Step 1

To make the topping: In a small bowl, use a fork or pastry blender to combine the almond flour, coconut oil, maple sugar, and lemon zest until crumbly. Cover and refrigerate while you prepare the cake batter.

Step 2

, Preheat your oven to 350°F. Line the bottom and sides of an 8” square pan with parchment paper, bringing it up and over two of the sides to create a sling (for easy removal of the cake once it’s baked). Lightly grease the parchment.

Step 3

, To make the cake batter: In a large bowl, whisk together the eggs, lemon juice and zest, coconut oil, extracts, and maple sugar.

Step 4

, In a separate bowl, combine the almond flour, baking soda, and salt.

Step 5

, Add the dry ingredients to the wet, stirring until thoroughly combined and smooth.

Step 6

, Fold in half the blueberries. Spread the batter into the prepared pan, smoothing the top; a small offset spatula works well here.

Step 7

, Sprinkle the remaining blueberries over the batter, then sprinkle the crumb topping over the berries.

Step 8

, To bake the cake: Bake the cake for 40 to 50 minutes, or until it’s golden brown and a toothpick or thin paring knife inserted near the center of the cake comes out mostly clean, with a few crumbs clinging to it.

Step 9

, Allow the cake to cool in the pan for at least 15 minutes. Then loosen its edges with a table knife, and use the parchment sling to remove it from the pan. Set the cake on a rack to cool.

Step 10

, To make the glaze: Blend the maple sugar in a high-speed blender, food processor, or spice/coffee grinder until it’s powdery. This can take up to 10 minutes in a food processor but requires only 30 seconds in a spice grinder.

Step 11

, In a small bowl, combine the powdered maple sugar with 1 tablespoon (14g) of the lemon juice. If needed, add additional lemon juice a few drops at a time to reach a drizzling consistency.

Step 12

, Drizzle the glaze over the cake. Serve slightly warm or at room temperature.

Step 13

, Storage instructions: Store leftover cake, well wrapped, at room temperature for up to three days; freeze the un-glazed cake for longer storage.