Blueberry lemon crumb cake is made healthy and gluten free with whole grain oat flour. This breakfast cake is perfect to whip up for a morning treat.
Ingredients you’ll need to blueberry lemon crumb cake
- Oat flour
- Baking soda
- Salt
- Coconut oil
- Coconut sugar
- Almond milk
- Eggs
- Lemon juice
- Vanilla extract
- Lemon zest
- Blueberries
Irresistible blueberry lemon crumb cake
This blueberry crumb cake is easy, slightly sweet, and irresistible.
It is made with whole grain oat flour. Finely ground oat flour makes perfectly chewy and fluffy baked goods. And it only has one ingredient: ground oats! Oats also have many other nutritional benefits and they are loaded with antioxidants and fiber.
How to make this crumb cake recipe
- Firstly, preheat your oven to 325 degrees and grease an 8×8 pan with cooking spray.
- Secondly, prepare your topping in a small bowl: oat flour, coconut sugar and coconut oil
- Thirdly, in another small bowl bowl combine the dry batter ingredients: oat flour, baking soda and salt.
- Now, in a large bowl, whisk together the wet ingredients: eggs, applesauce, coconut sugar, almond milk, vanilla, lemon juice, and lemon zest. Whisk until fully combined and smooth.
- Then, pour the wet ingredients into the dry flour mixture and fold just until combined. And gently fold in the blueberries.
- Finally, pour your batter into prepared loaf pan. Add the topping and bake at 325 for 30 minutes.
What makes this crumb cake the best?
- Crumb cake is fluffy, chewy and moist with a lemon and blueberry flavor
- The whole cake has a layer of crumble which adds the perfect crispy crunch
- It is loaded with juicy blueberries
- This recipe is a slight lemon tang
- It makes the perfect breakfast or afternoon snack
Other healthy breakfast recipes you will love
If you love this coffee cake, definitely try some of my other favorite recipes below!
Easy breakfast flaxseed blueberry muffins
Naturally sweetened healthy paleo banana bread
Baked powdered sugar donut holes
Did you make this recipe?
If you made this crumb cake recipe I would really appreciate a star rating and a review! I really love hearing from you and seeing what you make.
Take a photo of what you make and tag me on Instagram. I can’t wait to see what you whip up!
Blueberry Lemon Crumb Cake (made with oat flour)
Ingredients
- 2 ¼ cups oat flour
- ¾ tsp baking soda
- ½ tsp salt
- 2 eggs
- ½ cup applesauce or coconut oil
- ½ coconut sugar or white sugar
- ½ cup almond milk
- 1 tsp vanilla
- 2 tsp lemon juice
- Zest from one or two lemons
- 1 cups blueberries
Topping
- ½ cup oat flour
- 2 tbsp coconut sugar
- 2 tbsp coconut oil or butter
Instructions
- Preheat your oven to 325 degrees and grease an 8×8 pan with cooking spray and line it with parchment paper.
- Prepare your topping by combining all topping ingredients in a small bowl. Set aside
- In another small bowl, combine the oat flour, baking soda and salt. Mix and set aside.
- In a large bowl, whisk the eggs, applesauce, coconut sugar, almond milk, vanilla, lemon juice, and lemon zest. Whisk until fully combined and smooth.
- Pour the wet ingredients into the dry ingredients and fold just until combined.
- Now, gently fold in to blueberries into the mixture. And pour your batter into prepared loaf pan.
- Add your crumble topping and bake at 325 for 30-40 minutes (until the center fully cooked and center is done).
- Let the coffee cake cool slightly before enjoying!
This was really good! I think the only change I made was adding a bit of extra lemon juice and blueberries and I cut the sugar by one tablespoon. I used coconut oil and coconut sugar. I also made the topping with 1/4 cup rolled oats and 1/4 cup oat flour. I did have to bake it for I think around 45 minutes to get the center done. I would recommend giving the oat flour measurement in weight, as well as cups, as oat flour can vary so much in volume, depending how much it’s packed. Thank you!
Hi Gwen! Thank you so much for the review! I really love hearing your feedback. I love the additions and substitutes you used – rolled oats sound delicious in the topping! I’m so glad you enjoyed this crumb cake recipe. Happy baking!
Can I use butter instead of coconut oil?
Hi Esther, yes feel free to substitute butter for the coconut oil. Happy baking!