Oatmeal Blueberry Crumb Cake
Every bite of this blueberry crumb cake is divine! It's moist, not overly sweet, and filled with bursting blueberries. A true crowd-pleasing dessert made with hearty oat flour and unrefined sugar!
Servings 9
Calories 313kcal
Equipment
- Electric hand mixer
- 8x8 inch baking pan
Ingredients
- 1 1/4 cup oat flour (use gluten-free oat flour if needed)
- 3/4 cup coconut sugar
- 1 1/2 cups fresh blueberries
- 3/4 stick butter, room temperature - not super soft (see notes for dairy-free option)
- 2 eggs (room temperature)
- 1 teaspoon vanilla
- 1/3 cup sour cream (see notes for dairy-free substitute)
- 1 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/2 teaspoon salt
Crumble Topping
- 1 cup oat flour
- 1/2 cup coconut sugar
- 1 teaspoon cinnamon
- 4 Tablespoon butter (room temperature)
Instructions
- Preheat oven to 350F.
- In a large bowl use electric hand mixer to whip butter and sugar (about 3 minutes). Add eggs one at a time, then mix in sour cream and vanilla.
- In a separate bowl mix oat flour, baking soda, baking powder, and salt. Add dry to wet ingredients and gently fold in with rubber spatula - be careful to not over mix batter.
- Line a 8x8 inch pan with parchment paper and pour batter into pan. Sprinkle with layer of blueberries. Use fork to mix together crumble toppings then sprinkle on top of cake.
- Bake uncovered 45-50 minutes - my cake is usually done at 45 but test with toothpick in center to check. Let cake cool for 10-15 minutes then lift edges of parchment paper from pan and cut cake into 9 pieces. Serve and enjoy!
Notes
Make it dairy-free: I have made this recipe successfully with dairy and without it. To make it completely dairy-free use vegan butter and vegan/dairy-free sour cream. The dairy-free version of this cake has identical taste and texture as the dairy version - so fear not. :)
Nutrition
Calories: 313kcal | Carbohydrates: 44.9g | Protein: 5.9g | Fat: 12.3g | Cholesterol: 64.6mg | Sodium: 317.1mg | Sugar: 27g