Recipe Vortex

1 1/4 cup oat flour (use gluten-free oat flour if needed)

3/4 cup coconut sugar

1 1/2 cups fresh blueberries

3/4 stick butter, room temperature – not super soft (see notes for dairy-free option)

2 eggs (room temperature)

1 teaspoon vanilla

1/3 cup sour cream (see notes for dairy-free substitute)

1 teaspoon baking soda

1/4 teaspoon baking powder

1/2 teaspoon salt

Crumble Topping

1 cup oat flour

1/2 cup coconut sugar

1 teaspoon cinnamon

4 Tablespoon butter (room temperature)

Preheat oven to 350F.

In a large bowl use electric hand mixer to whip butter and sugar (about 3 minutes). Add eggs one at a time, then mix in sour cream and vanilla.

In a separate bowl mix oat flour, baking soda, baking powder, and salt. Add dry to wet ingredients and gently fold in with rubber spatula – be careful to not over mix batter.

Line a 8×8 inch pan with parchment paper and pour batter into pan. Sprinkle with layer of blueberries. Use fork to mix together crumble toppings then sprinkle on top of cake.

Bake uncovered 45-50 minutes – my cake is usually done at 45 but test with toothpick in center to check. Let cake cool for 10-15 minutes then lift edges of parchment paper from pan and cut cake into 9 pieces. Serve and enjoy!

Notes

Make it dairy-free: I have made this recipe successfully with dairy and without it. To make it completely dairy-free use vegan butter and vegan/dairy-free sour cream. The dairy-free version of this cake has identical taste and texture as the dairy version – so fear not.