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Blueberry Tart with Cream and Crumb Topping (Gluten-Free)

Here’s a recipe for a delicious Sour Cream and Blueberry Streusel Cake, using a gluten-free flour blend. The base and the streusel are made with a combination of rice flour and cassava flour, giving the cake a light yet crispy texture. With a creamy sour cream filling, sweet blueberries, and crunchy streusel, this cake is a true delight!

Level

easy

Duration

45-50 Min

Portions

8

Ingredients

For the base and the crumb topping

  • 100 g of rice flour
  • 100 g  of cassava (tapioca) flour
  • 100 g of cold butter (cut into pieces)
  • 3 tablespoons of honey (as a sweetener)
  • a pinch of salt

For the sour cream filling

  • 400 g of sour cream
  • 2 eggs
  • 2 tablespoons of honey
  • 1 teaspoon of vanilla extract

+

  • 250 g of fresh or frozen blueberries
  • 1  tablespoon of honey
  • 1 tablespoon of cornstarch (for thickening)

Preparation

1. Preheat the Oven
Preheat the oven to 180°C (356°F) and grease a 26 cm (approx. 10 inches) springform pan.

2. Prepare the Base and Crumb Topping
Mix the rice flour, cassava flour, butter, honey, and salt in a bowl. Knead with your hands until crumbs form. Take ⅔ of the mixture and press it into the pan to form the base. Reserve the rest for the streusel.

3. Prepare the Sour Cream Filling:
Whisk together the sour cream, eggs, honey, and vanilla extract until smooth. Pour this mixture over the prepared base and spread it evenly.

4. Prepare the Blueberries
Mix the blueberries with honey and cornstarch. Carefully place this mixture over the sour cream.

5. Add the Crumb Topping:
Evenly distribute the remaining streusel mixture over the blueberries.

6. Bake:
Bake the tart for 40-45 minutes, until the streusel is golden and crispy.

7. Serve:
Let the cake cool before serving. You can drizzle it with a bit of honey or dust with powdered sugar for a finishing touch. Enjoy this delicious gluten-free Blueberry and Sour Cream Tart!

The Good Things This Cake Brings You:

A slice of cake for you? Yes, I’ll take two! And you should do the same because this delicious cake will not only make your eyes sparkle but also put you in a great mood. The first bite releases happiness hormones and will make you smile – it’s so delicious that it’s hard to resist!

 

This gluten-free cake is packed with nutrients that benefit your body. Blueberries are rich in antioxidants that strengthen your immune system, while honey provides natural sweetness without the effects of refined sugar and has anti-inflammatory properties.

 

With a light blend of rice and cassava flour, you enjoy a perfectly fluffy and easily digestible cake, topped with a crunchy crumb topping that adds the perfect touch. A true delight for both body and soul, which not only satisfies you but also lifts your spirits!

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