Blueberry Coffee Cake Cinnamon Oat (Printable Version)
Moist blueberry cake with lemon zest and cinnamon, topped with a crunchy oat streusel for sweet mornings.
# Ingredients:
→ Streusel Topping
01 -
100 g brown sugar or coconut sugar
02 -
60 g all-purpose flour
03 -
50 g rolled oats
04 -
1 teaspoon ground cinnamon
05 -
1/4 teaspoon salt
06 -
85 g unsalted butter, chilled, cut into small cubes
→ Batter
07 -
240 g whole wheat pastry flour
08 -
100–150 g granulated sugar
09 -
2 teaspoons baking powder
10 -
1/2 teaspoon baking soda
11 -
1 teaspoon ground cardamom
12 -
1 teaspoon ground cinnamon
13 -
1/2 teaspoon salt
14 -
75 g unsalted butter, chilled, cut into small cubes
15 -
2 tablespoons avocado oil or neutral oil
16 -
120 ml milk (whole, low-fat, or plant-based alternative)
17 -
120 g sour cream or Greek yogurt
18 -
2 large eggs
19 -
2 teaspoons vanilla extract
20 -
zest of 1 lemon
21 -
2 tablespoons fresh lemon juice
22 -
300 g fresh blueberries
# Steps:
01 -
Preheat oven to 175°C. Lightly grease a 23-cm springform pan with oil and line the base with parchment paper if desired.
02 -
In a medium bowl, combine brown sugar, flour, oats, cinnamon, and salt. Using a pastry cutter or forks, cut in the cold butter until coarse crumbs form. Set aside.
03 -
In a large mixing bowl, whisk together whole wheat pastry flour, sugar, baking powder, baking soda, cardamom, cinnamon, and salt. Add the cubed cold butter and work it into the flour mixture until the texture resembles coarse sand.
04 -
In a separate bowl, whisk together oil, milk, sour cream, eggs, vanilla extract, lemon zest, and lemon juice until smooth.
05 -
Gently fold the wet mixture into the dry ingredients until just combined. Batter will be thick; avoid overmixing.
06 -
Using a spatula, spread two-thirds of the batter evenly in the prepared pan. Sprinkle half of the blueberries over the batter.
07 -
Distribute the remaining batter in spoonfuls over the blueberries, spread gently to cover, and sprinkle the remaining blueberries on top.
08 -
Evenly distribute the streusel mixture over the surface.
09 -
Bake in centre of preheated oven for 55 to 70 minutes, or until the center is set and a skewer inserted comes out clean.
10 -
Transfer pan to a wire rack and allow to cool for 20–30 minutes before unmolding and slicing.
# Notes:
01 -
Whole wheat pastry flour adds a subtle earthy note; substitute with all-purpose or a mix of flours if preferred.
02 -
Oats can be replaced with chopped pecans or walnuts in the topping for variation.
03 -
If using frozen blueberries, add them still frozen; do not thaw. Baking time may increase by 10 minutes.
04 -
Store in an airtight container at room temperature for up to 4 days. Reheat briefly in a 175°C oven to refresh texture.