Blueberry Coffee Cake

Fresh blueberries: Blueberries are in season from April through October, making this a great time to bake this coffee cake! Choose organic if possible.

Whole wheat pastry flour or all-purpose flour: Whole wheat pastry flour is lighter than regular whole wheat, giving the cake an earthy, nutty flavor with added nutrition. Feel free to sub AP white flour or half wheat and half white.

Oats: Adds texture to the crunchy, crumbly streusel topping.

Sugars: Brown sugar (or sub coconut sugar) for the topping and ½ to ¾ cup regular sugar, depending on how sweet you wish the cake to be.

Spices: Ground cinnamon, and cardamom.

Dairy: Unsalted butter, chilled and cut into small cubes, milk (whole, low fat, or dairy free), and sour cream (or sub-Greek yogurt).

Eggs: Buy local and organic if you can.

Oil: We used avocado oil, but any neutral oil works to moisten the cake.

Vanilla extract: Delicious flavor that also enhances the other flavors in the cake.

Directions at feastingathome.com

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