Healthier Oatmeal Streusel Blueberry Breakfast Cake
Tender blueberry coffee cake with crunchy, oatmeal streusel topping. Healthy and delicious breakfast cake.
Servings 9
Ingredients
Blueberry Cake:
- 1 1/2 cups white whole wheat flour divided
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 eggs separated
- 1/2 cup solid coconut oil or butter or shortening
- 1 cup sugar
- 1/3 cup milk
- 1 teaspoon vanilla
- 1 1/2 cups blueberries washed
Oatmeal Streusel:
- 1/4 cup raw rolled oats
- 1/2 cup white whole wheat flour
- 1/2 cup brown sugar
- 1/4 cup coconut oil melted (or butter)
Instructions
- Grease an 8" X 8" square pan. Or line with parchment paper. Set aside.
- In a small mixing bowl, beat egg whites until stiff. Set aside.
- Measure 1 1/2 cups white whole wheat flour into a medium sized mixing bowl.
- Set aside 2 tablespoons of that flour. (To flour berries with later)
- Add baking powder and salt to the flour in the mixing bowl and stir well.
- In a separate mixing bowl, cream solid coconut oil together with sugar with an electric hand mixer.
- Mix in well beaten egg yolks.
- Add dry ingredients alternately with milk, beginning and ending with flour mixture.
- Flour berries with the remaining 2 tablespoons of flour. Set aside.
- Gently fold egg whites into the batter, then add vanilla and floured berries.
- Spoon batter into prepared pan.
- Separately, in small mixing bowl, stir together rolled oats, flour, brown sugar and melted coconut oil.
- Sprinkle streusel topping on of blueberry batter.
- Bake for 40 minutes at 350° or until golden and cake tester comes out clean when tested in the center.