Blueberry Coffee Cake

I woke up this morning and decided I'd like to start my day smelling something delicious baking in the oven.  I've made this recipe before,but it's been a few years, so when I started reading the ingredients I cringed just a little bit at the thought of adding a chunk of shortening to my breakfast repertoire.  Hence a tasty but edited version of this coffee cake was born!

There are a number of substitutions I implemented in this recipe, including almond milk in place of regular, coconut oil for the shortening, honey for some of the sugar, and demerara sugar in some of the crumbly topping for added flavor.  Truly I think you could just whip this up however you'd like.

Here is the base recipe with my substitutions.  Feel free to experiment with the types of sugars, oils, etc., as well as the berries.  You can add a mixture of fruits (I've done blackberries with blueberries and strawberries before) or just stick to one.  I honestly just go by what's in my fridge at the time I feel the urge to bake this.

Serve the cake warm with coffee for brunch, as a dessert with some decaf brew, or just munch out midday.  Happy Fall!