• Katherine Arthurs

Gluten Free Maple Blueberry Cornmeal & Cinnamon Cake With Oat Crumble

Imagine. You walk off the school bus after an exhausted yet fun and full day of education in kindergarten to CAKE! I mean, after you walk 1/4 mile down your driveway in the snow without a coat and a dog that just rolled in his own poop. oh the joys of CAKE!

I love these types of cake. I mean you can have it for breakfast, brunch, snack, dessert...all of the above. It has blueberries in it so its healthy. Speaking of healthy - there isn't any processed sugar in this. Maple syrup is King (actually QUEEN) here. The cornmeal adds a nice texture, the cinnamon and lemon zest are perfect...along with coconut cream - yes, seriously, get it and use it.

Let's make some cake!

Gluten Free Blueberry Cornmeal & Cinnamon Cake

*inspired from Smitten Kitchens version

1 1/4 cups gluten free flour blend (I used this one)

1/2 gluten free cornmeal

2 teaspoon baking powder

1/2 teaspoon salt

1/2 teaspoon cinnamon

8 tablespoons butter, room temperature

3/4 cup real maple syrup (use high quality)

2 large eggs, room temperature

1/4 teaspoon vanilla extract

zest from one lemon

1/3 coconut cream (I used this brand)

2 cups blueberries, rinsed and dried (mix with 1 teaspoon flour)


1 tablespoon gluten free flour blend

1 tablespoon cornmeal

2 tablespoons gluten free oats

1/4 teaspoon cinnamon

1 pinch of salt

3 tablespoons cold butter, cubed

Preheat oven to 350F. Butter or spray a 8 inch squash pan and set aside.

In a small bowl combine the dry ingredients: flour, cornmeal, baking powder, salt & cinnamon. In a stand mixer bowl combine the butter and maple syrup. Stir on medium/low speed for 1 minute. Add 1 egg at a time, stirring for 15 second. Add vanilla extract and lemon zest, stir for 15 seconds and scarp the sides down. Add 1/3 of the flour mixture and stir to just combine, then add 1/2 of the coconut cream and stir just to combine. Repeat this pattern until all is finished - ending with the flour mixture. Don't over mix - just stir to combine. Turn mixer off and fold in the blueberries carefully.

Add batter to the prepared baking dish. Spread around so that is even and gets into the corners.

Prepare the crumble in a small bowl. Combine all ingredients - using your fingers or a fork press the butter into the flour and oats until it is combine. Sprinkle over the top of the batter.

Bake the cake for 40 minutes. Remove from oven and let cool completely on a wire rack. Enjoy!

**Don't have coconut cream? Use sour cream instead.

**Serve with whipped coconut cream - just do it, you will thank me. I used Nature's Charm