Gluten-Free Blueberry Lemon Cake With Crumble Topping

Name: Gluten-Free Blueberry Lemon Cake With Crumble Topping
Ingredients: 1 ½ cups gluten-free flour (I use a mix of almond, sorghum, brown rice and tapioca); 2 teaspoons baking powder; 1/8 teaspoon xantham gum; 3/4 cup light brown sugar, packed; 1/2 cup unsalted butter, melted; 1/2 teaspoon salt; 2/3 cup milk; 2 large eggs; 2 teaspoons vanilla extract; 2 teaspoons lemon zest; 2 ½ cups blueberries; 1/2 cup almond flour; 1/4 cup light brown sugar; 4 tablespoons butter, room temperature

amotherworld.com

Here’s a simple gluten-free blueberry lemon cake with crumble topping recipe that’s sure to fill that tangy and sweet blueberry and lemon craving!

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Ingredients

1 ½ cups gluten-free flour (I use a mix of almond, sorghum, brown rice and tapioca)
2 teaspoons baking powder
1/8 teaspoon xantham gum
3/4 cup light brown sugar, packed
1/2 cup unsalted butter, melted
1/2 teaspoon salt
2/3 cup milk
2 large eggs
2 teaspoons vanilla extract
2 teaspoons lemon zest
2 ½ cups blueberries
1/2 cup almond flour
1/4 cup light brown sugar
4 tablespoons butter, room temperature