Recipe: Healthy Blueberry Crumble Cake

I think most people have that recipe. You know, the one that you make for gathering after gathering, the one that you scribble down the recipe for at a party to give to a friend and the one that no one ever gets sick of?

I have a few of those recipes - but this one is a Southern In-Law Family Favourite - and our friends all love it too. I've even made it twice in Louisiana and Jesse's family love it too! 

As you may assume, this is a Southern In-Law style recipe - so whilst it tastes incredibly decadent, it's actually way better for you. 

This Blueberry Crumble Cake is a variation of our ever popular Healthy Apple Crumble Cake - and just like that cake, it's gluten free, low fat, vegan and lower sugar.

I quickly snapped some photos of the cake this morning as this is the cake I chose to make for our church's Super Fun Time event today - because when you're feeding lots of people, you want to know that what you make is delicious! 

But let me give you the recipe! >>

Blueberry Crumble Cake Recipe makes 9-16 pieces 

healthy, gluten free, low fat, lower sugar, vegan, dairy free, egg free 

 Cake batter:
1 cup (120g) gluten free/plain/whole wheat flour
1 cup (90g) gluten free oat flour *see note
1 1/2 tsp baking powder
1 tsp baking soda
1/2 tsp cinnamon
1/4 tsp salt 
1 cup blueberries, fresh or frozen 
1/2 cup milk of your choice
1/4 cup non-dairy spread/butter **see note 
3/4 cup unsweetened applesauce 
1/2 cup brown sugar***
2 tsp vanilla extract

Crumble topping:
1/4C brown sugar
1/4 cup rolled oats
1/4 cup flour of your choice
3 tbsp non-dairy spread/butter, softened or solid coconut oil

• Preheat oven to 180°C/355°F
• Grease and/or line an 8x8 baking dish. 
• In a large bowl combine flour, oat flour, baking powder, baking soda and salt. 
• Add in your milk, applesauce, sugar vanilla and the melted butter or spread. Pour wet ingredients into dry ingredients and mix until just combined. 
• Fold through your blueberries until evenly distributed through the mixture.
• Pour cake batter into the prepared cake tin (or prepared muffin pans).
• To make the crumble topping, rub the softened butter/spread into the dry ingredients until it is uniform in consistency and the butter is mixed through (it will be clumpy, but this is how the crumble is supposed to look!). 
• Sprinkle crumble mixture over the cake batter evenly, leaving some clumps. 
• Bake for around 30-40 minutes or until the top is golden, the edges pull away from the sides and a skewer inserted removes clean. 
• If the top of your cake cooks before the middle is cooked through, place some foil over the top of the cake to stop it from browning too much, cooking until a skewer inserted into the middle of the cake removes clean.
• Leave to cool before taking out of the pan - serve warm, room temperature or chill in the fridge.
• This cake will keep for a few days in an airtight container.

Notes
 * Find out How to Make Oat Flour. If you don't have oats or can't eat them you can also  substitute quinoa flakes.
** Butter Options: For this recipe you can use either non dairy spread, coconut oil, reduced fat margarine or butter - all work fine! 
***Instead of brown sugar you may also use unrefined cane sugar, coconut sugar, maple syrup or honey. If using a liquid sweetener you may want to reduce the amount of milk needed.

But tell me, do you have one of those recipes that's a never fail crowd pleaser?
And if you're asked to bring dessert, what do you bring along?