Blueberry Coffecake

Yields 9

HEALTHIER OATMEAL STREUSEL BLUEBERRY BREAKFAST CAKE

Tender blueberry coffee cake with crunchy, oatmeal streusel topping. Healthy and delicious breakfast cake.

25 minPrep Time

35 minCook Time

1 hrTotal Time

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 almond 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

1. Grease an 8" X 8" square pan. Or line with parchment paper. Set aside.
2. In a small mixing bowl, beat egg whites until stiff. Set aside.
3. Measure 1 1/2 cups white whole wheat flour into a medium sized mixing bowl.
4. Set aside 2 tablespoons of that flour. (To flour berries with later)
5. Add baking powder and salt to the flour in the mixing bowl and stir well.
6. In a separate mixing bowl, cream solid coconut oil together with sugar with an electric hand mixer.
7. Mix in well beaten egg yolks.
8. Add dry ingredients alternately with milk, beginning and ending with flour mixture.
9. Flour berries with the remaining 2 tablespoons of flour. Set aside.
10. Gently fold egg whites into the batter, then add vanilla and floured berries.
11. Spoon batter into prepared pan.
12. Separately, in small mixing bowl, stir together rolled oats, flour, brown sugar and melted coconut oil.
13. Sprinkle streusel topping on of blueberry batter.
14. Bake for 40 minutes at 350° or until golden and cake tester comes out clean when tested in the center.