Desserts,  Gluten-Free,  Summer

Gluten Free Bilberry Crumb Cake

  I have been thinking about this cake since my first trip to Finland, at that time I hadn’t been on my gluten free diet yet so I could fully enjoy the culinary delights of this country. I will always remember a small coffee shop right next to the place we stayed in and its display window with splendid pastries luring clients to go inside. Everyday the whole place was filled with the smell of freshly brewed coffee and cinnamon. But it wasn’t the cinnamon rolls that caught my attention, it was the bilberry crumble cake. Homemade style cake, simple and so delicious, with lots of butter, wild blueberries and sugary crumble – I will never forget that taste….Like your Granny would make it.

This year I finally decided to give it a try and make a gluten free version of this cake and I’m so happy with the result. The cake is delicious, quick and easy to make. I would even say it is quite similar to the one from my memories, just less sweet and buttery 🙂 

In my recipe I use bilberries (wild blueberries) and blueberries but you can just use one kind, depending what you have available. By adding oat flour to batter and oatmeal to crumble the cake will be a good alternative to your snack or even occasional breakfast. You can also try with other fruits, like blackcurrants or plums. I will definitely try!

Gluten Free Bilberry Crumb Cake

Gluten Free Bilberry Crumb Cake
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour



  • 120g almond flour
  • 70g rice flour
  • 80g oat flour
  • 70g tapioca starch
  • 70g ghee butter (room temperature)
  • 170g lactose free yogurt (room temperature)
  • 60g coconut sugar
  • 3 eggs (room temperature)
  • pinch of salt
  • 1 ⅓ teaspoon baking powder
  • ¾ teaspoon baking soda
  • 1 tablespoon lemon juice


  • 350g bilberries (clean and dry)
  • ¾ cup blueberries (clean and dry)

Crumble topping:

  • 40g almond flour
  • 30g oat flour
  • 50g oatmeal
  • 30g coconut sugar
  • 60g ghee butter (room temperature)
  • ½ teaspoon cinnamon


  1. Preheat the oven to 175°C/347F and line the baking pan (roughly 35 cm long and 28 cm wide) with parchment paper, then lightly grease the paper with ghee butter.
  2. Make crumble topping: In the bowl, stir together almond flour,  oat flour, oatmeal, coconut sugar, cinnamon and butter. Form crumbs with a fork or your fingers.
  3. Make cake batter: In a mixing bowl, beat together ghee butter and coconut sugar. Add the eggs, one by one, continuously mixing until fully combined. Mix in the yogurt and lemon juice.  In a separate bowl mix all dry ingredients. Then mix them with butter mixture and stir with a spatula only to combine the ingredients.
  4. Transfer the batter to your baking pan, smooth it out and sprinkle berries on top. Sprinkle the crumble over the top of the cake.
  5. Bake at 175ºC for 45 minutes and let it cool on a rack.

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