If you're looking for a gluten-free blueberry crumb cake recipe, this one is a winner. It's made with almond flour, coconut flour, and tapioca starch, so it's grain-free and gluten-free. The cake is moist and flavorful, with a sweet blueberry filling and a crunchy crumb topping. To make the cake, you'll need almond flour, coconut flour, tapioca starch, baking powder, salt, butter, eggs, honey, vanilla extract, and fresh blueberries. Mix the dry ingredients together, then add the wet ingredients and mix until smooth. Fold in the blueberries and pour the batter into a greased baking dish. To make the crumb topping, mix almond flour, coconut sugar, and butter until crumbly, then sprinkle over the cake batter. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean. Serve warm or at room temperature.
