Blueberry Breakfast Cake in 50 Minutes

Instructions:

1. Preheat your oven to 350°F (175°C) and line a 9x9 inch square baking pan with parchment paper.
2. Toss the blueberries in a small bowl with 1 teaspoon of the measured flour to prevent them from sinking.
3. In a large bowl, whisk together the flour, coconut sugar, baking powder, salt, and cinnamon.
4. Create a well in the center and add the Greek yogurt, buttermilk, egg, oil, and vanilla.
5. Gently stir the mixture with a spatula until flour streaks disappear, then fold in the floured blueberries.
6. Pour the batter into the prepared pan and smooth the top.
7. Mix the rolled oats, maple syrup, cinnamon, and oil in a small bowl, then sprinkle evenly across the top of the batter.
8. Bake for 32–38 minutes until edges are mahogany-gold and a toothpick inserted in the center comes out clean.
9. Let the cake rest in the pan for 10 minutes before transferring it to a wire rack to cool.