Oatmeal Blueberry Crumb Cake with Cottage Cheese
Moist, gluten-free blueberry cake made with oat flour and cottage cheese, topped with buttery crumble. Bursting with juicy blueberries and perfect for afternoon coffee or celebrating blueberry season!
Servings: 9 slices
Ingredients
- 3/4 cup cane sugar
- 3/4 stick butter room temperature
- 2 eggs room temperature
- 1 tsp vanilla extract
- 1/3 cup cottage cheese
- 1 1/4 cup oat flour
- 1 tsp baking soda
- 1/4 tsp baking powder
- 1/2 tsp salt
- 1 cup fresh blueberries
Crumble Topping
- 1 cup oat flour
- 1/4 cup cane sugar
- 1 tsp cinnamon
- 4 tbsp butter
Instructions
- Preheat the oven to 350F. Line a 9x5’’ loaf pan with parchment paper.
- In a large bowl, add cane sugar and butter to a bowl and mix using a hand mixer. It will take around 3 minutes. Add eggs, vanilla extract and cottage cheese and continue mixing with a hand mixer.
- In a separate medium bowl, combine oat flour, baking soda, baking powder and salt.
- Now, add the dry ingredients to the wet ones and gently fold with a rubber spatula. The dough will be quite thick.
- Transfer the dough into the loaf pan and pack it at the bottom of the pan.
- Cover with fresh blueberries equally across the pan.
- In another bowl, combine oat flour, cane sugar, cinnamon and butter with fork or fingers.
- Sprinkle the top of the cake with the crumble topping and use a spoon to pack it in.
- Bake uncovered in the oven for 45 minutes. Check with the toothpick that it’s baked and let it cool inside the loaf pan for 20 minutes. Then remove by the edges of the parchment paper and slice before serving.
Nutrition
Serving: 1 slice (4 oz) | Calories: 339kcal | Carbohydrates: 42g | Protein: 6.4g | Fat: 17g | Saturated Fat: 9g | Polyunsaturated Fat: 1.6g | Monounsaturated Fat: 4.5g | Trans Fat: 0.5g | Cholesterol: 77mg | Sodium: 434mg | Potassium: 139mg | Fiber: 2.2g | Sugar: 24g | Calcium: 43mg | Iron: 1.3mg