Post Passover — what could be better than a slice of crumb cake chock full of fresh blueberries?
Blueberry-Orange Crumb Cake
Crumb Layer:
1/2 cup all-purpose flour
1/2 cup quick oats
1/2 cup shredded coconut
1/4 cup brown sugar
1 teaspoon grated orange zest
6 tablespoons melted coconut oil (or use butter)
Place the flour, oats, coconut, brown sugar and orange zest in a bowl and mix until well blended. Pour in the coconut oil and blend it in. Crumble the mixture with your fingers or a fork and set it aside.
Cake:
2 cups all-purpose flour
1/2 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 tablespoon grated orange zest
2 large eggs
1 cup orange juice
1-1/2 teaspoons vanilla extract
1/2 cup melted coconut oil (or butter)
2 cups blueberries
Preheat the oven to 350 degrees F. Lightly grease a 9-1/2-inch springform pan. Combine the flour, sugar, baking powder, baking soda, salt and orange zest in the bowl of an electric mixer. In another bowl, combine the eggs, orange juice, vanilla extract and melted coconut oil. Pour the liquid ingredients into the dry ones and stir only to combine: do not overbeat. Turn the batter into the prepared pan. Top with the berries. Cover with the crumb layer. Bake for about 50 minutes or until a cake tester inserted into the center comes out clean.
Makes one cake serving 8