I tend to walk by the baked goods section at Whole Foods or a coffee shop and salivate. I hold back because I don't like to overindulge often, but man sometimes I just want that darn blueberry cake.
So today I made the darn blueberry cake. But full disclosure, I made it for the front office staff at my daughters school. It's a new school year and they work so hard helping the students, teachers, and parents, they definitely deserve to be recognized.
This is a super easy blueberry cake recipe; there are no tricks or hard to pronounce things. It's basic, delish, + dairy free. Hope you like!
Blueberry Cake with Brown Sugar Oat Crumble
Makes 16- 20 squares
- 2 cups all purpose flour; I really wanted to use almond flour but I didn't have any!
- 2 tsp baking powder
- 1/2 tsp kosher salt
- 3/4 cup sugar
- 1/3 cup coconut oil + 1.5 tbsp coconut oil
- 3/4 unsweetened vanilla coconut milk
- 1 large egg
- 1 tsp vanilla extract
- 1/2 a lemon, zested
- 2 cups blueberries, separated
- 3/4 cup old fashioned rolled oats
- 1/2 cup dark brown sugar
Preheat oven to 350 degrees.
Line an 8x8 pan with parchment paper and spray with nonstick cooking spray.
Sift all of the dry ingredients (flour, sugar, baking powder, salt) in a bowl. In another bowl, whisk the coconut oil until creamy, whisk in the coconut milk. Add this to the dry ingredients. Add the egg into the mix as well as vanilla and mix until combined. Fold in 1.5 cups of the blueberries as well as the lemon zest. Pour batter into prepared pan.
In another bowl, mix together 1.5 tbsp of the coconut oil, the rolled oats, 1/2 cup of blueberries, and brown sugar. Sprinkle this mixture on top of the batter in the prepared pan.
Bake in the oven 45-55 minutes until a toothpick comes out clean.