Gluten Free | Grain Free | Low Carb
Preheat the oven to 350 F. Line a pan with parchment paper. Set aside. In a bowl, sift together the almond flour, coconut flour, baking powder, cinnamon, and salt until combined.
Preheat the oven to 350 F. Line a pan with parchment paper. Set aside. In a bowl, sift together the almond flour, coconut flour, baking powder, cinnamon, and salt.
Fold in the blueberries and spread the batter into the prepared pan. Set the pan aside while preparing the topping. Add all the topping ingredients and crumble with hands.
Bake for 30 to 35 minutes or until golden brown on the edges and a toothpick inserted in the middle comes out clean. Serve cake at room temperature.
FULL RECIPE AT: