Mini-batch Blueberry Crumb Cake

5 from 1 vote

Mini-batch Blueberry Crumb Cake

Prep Time10

Cook Time20

Total Time30

Course: Breakfast, Dessert, Snack

Keyword: blueberry, blueberry muffin, cinnamon sugar, crumb cake, crumb topping, easy recipes, gluten-free, low sugar, plant-based, small-batch, streusel, streusel cake, vegan

Servings: pieces

Calories: 152kcal

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

Nutrition