Go Back

Blueberry Buckle Crumb Cake

Yields 9 squares. Bake for 45 minutes at 350 degrees.
Print Recipe Pin Recipe

Ingredients
  

Topping

  • 5 tablespoon butter
  • ½ cup coconut sugar
  • ⅓ cup Sprouted flour
  • ½ teaspoon ½ tsp cinnamon

Cake

  • ½ cup sucanat
  • ¼ cup butter
  • 1 Tbsp vegetable oil
  • 1 egg
  • 1 teaspoon lemon zest
  • 1 teaspoon 1 tsp vanilla
  • 1 ½ cup Sprouted flour
  • 2 teaspoon baking powder
  • ¼ teaspoon salt
  • ½ cup milk
  • 1 ½ cup fresh or frozen blueberries

Instructions
 

  • Make topping first by mixing flour, sugar and cinnamon.  Then add chilled butter (in small chunks).  Use a pastry cutter to crumble the butter into the dry mixture, or just use your hands, until mixture is crumbly.  Refrigerate.
  • Blend coconut sugar, oil and butter, then add egg, vanilla extract and lemon zest. Combine flour, baking powder and salt in separate bowl, then add to liquid mixture, alternating with the milk. Finally, add blueberries, batter will be thick and almost like dough.
  • Line a greased 8-inch square pan with parchment paper and pour batter into pan.  Remove topping from. Refrigerator and evenly spread on top of the batter.  Bake at 350 degrees for 40-45 minutes, until inserted toothpick comes out clean.  Cool for an hour, if you can wait.
  • Enjoy!