I hope you are all staying safe! I apologize for not beeing very active here on my blog, I am regularly posting on Instagram, so I hope you will join me there as well!
It’s been very hot and humid here, we’ve had some much needed rain and everything in our garden is growing nicely.
This Blueberry-Crumble-Cake is so delicious! Perfect for blueberry season or you can use frozen berries as well. I love the crumble topping!
For the crumbles:
- 80 g ground almonds
- 3 tbsp coconut sugar
- 40 g butter, cold cut into small pieces
For the cake:
- 150 g butter, soft
- 1 1/2 tsp vanilla extract
- 150 g creamed honey
- pinch salt
- 4 eggs
- 250 g spelt flour
- 1 tsp baking powder
- 350 g blueberries, fresh or frozen
-Prepare a 24 cm Springform, line the bottom with parchment paper.
-Preheat oven to 350 F.
-Mix all ingredients for the crumbles, works best using your hands, set aside.
-Combine butter, vanilla extract, honey and salt, whisk well. Add eggs one at the time. Stir in flour and baking powder until well combined.
-Fill into prepared baking form, add blueberries and top with the crumbles.
– Bake in preheated oven for about 50 minutes.
– Let cool a bit before removing from baking form.