I love to bake. And even though we try to eat as much whole food as possible, sometimes you just need to have some coffee cake. It's all about balance. That being said, I do try to adjust recipes to include healthier substitutions whenever possible.
Our local grocery store had a special on blueberries this week, so I picked some up with the idea of making a blueberry baked good of some sort. When I was browsing Pinterest for blueberry cake or muffins, there were a lot of recipes that were just over the top with sugar and oils, or just too many ingredients in general. I wanted something simple and easy to make, but that would turn out well and taste indulgent.
This cake is all of those things. All the ingredients are things that should be pantry staples for most people, and it's quick to whip together. And the best part? It is probably the best blueberry coffee cake you'll ever eat. Moist. Bursting with blueberries. Perfect crunchy crisp on top. Divine.
Blueberry Oat-Crumble Coffee Cake
adapted from bluberrycouncil.org
1/3 c old fashioned oats
1/3 c almond flour/meal
1/4 c brown sugar
2 t cinnamon
3 T butter, softened
1 2/3 c flour
2 t baking powder
6 T coconut oil, melted
3/4 c maple syrup
1/2 c sour cream
1/4 c plain yogurt (full fat)
2 c fresh blueberries, set aside about 1/8 c to sprinkle on top of batter after it's in baking dish (frozen should work too)
1. preheat oven to 350°F
2. spray a 9x9 baking pan with non-stick spray.
3. make the topping: in a small bowl, stir oats, flour, sugar, and cinnamon. add butter and blend with fork until crumbly. set aside.
4. make the cake batter: in a large bowl, lightly beat eggs, then add coconut oil, syrup, sour cream, and yogurt and beat until blended. add flour and baking powder to bowl and stir until combined. gently fold in blueberries.
5. pour batter into prepared pan. evenly drop reserved blueberries on top of batter, then sprinkly the topping mixture evenly on top.
6. bake until a wooden pick inserted in the center comes out clean, about 40-45 minutes.
7. let cool in pan 30 minutes before serving.