Blueberry Banana Buckle Coffee Cake
Ingredients
- 2 cups all purpose flour gluten free 1-1 works
- 1 1/4 cups coconut sugar any granulated sugar works
- 2 tsp baking soda
- 1/2 tsp salt
- 1/3 cup olive oil
- 2 eggs
- 1 tsp vanilla extract
- 1 1/3 cups or 3 medium sized bananas, mashed
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- 2 tablespoons coconut sugar any granulated sugar works
- 2 teaspoons cinnamon
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- 1/2 cup all purpose flour gluten free 1-1 works
- 1/2 cup coconut sugar any granulated sugar works
- 1 tsp cinnamon
- 6 tsp very cold vegan butter regular butter works great
- 1 1/2 cups blueberries fresh or frozen
Preparation
Preheat oven to 350 degrees & grease and flour a 9-inch round pan
In a large bowl, whisk together flour, sugar, baking soda, & salt
Create a small well in the center of the flour mixture, add olive oil, eggs, vanilla, & banana
Stir until smooth & combined then fold in the blueberries
In a separate small bowl, whisk together the cinnamon & sugar to make the the cinnamon sugar middle
Pour half of the cake batter into pan & sprinkle with the cinnamon swirl filling then top filling with remaining batter
Make streusel, whisk dry ingredients then add butter, use your fingers to cut the butter into the flour making pea size crumbles
Spoon the streusel evenly over the top of the cake + bake for 45-60 minutes or until a knife is inserted into the center and comes out clean
Let cool for at least 20 minutes then remove from the pan
Serve warm or at room temp
