Pantry Clean Out: Blueberry Coffee Cake

Paul’s recent doctor’s appointment was a milestone. The big 5-0. Along getting his vitals in check and blood test for a possible colonoscopy (hey now), Paul was also told to up his antioxidants meaning certain vitamins to his diet and foods as well. I clung onto one word he mentioned: blueberries.

Since blueberries are starting to hit peak season, I grabbed a pint expecting Paul to eat a few. It didn’t turn out that way. Instead, it sat in the refrigerator waiting for someone to eat it. That when I decided to take combine my New Year’s Resolution of cleaning out the pantry with incorporating the blueberries into coffee cake.

Blueberry Coffee Cake

This recipe found on Through Her Looking Glass accommodates all my needs. It uses fresh blueberries with a streusel crumble on top. More importantly,  it uses up several components in my pantry: flour, oatmeal and coconut oil.

Blueberry Coffee Cake Process

In my version, I sub out milk with almond milk, replace white whole wheat flour with regular white flour and just use a whole pint of fresh blueberries. It’s delicious, moist with only a hint of coconut taste. Fair warning though: this recipe uses at least four bowls.

Blueberry Oatmeal Streusel

Modified recipe from Through Her Looking Glass

1 1/2 cups flour, plus 2 additional tablespoons for separate use
1 teaspoon baking powder
1/2 teaspoon salt
2 eggs, separated
1/2 cup solid coconut oil
1 cup sugar
1 teaspoon vanilla extract
1/3 cup almond milk

1/2 pint blueberries, washed

Oatmeal streusel
1/2 cup oats
1/2 cup flour
1/2 cup brown sugar
1/4 cup coconut oil, melted

Heat oven to 350°.

Line 8×8” pan with parchment paper and set aside.

In small bowl, mix eggs whites until soft peaks form.

Shift 1 1/2 cups flour, baking powder and salt in medium bowl.

Cream together sugar, vanilla extract and solid coconut oil in large until well combined. Add third of flour mixture to bowl and mix, followed by third of milk and repeat until three components are combined.

Carefully fold egg whites into batter.

Combined remaining two tablespoons of flour with blueberries until well coated and mix into cake batter. Pour into cake pan.

For streusel, combined all ingredients and spoon on top of cake batter making sure to cover top completely.

Bake for 40 minutes or until cake tester comes out out clean.

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