Cinnamon Coffee Cake with Blueberry-Chia Jam

We combined blueberries and chia seeds to make a powerhouse jam full of antioxidants to spread on our spiced coffee cake. Then we topped the whole thing off with a cinnamon oat streusel!




Cinnamon Coffee Cake with Blueberry-Chia Jam

Makes 6 servings


12 ounces blueberries

3 tablespoons chia seeds

3 tablespoons coconut sugar


1 ½ cups oat flour

1 cup almond flour

½ cup coconut sugar

2 teaspoons baking powder

1 teaspoon baking soda

¾ teaspoons ground cinnamon

½ teaspoon ground nutmeg

¼ teaspoon salt

½ cup coconut milk

½ cup unsweetened applesauce

2 teaspoons lemon juice

1 ½ teaspoons vanilla extract


½ cup almond flour

¼ cup whole oats

2 teaspoons coconut sugar

¼ teaspoon cinnamon

pinch nutmeg

2 tablespoons coconut oil, melted


Preheat oven to 350ºF. Line an 8x8” baking pan with parchment paper.

Place the blueberries in a small pot and mash blueberries with a fork, or immersion blender. Stir in the chia seeds and coconut sugar, and allow to sit for about 15 minutes. Once the chia seeds have gelled, cook the blueberry mixture on low heat for 5 minutes, stirring frequently. Set aside to cool.

In a small bowl, combine all the streusel ingredients and mix until crumbly. Set aside.

Combine the flours, sugar, baking powder, baking soda, spices, and salt in a medium bowl. Stir in the remaining cake ingredients and mix thoroughly.

Spread the cake batter evenly in the lined baking pan. Cover the cake batter with the blueberry jam, then sprinkle the streusel on top.

Bake for 45 minutes. Let the cake cool before slicing.

Sice of cinnamon coffee cake with blueberry jam

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