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
- 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 Makes 8-12 servings
- Preheat the oven to 350°F. Cream butter with lemon zest and 2 tbsp of the sugar until light and fluffy.
- Add the egg and vanilla and beat until combined.
- In a medium-sized mixing bowl, toss the blueberries with 1/4 cup of flour.
- In a different medium size mixing bowl whisk together the remaining flour, baking powder and salt.
- Add the flour mixture to the batter a little at a time, alternating with the yogurt. Fold in the blueberries.
- 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.
- 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.)
- Let cool at least 15 minutes before serving.
- Enjoy :)