Blueberry season is one of the most wonderful times of the year because it gives me another reason to bake this amazing Blueberry Almond Coffeecake! Fluffy, tender Coffeecake heightened with pure almond extract and cinnamon. Freshly picked blueberries are then swirled into the batter, which bake into pockets of sweet berry goodness.
Blueberry Almond Coffeecake
Batter
- 1/2 cup coconut oil, softened
- 1/3 cup coconut sugar
- 1 flax egg
- 1 1/2 cups oat flour
- 1/2 tsp salt
- 1/2 tbsp baking powder
- 1 tsp vanilla extract
- 1/2 cup plant milk
- 1 (1/2)? Cups blueberries
Topping
- 1/4 cup coconut sugar
- 1/4 cup oat flour
- 2 tbsp coconut oil, softened
- 1/4 cup chopped walnuts
Preheat the oven to 350°F. Grease an 8 x 8 baking dish. Make the batter by creaming the oil and sugar together in a small mixing bowl until smooth. Add the flax egg and the beat until well combined. Add the flour, salt, baking powder, vanilla, and milk and eggs until smooth. Spread half the batter into the prepared pan. Spoon the blueberries over the batter then cover with the remaining better. Make the topping: Thoroughly mix the topping ingredients in a small mixing bowl until they form the consistency of coarse sand. Sprinkle the topping crumbs over the batter and bake for 40 minutes, or until the top is golden brown.
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