SERVES 8 TO 10
Ingredients
Streusel Topping
ВЅ cup almond flour
в…” cup palm sugar
Вј teaspoon ground cinnamon
Pinch salt
4 tablespoons coconut oil, softened
Cake
1ВЅ cups almond flour
1ВЅ teaspoons baking powder
10 tablespoons coconut oil, softened
в…” cup palm sugar
ВЅ teaspoon salt
ВЅ teaspoon grated fresh lemon zest
2 large eggs, room temperature
1ВЅ teaspoons vanilla extract
4 cups fresh blueberries
Coconut oil for greasing cake pan
Preparation
1.В В Adjust an oven rack to the lower-middle position and preheat the oven to 350В°F. Grease and flour a nine-inch round cake pan, then line bottom with parchment paper.
2.В В Whisk the flour, palm sugar, cinnamon, and salt together in a large bowl. Beat in the coconut oil with an electric mixer on low speed until the mixture resembles moist crumbs.
3.В В In a small bowl, whisk the flour and baking powder together. In a separate large bowl, beat the coconut oil, palm sugar, salt, and lemon zest together with an electric mixer on medium speed until light and fluffy. Beat in the eggs, one at a time, until combined (about 30 seconds), followed by the vanilla.
4.В В Reduce the mixer speed to low and slowly add in the flour mixture until just incorporated (the batter will be extremely thick and heavy). Gently fold in the blueberries with a rubber spatula.
5.В В Scrape the batter into the prepared pan, smooth the top, and gently tap the pan on the counter to settle the batter. Sprinkle the streusel evenly over top. Bake the buckle until it is a deep golden brown and a toothpick inserted into the center comes out with a few crumbs attached (about 55 minutes), rotating the pan halfway through baking.
6.В В Let the cake cool in the pan for 10 minutes (the cake will fall slightly as it cools). Run a small knife around the edge of the cake and flip it out onto a large plate (not the serving platter). Peel off the parchment paper, flip the cake right-side up onto a serving platter, and let cool until just warm or to room temperature (at least one hour) before serving.
