Blueberry Cinnamon Crumb Cake

Cake:
1 1/4 cup cake flour

2 cups fresh blueberries

1 cup powdered sugar/icing sugar or stevia (natural sweetener)

8 tablespoons butter, room temperature

1 cup plain Greek yogurt

2 large eggs, room temperature

1 lemon, zest

1 teaspoon pure vanilla extract

2 teaspoons baking powder

2 teaspoons cinnamon

1 teaspoon salt

Preheat oven to 350 F.

Sift flour, baking powder, cinnamon, and salt into a large bowl. Beat butter and powdered sugar on high speed until light and creamy (about 5 minutes). On low speed, add eggs one at a time, beating well after each addition. Add lemon zest, yogurt, and vanilla. Add flour to the batter to just combine. Fold in blueberries. Spoon batter into a prepared 9" by 9" round cake pan.

Crumb:

1 cup dark brown sugar

8 tablespoons butter

1 cup cake flour

1/2 cup sliced almonds

1 teaspoon nutmeg

In a food processor, pulse butter, flour, sugar, almonds, and nutmeg until it starts to resemble crumbs. Scatter over the top of the cake.

Bake for 50 to 60 minutes or until a skewer comes out clean when inserted into center.

Remove from the oven. Leave in the pan to cool completely before serving.

Gluten-Free Coconut Blueberry Crumble Tart

3 cups all purpose gluten-free flour

1 cup shredded coconut

4 cups blueberries

1 cup butter, chopped into small pieces

1 1/2 cups sugar

1 lemon, juiced

3 tablespoons lemon zest

1 teaspoon nutmeg

Pinch of salt

Preheat oven to 350 F.

In a medium size mixing bowl, add one cup of sugar, blueberries, lemon juice, and two tablespoons zest. Stir to combine. Set aside.

Add flour, coconut, butter, half a cup of sugar, one teaspoon of nutmeg, and one tablespoon of lemon zest in a food processor and pulse until it resembles crumbs.

Pour half the crumbs into a 9" prepared springform cake pan, spreading evenly to coat the bottom. Press crumbs down. Add blueberries and spread evenly. Add the rest of the crumbs on top making sure to cover all the blueberries (refer to picture).

Bake for 1 hour or until the blueberries are soft and the tart is a golden brown in color.