Blueberry crumb cake

The secret is, blueberries are in the cake and crumb top. 

Blueberry Crumb Cake

cake:

• 1/2 cup organic shortening or butter
• 1/2 cup sugar
• 2 eggs
• 1 cup almond flour
• 1 cup flour
• 1 cup blueberries (fresh or frozen)
• 1 tsp baking powder

crumb top:

• 1/3 cup organic shortening or butter
• 1/2 cup sugar
• 1/4 cup almond flour
• 1/4 cup rolled oats
• 1/2 cup graham flour or whole wheat flour
• 1/4 cup slivered almonds
• 1 cup blueberries

Preheat oven to 350º. For the cake, cream together the shortening and sugar, then add in the eggs one at a time. Mix in all the rest of the ingredients except for the blueberries, which you fold into the batter last. Pour into 8×8 inch pan. In a different bowl (or the same one after you scrape out all the batter), mix all the ingredients (except the almonds and blueberries) with a spoon till it looks like a loose crumb mixture. Stir in almonds and blueberries. Pour on top of the cake batter. Bake for 45mins.

 - L