Blueberry Banana Coffee Cake

A spin-off from my Banana Oat Muffin recipe.

Blueberry Banana Coffee Cake

Preheat your oven to 400 degrees F

Blueberry Filling Ingredients:

1 package frozen blueberries (20 oz.) thawed & drained
1 TbSp coconut sugar
2 tsp molasses
2 TbSp arrowroot or tapioca starch

Streusel Topping Ingredients:

1/4 C cold butter, or butter alternative
1/3 C GF oat flour (process GF oats in processor for 1 min)
1/2 C coconut sugar
1 TbSp molasses
2 TbSp arrowroot or tapioca starch
1/2 tsp ground cinnamon

Banana Oat Batter Ingredients:

2.5 cups Gluten Free Rolled Oats
1 cup full fat coconut milk (mixed well). 
1/2 cup honey OR maple syrup.

2 tsp baking powder
1 tsp baking soda
4 TbSp ground flax seed
1 tsp vanilla
2 ripe bananas

Directions:

1. Preheat your oven to 400 degrees F
2. mix the blueberry filling and set aside at room temperature
3. using a hand mixer, mix streusel topping ingredients until it resembles course crumbs
4. grease a bundt pan (or 8x8 square pan) 
5. With your chopping blade in place, process the oats in a food processor for 30-60 seconds
6. Add the rest of the ingredients (in no particular order) to the food processor.</
7. Process for about  30-45 seconds to ensure everything is well mixed.
8. Remove blade, scraping batter off into work bowl.
9. pour 1/2 of the batter into the pan
10. spoon the blueberry filling (juices & all) along the center of the batter, keep from edges as much as possible...it will ooze out on it's own (it's okay of some touches the edges...no need form perfection here)
11. pour the remaining batter on top and gently spread out
12. drop the streusel topping all along the top as evenly as possible 
13. Bake for 30-35 min or until the top is golden & a toothpick comes out clean. 

 *note, old photos reflect old blog name and/or link. Please disregard.