Ingredients
Blueberry Filling
- 350 g (about 2½ cups) fresh or frozen blueberries
- 50 g (¼ cup) sugar
- 15 g (1 tbsp) lemon juice
- 8 g (1 tbsp) cornstarch
Streusel Topping
- 75 g (¼ cup + 2 tbsp) sugar
- Zest of 1 lemon
- 70 g unsalted butter, softened
- ½ tsp vanilla bean paste (or 1 tsp vanilla extract)
- 120 g (1 cup) gluten-free flour blend
- 35 g (⅓ cup) almond flour
- ¼ tsp xanthan gum
- ¼ tsp salt
Lemon Cake
- 100 g (½ cup) sugar
- Zest of 1 lemon
- 115 g (½ cup) buttermilk, room temperature
- 85 g unsalted butter, melted
- 25 g (2 tbsp) vegetable oil
- 2 large eggs
- ½ tsp vanilla bean paste (or 1 tsp vanilla extract)
- 150 g (1¼ cups) gluten-free flour blend
- 35 g (⅓ cup) almond flour
- 1 tsp baking powder
- ¼ tsp baking soda
- ¼ tsp xanthan gum
- ¼ tsp salt
Equipment Needed
- 9-inch (23 cm) square baking pan
- Parchment paper
- Large mixing bowl
- Medium saucepan
- Whisk
- Spatula
- Cooling rack
- Measuring cups and spoons
Step-by-Step Instructions
The first thing I do is prepare the blueberry filling. I combine the blueberries, sugar, and lemon juice in a saucepan over medium-low heat. As the berries soften, they release their juices and create a beautiful deep-purple mixture. Once the berries have broken down, I stir in the cornstarch and continue cooking until the filling thickens. Then I set it aside to cool completely. (See the next page below to continue steps…)