Blueberry Walnut Crumb Cake.

Skip the trip to the bakery and make this simple crumb cake at home! 

Happy Monday, friends! The last few months have been a complete whirlwind and filled with an immense amount of stress. I blinked and somehow May is tomorrow. I’ve found myself in the kitchen more and more to de-compress and attempt to feel as normal as possible.

I was craving a slow-down weekend — the ones with no set plans. Most was spent outside enjoying the beautiful weather. It’s just what I needed.

Now, let’s talk breakfast. More specifically, weekend breakfast. Because we all know week day breakfast is on-the-go and rushed.

I threw together this crumb cake for us to enjoy throughout the weekend, plus my number 1 taster had been asking for it. It had been far too long since I made one and it hit the spot— I knew I married him for a reason.🙂

If crumb topping is your weakness, you’ve come to the right place.

If warm sweet blueberries make your mouth water, today is your day.

If you prefer cake for breakfast, this is for you.

Blueberry Walnut Crumb Cake

Skip the trip to the bakery and make this simple crumb cake at home! 

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Prep Time: 20 mins

Cook Time: 40 mins

Total Time: 1 hr

Servings: 8 slices

Ingredients

CAKE

• 1 and 1/2 cups all-purpose flour
• 1 and 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/8 teaspoon salt
• 2/3 cup granulated sugar
• 1/2 cup + 2 Tablespoons dairy-free yogurt
• 2 large eggs
• 1/2 cup coconut oil, melted
• 1 and 1/2 vanilla extract

CRUMB TOPPING

• 1/3 cup all-purpose flour
• 1/3 cup packed light brown sugar
• 1/8 teaspoons of cinnamon
• 2 Tablespoons coconut oil, melted
• 1 cup blueberries fresh or frozen (do not thaw)
• 2/3 cup walnuts, chopped

Instructions

• Preheat the oven to 350°F. Grease with coconut oil, and lightly flour a 9-inch springform pan¹.
• Make the cake: Whisk together the flour, baking powder, baking soda, and salt. Set aside.
• In a large mixing bowl, whisk together the sugar, eggs, yogurt, and vanilla until creamy. While whisking, slowly add in the coconut oil until combined. Add the dry ingredients to the wet ingredients and whisk together — the batter will be thick. Do not overmix. Spread batter into the prepared pan. Set aside.
• Make the crumb topping: Using a fork, mix the flour, brown sugar, and cinnamon together in a small bowl. Stir in the coconut oil until crumbs form.
• Sprinkle the blueberries all over the top of the batter. Sprinkle the crumb topping, and the chopped walnuts on top.
• Bake for 38-42 minutes. Baking times can vary, so keep an eye on it. The cake is done when a toothpick inserted in the center comes out clean, or with moist crumbs. Remove the cake from the oven and allow to cool on a wire rack. After the cake cools for a few minutes, slice and serve. It's served best with a dusting of confectioners' sugar.
• The cake is best served within a few days. However, it can be stored in the refrigerator for up to 5 days when covered tightly.

Recipe Notes

¹Because this cake rises a decent amount, it's best to use a springform pan.

²If the top of the cake is browning too quickly, loosely cover it with aluminum foil.

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