Blueberry Crumb Cake (grain-free, gluten-free) – Deliciously Organic

Last Updated on August 4, 2025 by Carrie Korem, FNTP

Looking for the perfect blueberry crumb cake that’s moist, bursting with juicy blueberries, and made with real-food ingredients? This gluten-free blueberry crumb cake might just be your new favorite bake—whether you’re grain-free or just want something a little better-for-you that still tastes indulgent.

This recipe is made with almond flour, sweetened naturally with organic cane sugar, and topped with a buttery, nutty crumble. It’s free from gluten, grains, and refined sugar, but doesn’t sacrifice flavor or texture one bit.

Why You’ll Love This Blueberry Crumb Cake

• Grain-free + gluten-free

• Lightly sweetened with organic cane sugar sugar

• Filled with 1 full pound of fresh blueberries

• Tender, moist crumb with a buttery nut topping

• Perfect for breakfast, brunch, or dessert

Blueberry Crumb Cake Ingredients

Here’s everything you’ll need to make this wholesome, nutrient-dense crumb cake:

Unsalted butter
Organic cane sugar
Organic eggs
Almond extract
Banilla extract
Whole milk or coconut milk
Fresh lemon juice
Almond flour
Coconut flour
Arrowroot flour
Baking powder (make sure it’s grain-free)
Unflavored gelatin
Celtic sea salt
Fresh blueberries
Soaked and dehydrated pecans or walnuts (you can also buy sprouted)

I always recommend baking with finely ground almond flour. This way, your cookies and cakes have a fine crumb and don’t fall apart.

Tips for Success

How to Store

Store leftover blueberry crumb cake in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days. You can also freeze slices individually for up to 2 months.

Whether you’re baking for a weekend brunch, a special gathering, or just want a healthier treat on hand, this homemade blueberry crumb cake is guaranteed to impress.

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Blueberry Crumb Cake (grain-free, gluten-free)

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• Author: Carrie Korem, FNTP
• Prep Time: 25
• Cook Time: 55
• Total Time: 1 hour 20 minutes
• Yield: Serves 8
• Category: dessert
• Diet: Gluten Free

• 1/2 cup unsalted butter, softened
• 1/2 cup organic cane sugar
• 2 large eggs, room temperature
• 1 teaspoon almond extract
• 1 teaspoon vanilla extract
• 2 tablespoons whole milk or coconut milk
• 1 tablespoon fresh lemon juice
• 1 1/2 cups finely ground almond flour
• 2 tablespoons coconut flour
• 1/4 cup arrowroot flour
• 1 teaspoon baking powder (make sure it’s grain-free)
• 1/4 teaspoon unflavored gelatin
• 1/2 teaspoon Celtic sea salt
• 1 pound fresh blueberries

For the topping:

Instructions

1. Preheat the oven to 350ºF and adjust the rack to the middle position.
2. Place the butter and maple sugar in the bowl of a standing mixer with the beater attachment. Beat on medium speed for 3 minutes. With mixer on low, beat each egg in until fully incorporated. Mix in almond extract and vanilla extract.
3. In a small measuring cup, combine milk and lemon juice and let sit while you prep the rest of the cake.
4. Combine the almond flour, coconut flour, arrowroot, baking powder, gelatin and sea salt in a mixing bowl.
5. Gradually add the flour mixture to the butter mixture alternately with the milk/lemon mixture, beating just until combined after each addition.
6. Pour the batter into a buttered 9-inch cake pan (preferably one with a removable bottom). Place the blueberries in an even layer on top of the cake batter.
7. Make the topping by placing the almond flour, coconut flour, gelatin, maple sugar, sea salt and nuts in the bowl of a food processor and pulse for eight 1-second pulses. Add the butter, and pulse until the mixture forms moist clumps. Using your hands, sprinkle the crumble topping evenly over the blueberries.
8. Bake until golden brown, about 55 minutes to 1 hour. Cool for 10 minutes and then remove the cake from the pan. Cool completely and then serve. Best served the day it’s baked.