Description
A delightful and healthier take on the classic blueberry crumble cake, packed with juicy blueberries and topped with a crunchy crumble.
Ingredients
- Fresh Blueberries (2 cups)
- Whole Wheat Flour (1 ½ cups)
- Coconut Sugar (¾ cup)
- Baking Powder (2 teaspoons)
- Cinnamon (1 teaspoon)
- Greek Yogurt (½ cup)
- Eggs (2 large)
- Vanilla Extract (1 teaspoon)
- Oats (½ cup)
- Butter (¼ cup, melted)
Instructions
- Preheat the oven to 350°F (175°C).
- Grease a 9-inch round cake pan with cooking spray or melted butter and line with parchment paper.
- Whisk together the whole wheat flour, coconut sugar, baking powder, and cinnamon in a large bowl.
- Add Greek yogurt, eggs, and vanilla extract to the dry ingredients, mixing until just combined.
- Fold in the fresh blueberries gently.
- Transfer the batter to the prepared pan and level the surface with a spatula.
- Mix oats, melted butter, and a pinch of cinnamon in a bowl for the crumble topping.
- Evenly sprinkle the crumble topping over the cake batter.
- Bake in the oven for about 35-40 minutes, or until a toothpick comes out clean.
- Cool for about 10 minutes in the pan before transferring to a wire rack to cool completely.
Notes
Serve warm or at room temperature, optionally garnished with powdered sugar or fresh blueberries.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 8g
- Sodium: 150mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 50mg
Keywords: blueberry, crumble cake, healthy dessert, brunch recipe, vegetarian baking