Easy Valentine’s Day Wild Blueberry Crumb Cake


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!

Printer Icon

Wild Blueberry Crumb Cake

1 cup frozen Wild Blueberries
2 eggs
½ cup plain Greek yogurt
1/2 cup brown sugar, packed
1/4 cup coconut oil, melted (or use sunflower oil)
1 tsp vanilla extract
2 tsp baking soda
1/2 tsp sea salt
1 ¾ cups unbleached all-purpose flour

For the Crumble Topping:
¼ cup brown sugar
½ teaspoon cinnamon
¼ cup unbleached all-purpose flour
1 Tbsp. cold butter, chopped into chunks

Preheat oven to 350 degrees F and spray 8 x 8 cake pan with cooking spray.  In a large bowl, whisk together the brown sugar, eggs, baking soda, and salt. Stir in yogurt, vanilla and oil. Add flour and stir with a spatula until just combined. Spread half of the batter into the prepared baking pan. Sprinkle the frozen Wild Blueberries over the batter. Spoon the rest of the batter into the pan.

Place crumble ingredients into small bowl. Using your fingers, squeeze the cold butter into the flour and sugar until it forms small pieces. Sprinkle the crumble mixture generously over the cake until the entire batter is covered. Bake until a knife inserted into the center comes out clean, about 20-22 minutes. Let cool slightly and then transfer to a cooling rack. Cut into 2-inch squares and serve warm.

About the Author

Danielle Omar is a registered dietitian, clean-eating coach, teacher and cookbook author. She is a passionate food and nutrition educator and founded Danielle Omar Nutrition to support busy men and women on their journey to becoming their healthiest self. An avid cook, she also enjoys sharing plant-based recipes and nutrition strategies on her Food Confidence blog.

Danielle has a Master’s degree in Nutrition and has been teaching nutrition at the college level for over 10 years. She has contributed to local and national media outlets such as The Washingtonian, The Washington Post, The New York Times, Shape Magazine, and Women’s Health Magazine. Through her private nutrition practice, media work, and group programs, Danielle has successfully motivated hundreds of busy professionals and families to eat confidently and live a healthy life.