Ingredients

The following ingredients have 4 Servings
  • 3 tablespoons butter, (chilled and sliced or cubed)
  • 1/3 cup almond flour
  • 2 tablespoons coconut sugar (or brown sugar)
  • 2 teaspoons ground cinnamon
  • 1½ cups almond flour, (finely ground)
  • 1 cup gluten-free flour blend with xanthan gum
  • 1 teaspoon gluten-free baking powder
  • 2 tablespoons lemon zest, (from one large lemon)
  • 1/2 teaspoon sea salt or Kosher salt
  • 4 large eggs, (at room temperature)
  • ½ cup Monkfruit sweetener (or granulated sugar)
  • 3/4 teaspoon pure almond extract
  • 1/2 cup olive oil, (extra virgin)
  • 1 1/2 cups fresh or frozen blueberries

Instruction

  • Preheat the oven to 350°F. Line an 8-inch square baking pan both ways with strips of parchment paper.
  • Combine the streusel ingredients in a small bowl, using your fingers to work the butter into the sugar and almond flour.
  • In a medium bowl, whisk the dry ingredients together: the almond flour, gluten-free flour blend, baking powder, lemon zest and salt.
  • Toss the blueberries with the dry ingredients until coated with flour.
  • In a blender or food processor, blend the eggs, sweetener, almond extract and olive oil.
  • Add the wet ingredients to the dry ingredients, stirring just until blended.
  • Transfer the batter to a prepared pan and sprinkle with the streusel topping.
  • Bake at 350°F. for 34- 38 minutes or until a toothpick inserted in the center comes out clean.