Blueberry Coffee Cake – Single Serve

Ingredients

• 1 Tablespoon Oat flour, I usually use freshly ground old fashioned Oats
• 1 Tablespoon wheat flour or Oat flour for gf
• 1 Tablespoon ground raw cashew or almond
• 1/8 teaspoon baking powder
• 1.5 Tablespoons So Delicious Blueberry Greek Yogurt + 1/2 teaspoon almond milk Or 2 Tablespoons So Delicious Blueberry regular yogurt., Or use 1.5 Tbsp plain non dairy yogurt + 2 teaspoons blueberry compote/jam
• 1/2 teaspoon organic canola oil or coconut oil
• 1 Tablespoons raw sugar, ground or to taste
• a generous pinch of spices of choice
• 2 Tablespoons blueberries, optional

Crumb Topping:

• 1.5 Tablespoons Oats flour or any flour of choice
• 1/2 teaspoon virgin coconut oil, solid
• a generous pinch of cinnamon or other spices of choice
• 2 teaspoons raw sugar ground, 1 teaspoon more if you like it sweeter (or use vegan brown sugar)
• a pinch of salt
• 1-2 drops agave syrup if needed

Steps

1. Mix the cake's dry ingredients in a ramekin, leaving out blueberries if using them.
2. Mix in the wet ingredients until well combined, then add the blueberries and mix.
3. Level the thick batter with a spoon.
4. Mix the dry crumb ingredients together, then add coconut oil. Use your hand to mix everything until the coconut oil is well distributed. Avoid overmixing, as the oil will begin melting.
5. Drop the crumb mixture over the cake batter.

Microwave:

1. Cook in the microwave on high for 1 minute (60-65 seconds).

Bake:

1. Bake in an oven preheated to 365 degrees F for 15-18 minutes.
2. Let cool for half a minute before digging in!