Primal Blueberry-Hazelnut Breakfast Cake Crumble

Primal Blueberry Hazelnut Breakfast Cake Crumble

We don’t normally do sweets for breakfast, but every now and then we like to treat ourselves. When we do, this Primal Blueberry-Hazelnut Breakfast Cake Crumble really hits the spot!

Is It Cake? Or Is It Crumble?

Technically it’s cake, but it’s so moist, I felt the name “crumble” suited it better. That means you have to be careful when you cut into this baby. You will definitely need a plate or at least a paper towel/napkin. If you’re too impatient (which is totally understandable), your hand will do in a pinch. Just be careful not to burn yourself, as blueberries tend to come out of the oven very hot.

Make It Ahead

The great thing about recipes like this is they can be made ahead of time. If you want a little treat to go with your eggs or breakfast salad in the morning, you can whip up a batch of this cake once and enjoy it for the rest of the week. If you live with others though, you might have to make more than one batch, as keeping it all to yourself simply will not be an option.

From Breakfast To Dessert!

I think this blueberry cake makes for a perfect breakfast treat, but you don’t have to have it first thing in the morning. A lot of people prefer to save their carbs for the end of the day, and if that works for you, there’s no reason you can’t enjoy this crumble in the evening as a special treat for dessert. The only trouble will be keeping yourself away from it all day long.

Primal Blueberry-Hazelnut Breakfast Cake Crumble

Yield: 8-12 Servings

Ingredients

  • 1/2 cup unsalted grassfed butter, room temperature
  • 2 teaspoon lemon zest
  • 2 tablespoons coconut sugar + 1 extra tablespoon for sprinkling on top
  • 1 organic egg, room temperature
  • 1 teaspoon pure vanilla extract
  • 2 cups hazelnut meal/flour
  • 2 teaspoon baking powder
  • 1 teaspoon sea salt
  • 2 cups blueberries
  • 1/2 cup grassfed Traders Point Creamery raspberry yogurt or coconut milk

Directions

  1. Preheat the oven to 350°F. Cream butter with lemon zest and 2 tbsp of the sugar until light and fluffy.
  2. Add the egg and vanilla and beat until combined.
  3. In a medium-sized mixing bowl, toss the blueberries with 1/4 cup of flour.
  4. In a different medium size mixing bowl whisk together the remaining flour, baking powder and salt.
  5. Add the flour mixture to the batter a little at a time, alternating with the yogurt. Fold in the blueberries.
  6. Grease an 8x8inch square baking dish (or whatever you have on hand) with butter. Spread batter into the dish. Top the batter with the remaining tablespoon of sugar.
  7. Bake for 35 minutes. Check with a toothpick for doneness. If necessary, return pan to oven for a couple of more minutes. (Note: Baking for as long as 10 minutes more might be necessary.)
  8. Let cool at least 15 minutes before serving.
  9. Enjoy :)