Blueberry Granola Crumb Cake (Grain Free)

Jul 6, 2020 | Breakfast, Desserts

This Blueberry Granola Crumb Cake is a moist grain-free cake studded with juicy blueberries and topped with a crisp granola streusel with Purely Elizabeth grain free granola!

This post is sponsored by Purely Elizabeth. All text and opinions are 100% my own. Thank you for continuing to support the brands who help make Elle Fait possible! 

Blueberry Granola Crumb Cake (Grain Free)

Blueberry season is my all-time favorite season (which you probably noticed since this is my 4th blueberry recipe in only a few short weeks.) So it was about time that I combined my favorite berry with my favorite baked good: a streusel-topped crumb cake. You read that right gang–it’s a match made in gluten free heaven

This crumb cake is lightly sweet, moist, and fluffy. Plus it’s topped off with the most delicious streusel made with grain-free granola. Words do not do this crumb cake justice, and you’ll be surprised that it’s truly grain and dairy free. I’ve tested it multiple times and given it away to several gluten-eating neighbors who were none the wiser. I really need to make one and keep the slices in my freezer for when my crumb cake cravings hit!

Fresh blueberries vs frozen

I love cooking with in-season fruit, so I prefer using fresh blueberries whenever possible. While you can achieve a similar result with frozen berries, I feel like there’s always a better blueberry taste when you use fresh fruit. You make the blueberry layer in this recipe by cooking down the fruit for a few minutes in a saucepan, so if you need to use frozen berries it will just take a few more minutes to cook. If you have a homemade blueberry compote or jam that you’d like to use up you could sub that in, too.

What you’ll need to make Blueberry Granola Crumb Cake

I’m not a fan of gluten-free recipes that have a laundry list of strange ingredients involved. You’ll only need a handful of ingredients to make this crumb cake, and most of them are Paleo pantry staples, and lower-cost gluten-free flours. And if you don’t have blueberries you can always use a different fruit! And of course, you’ll need some grain-free granola for the streusel.

  • Coconut Flour: I love coconut flour for adding fluff and chew to grain-free baked goods
  • Cassava flour: This helps give a fluffy, gluten like texture without the gluten
  • Tapioca Starch: Adding a bit of tapioca starch gives a bit of flakiness to gluten-free baking.
  • Cream of tartar: this helps make up for the lack of baking powder.
  • Baking soda: for that fluff factor.
  • Coconut Milk: A dairy-free way to add moisture to the batter. You can sub almond milk or another dairy-free milk.
  • Apple Cider Vinegar: I add this to my coconut milk to make a dairy-free buttermilk
  • Coconut sugar: a lower inflammatory sugar option that I use in most of my baking.
  • Coconut oil: You could sub avocado oil depending on what you have on hand.
  • Egg: You can try a flax egg to make these vegan, but I haven’t personally tested that.
  • Blueberries: wouldn’t be a blueberry crumb cake without them! See notes above about frozen blueberries
  • Purely Elizabeth Grain-Free Granola: This is the secret ingredient to making the best granola streusel ever! I use their Coconut Cashew flavor granola.

Tips for making the best grain-free crumb cake:

The great thing about this recipe is that even though it is gluten-free, it’s not finicky or over complicated. You just mix your wet ingredients, add in the flours, and pile everything in a pan with a layer of blueberry filling and streusel! Here are a few tips to make sure your crumb cake is as good as possible:

  • Don’t pack your coconut flour too much when you’re measuring or the batter may be too dry.
  • Don’t forget to line your baking dish with parchment paper.
  • Make sure your eggs are room temperature!
  • Add a bit more coconut milk if the batter is too thick.



Finding snacks when you eat grain-free can be tough, especially when you’re short on time. For a while, I was limited to trail mix and protein shakes which is great, but that can get a bit old and isn’t very nutritionally diverse. Purely Elizabeth is one of my FAVORITE brands that have ventured into the grain-free space, and I’m so glad they’ve added grain free granola to their line of healthy snacks. And if you’re a fan of oats in your granola, don’t get thrown off by the fact that it’s grain-free. Their products are always flavorful,  and the quality of their ingredients is top notch. From their grain free granola to their bars and now their pancake mixes, I can always count on Purely Elizabeth to keep me fed for a busy day of creating! Their snacks are always on my list when I have a hike or a trip planned, too.

And their Coconut Cashew Granola is my favorite flavor. It pairs perfectly with fruit or smoothies, goes perfect on top of pancakes, and is delicious and flavorful all on it’s own! It’s always in my cupboard and I love sharing it with friends and family–even the ones who can tolerate grains can’t stay away from this granola. Which makes it the perfect addition to the streusel top on this crumb cake that is made for sharing!

Blueberry Granola Crumb Cake

This Blueberry Granola Crumb Cake is a moist grain-free cake studded with juicy blueberries and topped with a crisp granola streusel with Purely Elizabeth grain free granola!

COURSE Breakfast
Cuisine American
PREP TIME 15 minutes
COOK TIME 40 minutes
TOTAL TIME 55 minutes


  • 2 large eggs
  • 1/2 cups coconut sugar
  • 1/2 cups coconut oil
  • 1/2 cup full fat coconut milk
  • 1 tsp apple cider vinegar
  • 1 teaspoon baking soda
  • 1/4 tsp cream of tartar
  • 1 teaspoon salt
  • 3/4 cup cassava flour
  • 1/4 cup tapioca flour/starch
  • 1/2 cup coconut flour

For filling:

  • 1.5 cups fresh blueberries
  • 1 tbsp coconut sugar
  • 2 tbsp water
  • 1 Tbsp arrowroot starch or tapioca

For crumble topping

  • 1 Cup Purely Elizabeth Coconut Cashew Grain-Free Granola slightly crushed in a plastic bag to break down any large pieces.
  • 1/4 cup coconut flour
  • 2 tbsp coconut sugar
  • 1/4 cup coconut oil


  1. Preheat oven to 325 degrees Fahrenheit. Line a 9 inch cake pan with parchment paper and grease with coconut oil.
  2. To make filling, place the blueberries in a saucepan over medium-low heat with sugar, water,and tapioca starch. Cook for 7-8 minutes, stirring every few minutes, until blueberries are broken down and thickened. Remove from heat and set aside.
  3. To make the crumble mix together all crumble ingredients (granola, coconut flour, sugar, and oil) with a fork and set aside.
  4. In a large bowl beat eggs, and sugar until well creamed. Add coconut oil and continue to beat well for a minute to combine. Stir in coconut milk with vinegar, then baking soda and cream of tartar
  5. Add cassava flour, coconut flour, tapioca starch and stir well to combine. Batter will be thick but should be spreadable. If it's too thick add 2 tbsp coconut milk.
  6. Spoon half of the batter evenly into the prepared dish, then spread in the blueberry filling. Top with the remaining batter.

  7. Pour the crumble evenly over the filling. Bake for 35-40 minutes, or until lightly browned and a knife comes out clean. Allow to cool for at least 15-20 minutes before removing from the pan. Enjoy!


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Hey! I’m Moriah– a commercial food and branding photographer and web designer who is perpetually drinking coffee and covered in dog hair. I write Elle Fait to celebrate the act of making: making food, making travel plans, making businesses, and making a habit of finding joy.  

About Elle Fait

Hi! I’m Moriah, a nomadic food photographer and recipe developer. Elle Fait means She Makes, and those two words sum up the best of who I am. Here you’ll find me creating elevated gluten/grain free recipes that everyone can gather around together.

Elle Fait is a space devoted to celebrating the act of making. Making wholesome paleo food, making art, making travel plans, and making a habit of finding the joy in life.

You can learn more about me here.

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