Need a little afternoon pick-me-up that won’t derail your healthy eating goals? This Mini-Batch Blueberry Crumb Cake is the answer!
It’s a lightened-up version of my mini-batch apple crumb cake, so I can actually justify eating it for a snack instead of just dessert. (Because let’s be honest, sometimes a “snack” is just a thinly veiled excuse for a pre-dinner dessert.)
The Secret to Guilt-Free Snacking:
This crumb cake is naturally sweetened with banana and blueberries, and if you like, you can add a protein boost from plant-based protein powder using the substitution described in the recipe. (I love using ALOHA vanilla protein powder, but any kind will do.)
You can probably further sneak some protein into the crumb topping for an extra nutritional punch, but I haven’t tested it.
The result? A delicious and satisfying snack that’s packed with protein and fiber, perfect for fueling those afternoon work-from-home sessions. Enjoy a slice with your tea, and watch your productivity soar!
The Mini-Batch Advantage:
This recipe makes just four servings, so you can enjoy a treat without the temptation of leftovers. It’s perfect for a small household or a solo snack session.
Healthy(ish) Indulgence:
This crumb cake is made with wholesome ingredients like oat flour and fruit. It’s not exactly health food, but it’s definitely a healthier alternative to those store-bought crumb cakes that are loaded with sugar and not the healthiest fats.
Let me know if you give this one a try!
Mini-batch Blueberry Crumb Cake
Equipment
- Mini loaf pan or a muffin pan
Ingredients
Cake batter
- 1/4 cup mashed ripe banana (60 g) sub applesauce or pumpkin puree
- 1 tbsp sugar (12 g) brown/coconut works best
- 1 tbsp any neutral oil (14 g) sub nut/seed butter or melted (plant) butter
- 2 tsp (nut) milk or water (10 g) I used unsweetened almond milk
- pinch of salt, drop of vanilla, dash cinnamon if you like
- 1/4 cup flour (30 g) gf all purpose if desired, can sub half of this for vanilla plant-based protein powder such as ALOHA
- 1/8 tsp baking powder
- 1/8 tsp baking soda
- 1/4 cup blueberries (35 g) I used frozen wild blueberries
Crumb layer
- 2 tbsp sugar (24 g) brown/coconut works best
- 2 tbsp flour (15 g) gf all purpose if desired
- 1 tbsp (plant) butter (14 g) you can sub any neutral oil
- 1/4 tsp cinnamon
Instructions
- To make the crumb layer, mix sugar, cinnamon and flour. Either pour in melted (plant) butter and stir to combine; or cut the chilled butter in with two forks (I sometimes use my hands and create butter flakes) until a coarse meal has formed.
- Chill crumb layer in the refrigerator while making your cake batter.
- Preheat oven to 350F and line your loaf pan with parchment.
- In a bowl mix mashed banana, sugar, oil, vanilla, salt. In another bowl whisk together all dry ingredients.
- Add dry into wet, whisk or stir until just combined. Batter should be spreadable but not pourable like pancake batter, you can adjust with a little more milk or a little more flour.
- Fold in blueberries without over-mixing.
- Spread your batter into loaf pan.
- Sprinkle with the crumb layer packing it down slightly.
- Bake about 23-25 minutes until a knife inserted comes out mostly clean. Muffins should take about 20 minutes.
- Cool completely, slice and enjoy!!
Notes
- You can use any oil/yogurt/dairy-free alternative for this recipe instead of the 1 tbsp oil + milk as written.
- To make a quick icing mix together 2 tbsp powdered sugar and 2 tsp maple syrup (15 g each) until smooth and drizzle on!
- Here are the 3.75 x 5 inch pans I like to use for my mini-batch bar recipes. You can use any small pan and slice differently, or use muffin tins and make 4 single-serving cups.
- You could add 2 tbsp chopped nuts to the crumb topping, it would be so good!
- Use my ALOHA referral link to save on their products: https://aloha.com/MINIBATCH
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