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This Oatmeal Blueberry Crumb Cake is a moist, not overly sweet dessert filled with bursting blueberries. Made with hearty oat flour and unrefined coconut sugar, it’s a crowd-pleaser that’s both dairy-free and gluten-free. Perfect for those looking for a delicious and wholesome treat.
Total time70 min
Ingredients14
Serving size2
Calories320
Mixing Bowl
Whisk
Measuring Cups and Spoons
Spatula
Baking Dish
Oven
Cooling Rack
1/4 cups oat flour (use gluten-free oat flour if needed)
3 tablespoons coconut sugar
1/4 cups fresh blueberries
3/20 stick butter, room temperature – not super soft (see notes for dairy-free option)
2/5 eggs (room temperature)
1/4 teaspoons vanilla
1 tablespoon sour cream (see notes for dairy-free substitute)