Blueberry Crumb Cake

Blueberries are in season now, and what better way to use some of them up than with a crumb cake! I must admit, put a streusal topping on anything and I’d eat it!  This recipe was inspired by Ina’s Blueberry Crumb Cake recipe in the The Barefoot Contessa at Home. I just made healthier modifications.  Its one of my favorites in my cookbook collection! Hope you enjoy it as my family does.

Blueberry Crumb Cake

Makes 8 slices or 16 squares – your choice!



1/4 cup stevia (like NuNaturals or another sugar substitute for baking or 6 packets of stevia)
1/4 cup coconut palm sugar (or sucanat or another raw brown sugar)
1 tsp cinnamon
1/8 tsp nutmeg
1/3 cup melted butter (for dairy free use Earth Balance)
1 cup oat flour (*I make mine by grinding raw quick oats or rolled oats in a blender) If you are celiac, ensure the oats are certified gluten free


3 Tbsp butter (for dairy free use Earth Balance)
1/2 cup stevia (like NuNaturals or another low calorie sweetener or 12 packets of stevia)
3 Tbsp unsweetened applesauce
2 eggs
1 tsp vanilla
2/3 cup non-fat greek yogurt (for dairy free use coconut, soy, or almond milk yogurt)
1 1/4 cup oat flour
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1 cup fresh blueberries (I’m sure you could also use frozen)


Preheat your oven to 350 degrees. Grease and flour a 9 inch round cake or pie pan.  In a small bowl, mix together all the streusal ingredients, adding the melted butter last, and stir together. Set aside.

To a stand mixer with paddle attachment or large bowl, cream together the butter, applesauce, truvia. Add egg one at a time, and mix until combined well. Add vanilla. Then mix in greek yogurt. In another small bowl, add together all the dry ingredients (oat flour, baking powder, baking soda, salt), mix them together, then add to the wet ingredients. Stir until combined. Lastly fold in blueberries with spatula.

Pour cake batter into your cake pan, and sprinkle on the streusal topping with your hands evenly over the cake batter.  Place in the oven and bake for 40 minutes or until a cake tester comes clean.

Cut into 8 large pieces, or 16 smaller ones. Calculated nutrition for 8 large pieces, but if you cut into 16 pieces, just drop the nutrition info by half 🙂

Nutrition (per 1 large slice, cut into 8 slices)   Calories: 272   Fat: 15 g   Carbs: 46 g   Fiber: 3.2 g   Sugars: 8 g   Sodium: 368 mg   Protein: 7 g

(per square, makes 16)   Calories: 136   Fat: 7.5 g   Carbs: 23 g   Fiber: 1.6 g   Sugars: 4 g   Sodium: 184 mg   Protein: 3.5 g

Follow Me


I'm Kristine Fretwell, busy mom of 2 little girls, author, blogger, and former pro fitness competitor. I love almost any kind of cookie, anything coconut or pumpkin flavored, and Thai food. A perfect day for me is enjoying my family, getting to the gym, and whipping up a new healthy recipe. I've got a collection of over 300 healthy recipes, and other tidbits like fitness and health tips. My recipes have been featured on websites such as Huffington Post, Savvy Mom, Shape and Skinny Scoop.
Follow Me

Latest posts by Kristine (see all)

  • Karmen

    Hi Kristine!! If u were to use frozen blueberries, would u put them on frozen or would u let them thaw first?!? Thanks:)

    • Kristine Fretwell

      I’d just put them in frozen! 🙂

      • Karmen

        Ah Sweet:))) Thanks so much!! Making this for our Easter dessert, out at the cabin, and forgot to buy fresh blueberries haha so glad & so relieved frozen is just as usable & just as delicious:)))

  • alanclue

    Blueberry cake is very different in taste, last month I taste it first time, taste of this I did not forget. chicken recipes

  • Kerryy

    This looks so good! I love blueberry anything 🙂

Previous post:

Next post: