Single Serve Blueberry Crumb Coffee cake. vegan glutenfree

More blueberry love! I love single serves.. dont you? Just the right amount to curb your snack craving. And with the nuts, a filling one too. This blueberry coffee cake has Blueberry coconut milk yogurt in it for the gorgeous color, and a coconut oil, cinnamon and Oat crumb. Add some fresh blueberries when they are in season!

This very berry coffee cake is heading to the Berry Blog hop. My other berry Blog hop post- Blueberry Almond yeast Bread loaf.

I made this cake both ways. Microwaved for 1 minute and Baked for 16-17 minutes. The microwaved version maintains the color but the crumb/Streusel usually melts into the cake. The baked version browns a bit and keeps a beautiful crumb topping.

Microwaves are known to be controversial in terms of what they do to the food, the nutrition and the radiation effects. Not all theories are completely proven either which way. Over cooking food the normal way also causes similar alterations in the molecular make up and nutrition of the food. Personally, our microwave use is very limited. I make this recipe both ways with the same measurement. One is quick and convenient. The other the real deal with a great cake crumb and topping.

Cakes, quick breads collection here.

Ready to be baked/cooked with cashews.

Microwaved!

Baked!

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 of agave syrup if needed

Method:

In a ramekin, mix all the dry ingredients for the cake (except blueberries if using).

Add the wet ingredients and mix until well combined. Add blueberries and mix.

Use a spoon to even out the thick batter.

For the crumb, mix all the dry ingredients, then add coconut oil. Using your hand, mix all the ingredients till the coconut oil is well distributed. Dont over mix as the oil will start to melt.

Drop the crumb on top of the cake batter.

Microwave:

Microwave on high for 1 minute (60-65 seconds).

Bake:

Bake at preheated 365 degrees F for 15-18 minutes.

Dig in after cooling for half a minute!

This cake is heading to Berry blog hop , Ricki's wellness weekend, Allergy Free fridays, Hearth and soul blog hop, Slightly indulgent Tuesdays.

A smaller helping with 1 Tbsp Oats and 1 Tbsp almonds

Crumb less Strawberry Cake.