We get excited about Valentine’s Day at our house! It’s all about the gifts and the homemade cards and of course….the food. We love to start the day off with breakfast in bed and then cook something special for dinner as a family.
Nothing says I love you better than a tasty homemade crumb cake. Especially if it comes from me. As a self-professed non-baker, if I’m getting my cake on, it’s a special occasion!
What I love about crumb cake is that it’s an anytime-of-day delight: perfect with coffee in the morning, tea in the afternoon, or a delicious dessert.
I created this recipe to please the two loves in my life on Valentine’s Day. First, as a thank you to my husband who always goes above and beyond for his favorite girls on Valentine’s Day. Second for Norah, who wants nothing more than to have cake for breakfast. I even get to please myself because I can secretly tinker with the recipe to make it a little healthier.
Since we’re a house of Wild Blueberry lovers, adding a cup into the mix is one of my “health it up” secret weapons. Normally with coffee cake you would add a layer of cinnamon sugar to the center of the cake, but I used frozen Wild Blueberries instead. This way each delicious bite is bursting with incredible Wild Blueberry flavor!
Of course it’s also nice to know that I’m sneaking in a serving of antioxidants, as well. With double the antioxidants as tame blueberries, Wild Blueberries offer a wide range of natural antioxidants that help protect against disease. Wild Blueberries are especially rich in anthocyanin, a flavonoid with potent antioxidant capacity. Highly concentrated in the deep-blue pigments of Wild Blueberries, anthocyanin is responsible for both color and powerful health protection potential.
This delicious Wild Blueberry Crumb Cake is low in sugar and super simple to make using healthy, whole food ingredients. I hope you’ll make it for someone you love!