Cake
Wet ingredients:
1/2 milk of choice 120g
3/4 cup dairy free yogurt, room temperature *185g
1/2 cup coconut oil or dairy free butter *110g
1/2 cup sugar of choice *100g
Dry ingredients
2 1/4 cups all purpose flour *270g
2 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1/2 cup blueberries
Streusel crumb topping
3 tbsp softened butter 42g
3/4 cup all purpose flour 50g
1/4 cup sugar
1/2 tsp cinnamon
1/4 tsp sea salt
Topping
In a medium bowl, combine sugar, the cinnamon, and butter. Using a spatula, stir in the flour. The crumb topping will be thick and crumbly. Set aside.
Preheat oven to 175 celsius. Greased the pan and set aside.
Sift flour, baking powder, baking soda, salt and mix well. In a stand mixer, cream together coconut oil, sugar and yogurt. Add in half of the flour mixture and mix on low. Add in milk and the remaining flour mixture, Mix on medium speed for about 1-2 mins or until smooth.
Transfer batter into a prepared loaf pan. Sprinkle the blueberries and streusel topping over the batter in the pan. Bake for 55 minutes or until a butter knife through the center and comes out clean.
Let the cake cool for about 10 minutes in the pan, then turn the cake out onto a plate.
