Blueberry Crumb Coffee Cake

What a delicious treat for breakfast or dessert!


Crumble topping:

  • 1/2 C brown sugar
  • 1/2 C flour
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon cardamom
  • 1/4 C Earth Balance, softened


  • 2 C white whole wheat flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 3/4 C sugar
  • 1/2  C apple sauce
  • 1 large egg or egg replacer equivalent to 1 egg
  • 1 teaspoon vanilla extract
  • 1/2 C soy or almond milk
  • 3 C fresh blueberries (or frozen, but do not thaw!)


  1. Preheat the oven to 375 degrees. Grease a 9″ square pan and set aside. In a medium bowl, combine the first 6 ingredients, mixing together with a fork until crumbly; set aside. In another medium bowl, stir together the flour, baking powder, salt and cinnamon.
  2. In a large bowl, cream together the remaining apple sauce and sugar. Blend in the egg and vanilla until smooth. Blend in the flour mixture and milk alternately, beginning and ending with the flour (flour, milk, flour, milk, flour). Fold in the blueberries. (The dough is quite stiff, so be patient as you’re folding in the berries! Don’t mush them up!)
  3. Spread the batter into the prepared pan and sprinkle with the crumble topping. Bake for 50-60 minutes, until a toothpick inserted in the center of the cake comes out clean. Cool, and cut into 9 large squares.


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