Anything lemon blueberry or lemon poppy seed is my favourite baking combination ever. I make gluten-free shortbread with dried blueberries and lemon zest and they are a lot more flavourful than the regular shortbread. Who knew anything could be better than the melting buttery shortbread? Add lemon and blueberry and bam – you have yourself a winner!
I used the recipe from this website and made it into mini muffins – not a cake because I didn’t actually have a cake pan right now which I know, makes me an insane person.
I ended up using coconut oil because I didn’t have grapeseed or ghee and I used the maple syrup and egg options. I didn’t end up trying the frosting completely but I did put vanilla yogurt in between and I have to say – it was pretty good and a nice complement to the tart sweetness and tart from the blueberries.
One batch DID fall apart though and that was 100% my fault, not anything to do with the recipe.
So folks, if you’re baking gluten-free it’s important to evaluate whether it’s the recipe that isn’t working or if it’s the process. That’s why when I bake gluten free I tend to make muffins (instead of cakes – hence why I have a lot more muffin pans than cake pans apparently) on the first round and I will cook 2 different batches so I have 2 attempts at the cooking time and 2 attempts at the removing from the trays just to be sure it’s not the recipes fault, and you know, so I don’t burn them.
The trick to making this recipe not fall apart, was leaving them in the pan to cool for a bit – which they did point out on the website and I obviously listened well – then using a rubber spatula, gently release the edges from the pan and gently taking them out. If you take them out while they’re hot, well, enjoy your lemon blueberry crumble – which tastes all the same in your mouth anyways 🙂
Preheat oven to 350F. Add almond flour to a bowl and add 3 tbsp poppy seeds, this is what 1 tbsp poppy seeds looks like in your hand
Add 1/2 tsp baking soda and 1 tsp baking powder – this is what they both look like on your hand
Melt maple syrup and coconut oil in a pan
Zest your lemon into the syrup and oil pan
Squeeze half the lemon into the syrup and oil pan and bring to a boil then quickly remove
Pour the syrup/oil mixture into the almond flour mixture and stir
Beat the eggs in a separate dish and then pour into almond flour mixture and stir
Add blueberries and gently mix
Stare at the batter and try not to eat it
Lightly grease mini muffin tin (I used coconut oil by wiping it onto a paper towel and then smearing it inside the muffin slots) Then fill each muffin slot to the top (the batter will be sticky). Wet your finger and slightly dry it but leave it damp – then use your finger to push the batter down into the pan as it will prevent the batter from sticking to your finger. And now it’s ready to bake! Bake for 10 minutes and watch the edges. It’s ready when the edges are slightly golden brown.
Sarah Maughan is a Registered Holistic Nutritionist based in Toronto, ON and has been consulting since 2009. Her website aims to educate you, make you laugh, help you live and inspire you to eat whole food! To stay up to date sign up for free blog and recipe updates! In the meantime, empower your body with food!
Hi Sarah! I hope you’re doing well! This recipe sounds so yummy but you don’t say how much almond flour to use. Is it 4 cups like in the original recipe for the cake? I’d like to make it today so please let me know when you can. Thanks!
Hi RonniLyn!
Yes everything is the same for the amounts – 4 cups of almond flour 🙂
Enjoy!