Primal Blueberry-Hazelnut Breakfast Cake Crumble

Primal Blueberry Hazelnut Breakfast Cake Crumble

I’m not sure where I stumbled upon my inspiration for this recipe. It could have been on Pinterest but I truly don’t remember. This Primal Blueberry-Hazelnut Breakfast Cake Crumble will melt in your mouth, and crumble in your hands. :)

I have bounced around the internet looking at a bunch of different Paleo/Primal recipes, it’s amazing how much you can jump around in a matter of minutes, especially with cooking inspirations from Pinterest.

I spent a bunch of time in the kitchen trying out recipes and making snacks for the week. Some of the recipes I tried I’ll be referring back to in new posts this week and next but here’s a preview of what I made: savory crackers, kale chips, Lara bars, granola bars and graham crackers, all on top of our regular savory meals.

I plan to try out a few more recipes for the first time this week including sushi, lobster and some other fun stuff for Valentine’s day! Can you tell I’m excited? :)

So this cake is one of the things I made this weekend. It’s so moist that I had to call it a crumble.

Primal Blueberry-Hazelnut Breakfast Cake Crumble

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 :)

Prefer savory over sweet? Try one of these instead