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 streusel 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
Prep time
Cook time
Total time
Recipe type: Dessert
Yield: 8 large slices
For the Streusel Topping
  • ¼ cup granulated sugar or baking stevia (like NuNaturals or another sugar substitute for baking)
  • ¼ cup coconut palm sugar (or sucanat or another brown sugar)
  • 1 tsp cinnamon
  • ⅓ 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)
For the Cake
  • 3 Tbsp butter (for dairy free use Earth Balance)
  • ½ cup granulated sugar or baking stevia (like NuNaturals)
  • 3 Tbsp unsweetened applesauce
  • 2 eggs
  • 1 tsp vanilla
  • ⅔ cup non-fat greek yogurt (for dairy free use coconut, soy, or almond milk yogurt)
  • 1¼ cup oat flour
  • 1 tsp baking powder
  • ¼ tsp baking soda
  • ½ tsp salt
  • 1 heaping cup fresh blueberries (I'm sure you could also use frozen)
  1. Preheat your oven to 350 degrees. Grease or spray a 9 inch round cake or pie pan. In a small bowl, mix together all the streusel ingredients, adding the melted butter last, and stir together. Set aside.
  2. To a stand mixer with paddle attachment or large bowl, cream together the butter, applesauce, sugar. Add egg one at a time, and mix until combined well. Add vanilla. Then mix in greek yogurt. Add in all the dry ingredients (oat flour, baking powder, baking soda, salt), mix until combined. Lastly fold in blueberries with spatula.
  3. Pour cake batter into your cake pan, and sprinkle on the streusel 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.
  4. 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 16 pieces
Calories: 136 Fat: 7.5 g Carbs: 23 g Fiber: 1.6 g Sugars: 4 g Sodium: 184 mg Protein: 3.5 g
Serving size: ⅛ of recipe Calories: 272 Fat: 15 g Carbs: 46 g Sugar: 8 g Sodium: 368 mg Fiber: 3.2 g Protein: 7 g


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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.
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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 🙂

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