This Blueberry Oat Crumble Coffee Cake is the real deal. It is moist from the use of sour cream and blueberries, so a fork is ideal. It’s not a heavy bite, but each bite is full of comforting flavors. Comfort is something we need right now, more than ever. And I am a sucker for a good crumble.
The topping on this coffee cake uses almond meal, oats, brown sugar, and a small amount of cinnamon. It’s the perfect accompaniment to the tang of the blueberries and sour cream.
How is this Blueberry Oat Crumble Coffee Cake made?
- Preheat oven to 350 F. Grease a 9-in by 9-in (or 8-in by 8-in baking dish) baking pan.
- Stir together blueberries and 1/2 tbsp flour in a small bowl. Set aside.
- In a separate bowl, whisk together flour, baking powder, salt, and 1/2 tsp ground cinnamon. In a large mixer bowl fitted with the paddle attachment, beat the softened butter and granulated sugar until light and fluffy. Gradually, beat in sour cream. Add egg, mixing well until combined, and the vanilla. Add flour mixture, blending just until combined. Fold in blueberries.
- Pour batter into prepared pan. Spread evenly.
- Combine almond meal, 1/4 tsp ground cinnamon, old-fashioned oats, and brown sugar. Add melted butter, and mix until crumbly. Sprinkle crumble evenly over prepared batter.
- Bake until a toothpick inserted into the center of the cake comes out clean, about 25 minutes. Allow cake to cool for 10 minutes before removing from pan.
This Blueberry Oat Crumble Coffee Cake is just what you need! I used a 9-by-9 inch pan which left my cake with a lower height. For a higher cake, you can use a smaller baking dish, like an 8-in by 8-in square. I hope you enjoy this cake and I hope that it can provide you with a little solace in these crazy times. Sending love and well wishes of health to all. Stay safe!
You may also like:
- Low-Carb Blueberry Coffee Cake
- Blueberry Oat Protein Muffins
- Protein Banana Bread with Cinnamon Sugar Crust
Blueberry Oat Crumble Coffee Cake
Ingredients
Blueberry Coffee Cake
- 1 cup all-purpose flour plus 1/2 tbsp for dusting blueberries
- ½ tbsp baking powder
- ⅛ tbsp salt
- ½ tsp ground cinnamon
- ½ cup unsalted butter softened
- ¾ cup granulated sugar
- ½ cup sour cream
- 1 large egg
- ½ tsp pure vanilla extract
- ¾ cup fresh blueberries
Oat Streusel
- ¼ cup brown sugar packed
- ¼ cup almond meal
- ¼ cup old-fashioned rolled oats
- ¼ tsp ground cinnamon
- 1 tbsp unsalted butter melted
Instructions
- Preheat oven to 350° F. Grease a 9-in by 9-in (or 8-in by 8-in baking dish) baking pan.
- In a small bowl, stir together blueberries and 1/2 tbsp flour. Set aside.
- In a small bowl, whisk together flour, baking powder, salt, and 1/2 tsp ground cinnamon. In a large mixer bowl fitted with the paddle attachment, beat the softened butter and granulated sugar until light and fluffy. Gradually, beat in sour cream. Add egg, mixing well until combined. Add vanilla. Add flour mixture, blending just until combined. Fold in blueberries.
- Pour batter into prepared pan. Spread evenly.
- Combine almond meal, 1/4 tsp ground cinnamon, old-fashioned oats, and brown sugar. Add melted butter, and mix until crumbly. Sprinkle crumble evenly over prepared batter.
- Bake until a toothpick inserted into the center of the cake comes out clean, about 25 minutes. Allow cake to cool for 10 minutes before removing from pan.
Notes
- Make sure baking powder is not expired, or close to expiration.
- Parchment paper can be used along with grease spray for easier cake removal. (I just don’t have any on hand.)
- The 1/2 tbsp of flour keeps the blueberries from sinking to the bottom of the cake. When using a 9-in by 9-in cake, the cake is low, so this may not be as evident.
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