Blueberry Lemon Crumb Cake (made with oat flour)
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.
Servings: 9
Calories: 217kcal
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 8x8 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!
Nutrition
Calories: 217kcal | Carbohydrates: 31g | Protein: 7g | Fat: 8g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 36mg | Sodium: 265mg | Potassium: 174mg | Fiber: 3g | Sugar: 5g | Vitamin A: 66IU | Vitamin C: 2mg | Calcium: 44mg | Iron: 2mg