You are currently viewing Blueberry “Crumb” Cake

Blueberry “Crumb” Cake

This hearty cake tastes like a muffin, and can be enjoyed as a special occasion breakfast or even for dessert. If you have a nut allergy, you can omit almond flour and use all white whole wheat flour. To make it dairy free, simply substitute oat milk or a preferred plant-based milk. To make it gluten-free, try oat flour. Enjoy!

 

Cake:
1 Cup white whole wheat flour (such as Trader Joe’s or King Arthur)

1 Cup almond meal or blanched almond flour

1/3 Cup organic cane sugar

2 1/2 Teaspoons baking powder

1/2 Teaspoon sea salt

1/4 Cup olive oil or coconut oil (melted in microwave for liquid consistency)

1 Organic or pasture-raised egg

3/4 Cup organic grassfed skim milk or oat milk

1 Teaspoon pure vanilla extract

2 Cups frozen or fresh organic blueberries

 

Topping:
1/3 Cup rolled oats

1/2 Teaspoon ground cinnamon

2 Tablespoons coconut palm sugar or brown sugar

2 Tablespoons salted butter or coconut oil, at room temperature

 

Baking Instructions:
1. Preheat oven to 375 degrees. Coat 8 x 8 pan with coconut oil or butter

2. In a large bowl, mix flour, almond meal, sugar, baking powder and sea salt

3. Add oil, egg, milk and vanilla extract. Stir to combine

4. Gently fold in blueberries

5. Pour batter into prepared pan

6. Toss topping ingredients in medium bowl and mash together with fork. Sprinkle mixture over batter evenly

7. Bake 45 minutes or until toothpick inserted in cake center comes out clean

 

 

 

Therese Bonanni

Thérèse Bonanni MS, RDN, has worked as a Clinical Dietitian at Jersey Shore University Medical Center, Hospital for Special Surgery in New York City and Stamford Hospital in Connecticut. She practices evidenced-based medical nutrition therapy including but not limited to: weight management, metabolic disorders (pre/diabetes), pre/postnatal nutrition, GI-related conditions (Celiac Disease, IBS/IBD, GERD) and cardiovascular issues (hypertension, high cholesterol). Thérèse provides customized meal plans, recipes and food journal analysis, among other services. She is passionate about teaching her clients that nutrition is about all you can eat, not what you can’t. A former editor for Prevention magazine, Thérèse also created and developed recipes for The O2 Diet, Slim Calm Sexy Diet and The New You & Improved Diet books, which have appeared on The Rachael Ray Show and Access Hollywood. Her work has also appeared in Women’s Health, Reader’s Digest and Shape magazines. Thérèse holds a B.A. in Communications from Boston College and Master of Science in Clinical Nutrition from New York University. She is a Registered Dietitian with the Commission on Dietetic Registration and member of the Academy of Nutrition and Dietetics.