Blueberry Coffee Cake with Oat Crumble Topping
Blueberry Coffee Cake with Oat Crumble Topping has a tender yellow cake base, plump blueberries, and a generous layer of cinnamon oat crumble.
Equipment
- 9-inch round cake pan OR 8-inch square pan
Ingredients
Coffee Cake Base
- ½ cup vegetable oil (canola, corn, avocado, or other neutral oil)
- 2 large eggs
- ½ cup Greek yogurt (or sour cream)
- 3 tablespoon 2% milk
- 1 cup granulated sugar (230g)
- 2 teaspoon vanilla extract (10g)
- 1½ cups all-purpose flour (187g)
- 1½ teaspoon baking powder (6g)
- ½ teaspoon kosher salt
- 1 cup blueberries (fresh or frozen, 170g)
Oat Crumble Topping
- ½ cup butter, salted (softened to room temperature)
- ½ cup light brown sugar (packed, 115g)
- 1 cup all-purpose flour (125g)
- ½ cup rolled oats (or old fashioned oats)
- ½ teaspoon kosher salt
- 1 teaspoon cinnamon (ground)
- ½ teaspoon baking powder
Instructions
- Preheat the oven to 350°F and spray a 9-inch round or 8-inch square baking pan with cooking spray.
- In a large mixing bowl, whisk together the oil, eggs, yogurt or sour cream, milk, sugar, and vanilla until completely smooth.
- In a medium bowl, add the flour, baking powder, and salt. Mix the dry ingredients with a fork. Toss in the blueberries and stir everything to coat the berries well.
- Add the dry ingredients to the wet ingredients and stir everything together just until mixed and no flour streaks remain. Set the batter aside.
- In the bowl you just used for the dry ingredients, add all of the oat crumble ingredients and mix everything together well. You should have large pieces and and small bits of the crumble.
- Add the coffee cake batter to the pan and spread it out in an even layer. Sprinkle the crumble mixture over the batter in an even layer.
- Bake the coffee cake for 50-55 minutes, until a toothpick inserted in the center comes out clean with a few crumbs of cake. The top and edges of the cake should be golden brown. Baking time will be a bit longer when you use frozen blueberries.
- For the best slices, cool the cake for at least an hour. Slice the cake into 12 wedges using a serrated knife and serve.
Nutrition facts are sometimes provided below and are calculated using an online calculator. With specific brands of ingredients and additions, omissions, or substitutions the nutrition facts may change. We encourage you to use your own nutrition facts calculator to obtain the most accurate nutrition facts for your meal.
Nutrition Facts
Calories: 408kcalCarbohydrates: 55gProtein: 6gFat: 19gSaturated Fat: 7gPolyunsaturated Fat: 6gMonounsaturated Fat: 5gTrans Fat: 0.4gCholesterol: 52mgSodium: 346mgPotassium: 118mgFiber: 2gSugar: 28gVitamin A: 293IUVitamin C: 1mgCalcium: 79mgIron: 2mg
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