Blueberry Crumb Cake

I adapted this recipe from my 'Everyday Food - Great Food Fast' cookbook.  It's been a huge hit at our house, even with kids who don't care for squishy fruit in their food.

I'll list the whole recipe and instructions at the end of this post. Here are the ingredients I used:

The first thing I did, after pre-heating the oven to 350, was to make my 'egg' (1T ground flax + 3T water) and 'buttermilk' (splash of lemon juice + coconut milk).  Both needed a few minutes to sit:

Next, I whisked together the dry ingredients and creamed the margarine and sugar with a wooden spoon. Once creamed, I added the flax seed mixture and stirred until it was smooth:

 Next, I added the flour mixture and buttermilk in alternating batches, beginning and ending with the flour. The resulting batter was pretty stiff:

Before adding the blueberries, I tossed them with a little flour so they wouldn't turn the batter into a purple blob once they were folded in.  My batter ended up pretty purple, probably due to the fact that I used frozen wild blueberries, which bleed a lot.  Oh well, a little purple coffee cake never hurt anyone.

I poured the batter into a prepared 8x8" pan, mixed the streusel topping, and sprinkled it on top of the batter:


After baking in a 350 degree oven for 45-50 minutes, it was ready to be gobbled down! My kids have been known to eat the entire pan in 1 day.  

This recipe could be easily adapted to be gluten-free by using your favorite all-purpose gluten-free flour instead of the whole wheat pastry flour. 

Blueberry Crumb Cake

4 T Earth Balance margarine, softened
1 1/2 c whole wheat pastry flour (+ 1/4 c more for high altitude)
1 1/2 t baking powder
1/2 t baking soda
1/4 t salt
1/4 t ground allspice
3/4 c sugar
1 'egg' (1T ground flax + 3 T water)
1/4 c 'buttermilk' (splash of lemon juice + 1/4 c coconut milk)
3/4 c blueberries (I used frozen, wild)

Streusel Topping
1 c whole wheat pastry flour
1/2 c light brown sugar, packed
1/2 t cinnamon
1/4 t salt
1/2 c (1 stick) cold Earth Balance margarine, cut into tablespoons

  1. Preheat oven to 350 degrees; grease and flour an 8x8" pan.
  2. Prepare the 'egg' and 'buttermilk' in two small bowls.
  3. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and allspice.
  4. In another bowl, cream together the margarine and sugar. Add the 'egg' and mix until combined.
  5. Add the flour mixture and 'buttermilk' in alternating batches, beginning and ending with the flour.  Batter will be very stiff.
  6. In a small bowl, toss the blueberries with a teaspoon of flour, fold them into the batter, and pour the batter into the prepared pan.  Sprinkle evenly with the streusel topping (directions below), covering the batter completely. Do not press in.  
  7. Bake until golden brown, and a toothpick inserted into the center comes out clean, 45 to 50 minutes.  Cool and enjoy!
Streusel Topping:
  1. In a medium bowl, mix the flour, sugar, cinnamon, and salt. 
  2. Using your fingers, work in the margarine until large, moist crumbs form. Make sure the crumbs are large so they form a crisp topping as the cake bakes instead of melting into the batter.


  1. oh yum....wish I could eat it too.... :-(

  2. This comment has been removed by the author.

  3. Are these directions for high altitude? Any adjustments needed for low altitude?

    1. The only adjustment you need for high altitude is to add 1/4 c more flour in the cake batter, as listed in the ingredients list.

  4. I ate half of the cake she made today!