fresh ones for inside the cake. - The recipe for the crumb topping makes more than you will need, but I always make extra and freeze leftovers. Place the crumb topping in a freezer bag or container, remove as much air as possible, and freeze for up to 3 months. Any time I need some crumb topping for cakes or tarts, I remove some from freezer and use frozen (it thaws out quickly). - If you don’t want to make the crumb topping, use 1/4 cup maple sugar with 1 teaspoon finely grated lemon zest. That will give it a crispy top to the cake. - If you don’t have access to maple sugar, use a mixture of white granulated sugar and light brown sugar. This combination will be you the depth and color that maple sugar has. I haven’t tried using coconut sugar, but you could. It will just be darker and a bit drier. - My maple sugar is from the Passamaquoddy Tribe deep in the woods of Maine. It is so delicious! It is very finely ground so dissolves nicely into the batter. If you have coarse maple sugar, pulverize it in blender or food processor first. When measuring the maple sugar in volume measuring cups, pack it tightly. - If you cannot have oat flour, use 90 grams of sorghum or millet flour. - Remember, this is going to be a crumbly cake – again, more like a muffin than cake-cake. Let it cool completely before cutting. I actually prefer to eat it with my hands rather than fork. Enjoy the bit of mess. Makes one 8-inch cake or 12 muffins For the crumb topping 1/2 cup (50 g) almond flour 1/4 cup (50 g) maple sugar 1 teaspoon freshly grated lemon zest 1/2 teaspoon kosher salt 1/4 cup (55 g) dairy-free butter or unsalted butter, cut into 1/2-inch pieces 1. Rub together the almond flour, maple sugar, lemon zest, and salt in a medium bowl. Add the butter pieces and work into the dry ingredients until you have a sandy and slightly moist mixture. Reserve about 1/3 cup of the mixture and freeze the rest for a later time. Set aside. For the cake 2 cups (300 g) fresh blueberries 3/4 cup plus 1 teaspoon (145 g) maple sugar (see headnote) 1 cup (140 g) superfine brown rice flour 1 cup (100 g) gluten-free oat flour 1/4 cup (30 g) tapioca starch 2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon kosher salt 2 teaspoons finely grated lemon zest 2 large eggs 1/2 cup (110 g) extra-virgin olive oil, plus more for greasing 1/2 cup (110 g) plain dairy-free yogurt or whole-milk yogurt 1. Preheat oven to 350F. Grease the inside of an 8-inch cake pan with olive oil and line the bottom with a circle of parchment paper. 2. Make the blueberry compote. Combine 1 cup (150 g) blueberries with 1 teaspoon of the sugar in a small saucepan. Lightly mash the blueberries with a fork until they release some of their juices and cook over medium heat until you have a thickened compote, about 4 to 5 minutes. Transfer into a small bowl and let it cool for 10 minutes. 3. In a large bowl, whisk together the brown rice flour, oat flour, tapioca starch, baking powder, baking soda, and salt. 4. In a medium bowl, rub together the remaining 3/4 cup (140 g) of maple sugar with the lemon zest until fragrant. Whisk in the eggs, olive oil, and yogurt until smooth. Add the wet ingredients into the dry and whisk to combine. Fold in the remaining 1 cup (150 g) of blueberries. 5. Pour the cake batter into the prepared cake pan. Top with small spoonfuls of the blueberry compote and using the tip of a knife, swirl into the top of the cake. Sprinkle the 1/3 cup reserved crumb topping all over the cake. 6. Bake for 40 minutes, or until a toothpick inserted in center comes out clean. Let the cake cool in the pan for 20 minutes, then invert onto a plate and serve. Store the cake in refrigerator tightly wrapped for up to 3 days.
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