This moist blueberry crumble cake is a gluten-free delight that will add some sweetness to your afternoon cup of coffee. It’s made with oat flour and cottage cheese and adds up to 6.4g of protein per slice.

One of the things my family and I enjoy doing is picking blueberries.

When it’s blueberry season, we always set aside a weekend to go pick these tart, delicious bites of flavor. That’s when we get to baking and make a ton of blueberry desserts.

If you love crumb cake, you are in for a treat. But what makes it special? It’s made with cottage cheese.

The cottage cheese makes this treat high protein and moist all at the same time. Which is why it’s one of my favorite high protein gluten free desserts.

Ingredients and Substitutes

Cane sugar (3/4 cup) – Swap with coconut sugar, maple syrup, or a granulated sugar substitute like erythritol.

Butter, room temperature (3/4 stick) – You can use vegan butter or coconut oil for a plant-based or dairy-free option.

Eggs, room temperature (2)

Vanilla extract (1 tsp) – You can use vanilla extract or maple syrup.

Cottage cheese (1/3 cup) -Replace with plain Greek yogurt, ricotta cheese, or a dairy-free yogurt if you are lactose intolerant.

Oat flour (1 1/4 cup) – Use almond flour, whole wheat flour, or a gluten-free all-purpose flour.

Baking soda (1 tsp)

Baking powder (1/4 tsp)

Salt (1/2 tsp)

Fresh blueberries (1 cup) – You can also use raspberries, chopped strawberries, or chocolate chips.

CRUMBLE TOPPING

Oat flour (1 cup)

Cane sugar (1/4 cup)

Cinnamon (1 tsp) – Swap with pumpkin pie spice or ground nutmeg.

Butter (4 tbsp)

How to Make Oatmeal Blueberry Crumb Cake with Cottage Cheese

Step 1. Preheat your oven to 350°F and prepare a 9×5” loaf pan by lining it with parchment paper. Grab a large bowl and add the cane sugar and butter.

Step 2. Take out your hand mixer and mix the butter and sugar until they’re all combined. It should take around 3 minutes.

Step 3. Add the eggs, vanilla extract, and cottage cheese.

Step 4. Give them another mix until all the ingredients combine.

Step 5. Grab another bowl and add the oat flour, baking soda, baking powder, and salt.

Step 6. Give the ingredients a good stir.

Step 7. Pour the dry ingredients into the wet ones.

Step 8. Gently combine the ingredients using the spatula. This will create a thick dough.

Step 9. Transfer the dough into the loaf pan and press it down with a spatula.

Step 10. Cover the dough with the blueberries.

Step 11. In another bowl, add the oat flour, cane sugar, cinnamon, and butter.

Step 12. Combine the ingredients using a fork or your fingers.

Step 13. Sprinkle the top of the cake with the crumble topping. Use a spoon to pack it in.

Step 14. Place the cake in the oven and bake for 45 minutes. Check it with a toothpick to make sure it’s cooked.

If the cake is all cooked, remove it from the oven and let it cool for 20 minutes.

How I Would Modify This Recipe

• Add Nuts: To add some extra crunch, mix ½ cup of chopped pecans or walnuts to the crumble topping.
• Include Some Zest: Add some lemon or orange zest to the cake batter to give it a delicious citrusy hint.
• Lower the Sugar: You can reduce the sugar in both the cake and topping by up to ¼ cup each. And, you can use a sugar-free alternative if you want to make it even lower in calories and sugar.

My Storage Tips

Place any leftovers in an airtight container and keep them at room temperature for up to 3 days. If you want to keep them for longer, place them in the fridge for up to 7 days.

To keep them for longer, wrap them in individual portions and place them in a freezer-safe container. Keep them in the freezer for up to 3 months.

More Cake Recipes

• Almond Flour Apple Cake
• Flourless Blueberry Cottage Cheese Cake
• Death By Chocolate Protein Cake