Healthier Oatmeal Streusel Blueberry Breakfast Cake is a moist coffee cake, perfect with a steaming cup in the morning. Plump, juicy blueberries baked in tender coffee cake topped with crunchy oatmeal streusel topping. What’s not to love?
White whole wheat flour replaces all-purpose flour and coconut oil replaces butter, making this Blueberry Breakfast Cake a healthier breakfast option! All the goodies and none of the guilt.
Last week we spent some time over the school break up in Vermont where my extended family have a lake cottage. I really love visiting, we spent a lot of time there growing up. Great memories.
But it snowed. Yep. Four inches during the last week of April. I could not have been more surprised. So whaddya do when it snows on “spring” break in Vermont?
You snuggle up in blankets, watch the white stuff float down on the lake through big picture windows. You brew coffee. And lots of it. You read good books, play Dutch Blitz, UNO and monopoly. Hum I’m Dreaming of a White Christmas…. all the while dreaming of SPRING instead. It will come. (But when?)
There’s a cozy little country store in West Danville. Hastings Store. It’s been there for as long as I can remember. Inside are the bare essentials for small town life in Vermont.
A few groceries. An ice cream case. Homemade soaps. Post office boxes. A mail window. Friendly folk. Rockers on the front porch.
And a little bakery counter where they make the fresh cider doughnuts every morning at the crack of dawn. So delicious still warm. And they always have the best fresh blueberry coffee cake. My Jon absolutely cannot resist that coffee cake.
It was the blueberry coffee cake last week that inspired me to try making one at home. I’ve been experimenting a good bit baking with coconut oil, and often replace all purpose flour with white whole wheat flour in recipes. So I thought I’d combine the two in this easy recipe and see what happened.
This Blueberry Breakfast Cake is the scrumptious result! It turned out tender and flavorful, packed with plump, juicy blueberries and a crunchy oatmeal streusel topping. We all loved it and I hope you do too.
Healthier Oatmeal Streusel Blueberry Breakfast Cake
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.
You may also like: Blueberry Pound Cake
Cynthia | What A Girl Eats says
I think we’re all in “blueberry mode” right now! This looks yummy Allie!
Shashi @ RunninSrilankan says
OEMMMMGEEEEE!!!!!
You made this for me right??? If not – don’t say it!! 🙂
I absolutely LURRRVE that you used coconut oil in this – just look at that texture – ooh and that streusel topping!!! I wouldn’t ever ever skip breakfast if this was on in front of me! Heck I think we should just have a Healthier Oatmeal Streusel Blueberry Breakfast Cake day in which we eat this cake for EVERY meal – how about that for a brilliant idea eh?!
This is definitely going on my rotation of things to bake – hopefully soon! BTW – that store sounds absolutely delightful – reminds me of this store that I used to frequent when we lived in a small suburb outside of Liverpool (England) for a very brief moment in time – friendly folks just a few items – and ooh the baked treats!
I hope you are having a wonderful week my friend!
XO
Allie says
Hey girl, you know it’s all for you! Come and get it!!!! ?
Jessica @ A Kitchen Addiction says
Love the streusel topping! Wish I had a slice to go with my coffee!
Aunt Pinkie says
Boy, does that ever look good! Love Hastings but didn’t know thst made more than those incredible cider doughnuts!
Catherine says
Dear Allie, It’s hard to believe how long this winter is still lingering around…and just after I potted my flowers! Regardless, it still sounds like such a relaxing and peaceful break. A warm cup of coffee, a slice of this cake and a good book sounds like a dream to me. Save me a slice dear. xo, Catherine
Tracy says
I had a piece of blueberry crumb coffee cake that some one brought me, from Vermont, a few weeks ago. It looks just like this one. This was the best coffee cake I have ever tasted. Can’t wait to try this one! Thank you for another scrumptious recipe Allie!
Allie says
Thank you so much Tracy, I’m so curious where your blueberry coffee cake came form in VT…enquiring minds want to know…..:) I’m guessing it had something to do with your dad.
Anu - My Ginger Garlic Kitchen says
Blueberry breakfast cake? Wow! The streusel topping looks ah-mazing! It would make such a delicious Mother’s day breakfast. Can’t wait to try this! That store sounds awesome, Allie. Wish you a wonderful Mother’s day and a lovely weekend.
Allison - Celebrating Sweets says
Cake for breakfast is the best. I love everything about this. Pinned, and can’t wait to try it!
Diana says
Allie, I want to make that, it looks so so good!! Thanks for your great recipes !!!
I should make it for our next brunch!!
Allie says
Thanks Diana, I hope you do! Can’t wait! 🙂
Liz @ I Heart Vegetables says
This looks so yummy, Allie! I love anything with blueberries and so does my husband! This would be a perfect brunch dish, for sure.
Karla @SmallTownRambler says
The lake house sounds fantastic and so does this blueberry breakfast cake! I’m a HUGE fan of blueberries and hope to be successful at growing them someday as I have been growing grapes. That’s some “spring” weather you had up there!
Eva says
Je comprends bien pourquoi Jon ne peut pas résister à cet gâteau ! Moi non plus! Tu as très bien fait de reproduire la recette chez toi de cette “bakery” ! Le Vermont ça doit être un beau endroit hors du temps! J’aimerais bien le visiter un jour ! Bon weekend Allie !xx
Kristen Chidsey says
I spent my Spring Break with snow too!! Why oh why did we both decide to head north verses south?!! 🙂 This blueberry breakfast cake–FABULOUS!! Totally craving it~
Ashley @ Wishes & Dishes says
Sorry it snowed on your spring break! That stinks! But at least you made the most of it. Love this cake and that topping!
Emily @ Life on Food says
i became obsessed with crumb cake in college. This blueberry edition looks divine!
Gina @ Running to the Kitchen says
Berries are about the only thing keeping me sane in this horrible “spring” weather we’re having. Love how you used whole wheat white flour in this, it’s my latest baking obsession 🙂
Kathy @ Beyond the Chicken Coop says
I am totally in a blueberry mode right now! My blueberries won’t be on for quite some time, but I’m hoarding them every time I go to the market. Love cake for breakfast 🙂
Carina says
What a great treat – it looks so delicious and pretty good for you, too! The thought of this with a warm cup of coffee sounds like it would really hit the spot ☕️. I loved reading about Vermont and the little store, Hastings. This post painted a lovely picture in my mind’s eye. Too bad the weather wasn’t ‘springy’ (… at all! Snow. ? Yikes!) but it really sounds like you made the best of it. (And shared the best of it, too – the results of the baking experiment it inspired). Well done, Allie. ?
Karen Espalin says
Goodness, this looks good.
We LOVE blueberries.
We pick them in the summer and freeze them.
My boys eat them all year long. It is pretty easy to tell when they’ve been into the frozen blueberries. Blue lips and teeth.
Thanx for the great recipe.
Linda Jenkins says
Love this recipe!
Carin says
Oven temperature??
Allie says
Hey Carin – thanks SO MUCH for catching that. 350 degrees. I will update the recipe. Happy baking!
Rebecca says
Have any attempts at using frozen blueberries in this been made? (I have them stocked in my freezer)
Allie says
Hi Rebecca – I’ve not made this particular recipe with frozen blueberries yet, but I’ve made different cakes and muffins with frozen blueberries. I thaw the blueberries in a colander, let them drain, then take a tablespoon or two of the flour from the recipe (not extra flour) and toss the berries gently with that, then add to the cake batter. I’ve had good results with this method. Thanks for dropping by and happy baking!
Lonnie says
I made this using all whole wheat flour frozen blueberries from my dad’s 2016 harvest and coconut sugar. It makes for a denser/darker cake, but it was fantastic. Next time, I think I can cut some of the sugar to try to lighten it up a bit. Thanks for the recipe!
Allie says
Sounds delicious Lonnie! I’ve just started using coconut sugar in baked goods. I made some cornbread with it the other day. It darkened the color somewhat and slightly different taste, but overall it was a great replacement. No one complained anyway. Thanks for dropping by, loved hearing from you. And Happy New Year!