I am a southern girl, through and through I tell ya, born and raised here in Arkansas. But one thing I don’t always find joy in here in the south is the summer heat. Well, more specifically the humidity and sticky feeling that comes with it. Yuck, I mean can’t a girl get a couple months of nice dry heat without all the sweating? It’s not like I can live in the pool all summer, although that does sound amazing!
Here I am confessing that I am not a fan of the sweltering heat, but there are a many things that I do love about spring and summer time. One of those things being all the local berries I have access to. I am super lucky when it comes to living just over a mile from a local blueberry farmer. How awesome is that?
Renee’s Berry Farm has the most amazing blueberries and each year I find myself anticipating their opening. They are a small and charming farm and everyone around here loves to go reap the benefits of the owner’s hard work. So the short window of their blueberry season is usually a very busy one. If you drive by on those mornings, the popularity of their farm can be measured by all the cars parked in their lot. If you don’t keep an eye on the opening dates and get there early each morning, you may sadly miss out. Oh, what a sad day that would be!
My family loves berries and we use them in many ways throughout the year so it is important to me that I always stock up on these wonderful blueberries and freeze some for the colder months. There are so many ways to enjoy them like smoothies, cobblers or crumbles, muffins, and of course coffee cake.
Ah, coffee cake, such a wonderful invention in my opinion. Considering I live off coffee most days it is only natural that I would love a cake that pairs so well with my steamy cup of “liquid mom power”. This Blueberry Coffee Cake is such a treat, and it is always good with my dear coffee! It is moist with a buttery crumble on top, bursting with that blueberry flavor! Along with the amazing flavor, it is also easy to make. The recipe comes together pretty quickly, making it a great weekend breakfast, a nice surprise for your company after dinner, or any spacial occasion when you want a tasty snack.
Oh, who am I kidding, who needs a special occasion for cake? Not me, that’s for sure. After all, it is sugar and gluten free so no worries about guilt when you have a slice, or two! I hope you enjoy this coffee cake around your table as much I do around mine. It really is part of the magic that gets this girl through hot southern days! Okay, okay, I might be complaining a little about hot sweaty summer temps or all the trips to the storm shelter during spring, but I wouldn’t change one thing about living in Arkansas. Well, maybe the tornado thing, but even still, I love my hot mess of a life here! But, the blueberries, this coffee cake, and my air conditioning sure make it a lot more enjoyable, just saying!
Ingredients
- STREUSEL
- 1/3 cup of Truvia
- 1/2 cup oat flour
- 1/4 sliced almonds
- 1 teaspoon cinnamon
- 1/8 teaspoon salt
- 4 Tablespoons softened butter
- CAKE
- 2 cups of oat four
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 2/3 cup Truvia
- 1/4 cup softened butter
- 2 teaspoons of pure vanilla
- 1 large egg
- 1/2 cup milk
- 2 cups fresh blueberries
Instructions
- Preheat the oven to 350°F. Grease an 9x5 loaf pan or 8x8 square pan really well.
- For the Streusel: Add the sugar, oat flour, almonds, cinnamon, and salt to a bowl.
- Use a fork or clean fingers to work in the softened butter into the flour mixture until it becomes crumbly. Set aside.
- To make the cake start by blending the oat flour, baking powder, and salt together in a mixing bowl.
- In a separate bowl, cream together sugar, butter, vanilla, and the egg.
- While mixing on low speed add the milk and the flour mixture to the butter mixture, alternating each until they are all incorporated.
- Once your cake batter is combined well slowly fold in the blueberries by hand.
- Add the batter into your prepared pan. Sprinkle the streusel topping evenly over the top of the cake batter.
- Place the cake in your preheated oven and bake the for 45 to 50 minutes. A toothpick or knife should come out clean when fully baked.
- Remove the cake from the oven, and set it on a rack to cool for 20 minutes at least before removing from the pan or slicing the cake.
Notes
To bake with real sugar use 1/3 cup of sugar in the topping and 3/4 cup of sugar in the cake itself. All purpose flour can also be exchanged for the oat flour cup for cup.
Keri is a sassy southern girl who loves cooking, reading and spending time with her family. She is a former corporate minded gal turned homeschool mom and baker. When she’s not covered in some flour you can find her blogging about recipes and getting healthy over at