Blueberry “Crumb” Cake

By: Therese Bonanni, MS, RDN

This hearty cake tastes like a muffin, and can be enjoyed as a special occasion breakfast or even for dessert. If you have a nut allergy, you can omit almond flour and use all white whole wheat flour. To make it dairy free, simply substitute oat milk or a preferred plant-based milk. To make it gluten-free, try oat flour. Enjoy!

1 Cup white whole wheat flour (such as Trader Joe’s or King Arthur)

1 Cup almond meal or blanched almond flour

1/3 Cup organic cane sugar

2 1/2 Teaspoons baking powder

1/2 Teaspoon sea salt

1/4 Cup olive oil or coconut oil (melted in microwave for liquid consistency)

1 Organic or pasture-raised egg

3/4 Cup organic grassfed skim milk or oat milk

1 Teaspoon pure vanilla extract

2 Cups frozen or fresh organic blueberries

1/3 Cup rolled oats

1/2 Teaspoon ground cinnamon

2 Tablespoons coconut palm sugar or brown sugar

2 Tablespoons salted butter or coconut oil, at room temperature

Baking Instructions:
1. Preheat oven to 375 degrees. Coat 8 x 8 pan with coconut oil or butter

2. In a large bowl, mix flour, almond meal, sugar, baking powder and sea salt

3. Add oil, egg, milk and vanilla extract. Stir to combine

4. Gently fold in blueberries

5. Pour batter into prepared pan

6. Toss topping ingredients in medium bowl and mash together with fork. Sprinkle mixture over batter evenly

7. Bake 45 minutes or until toothpick inserted in cake center comes out clean

Therese Bonanni, MS, RDN

Therese Bonanni, MS, RDN, is a clinical dietitian and one of the most highly sought-after practitioners in the field. Her work has been featured in top publications such as Women’s Health, Shape Magazine and Prevention Magazine.