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–+ servings
small slices of blueberry coffee cake turned on their sides.
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5 stars (10 ratings)

Blueberry Coffee Cake

This easy vegan Blueberry Coffee Cake puts a fruity twist on the classic cake! It’s a tender and fluffy dessert that features fresh blueberries and a warm cinnamon streusel in every bite.
Prep Time20 minutes
Cook Time55 minutes
Total Time1 hour 15 minutes
Course: Dessert
Cuisine: American
Servings: 12 servings
Calories: 269kcal
Author: Nora Taylor

Ingredients

  • 1 1/2 cups all purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup vegan butter, softened
  • 3/4 cup granulated sugar
  • 1 teaspoon lemon zest
  • 1 teaspoon pure vanilla extract
  • 1/2 cup vegan yogurt or applesauce
  • 1 cup soy milk
  • 1 1/2 cups fresh blueberries or frozen
  • 1 tablespoon all purpose flour

Streusel Topping

US Customary - Metric

Instructions

  • Preheat the oven to 350 degrees F and grease a 9 inch square or round pan.
  • In a medium bowl, whisk together the flour, baking powder and salt. Set aside.
  • In a large bowl with an electric hand mixer (or stand mixer with the paddle attachment), cream together the softened vegan butter, sugar and lemon zest until fluffy and creamy.
  • Beat in the vanilla and vegan yogurt or applesauce. Alternate adding the flour mixture and soy milk, in 2-3 parts and mix on low speed until incorporated. Scrape down the sides and bottom of the bowl as needed. Be careful not to over mix the batter.
  • Toss the blueberries in a bowl with the tablespoon of flour, then carefully fold into the cake batter, being careful not to break the berries (as much as possible).
  • Add the cake batter to the pan and spread evenly; it will be thick.
  • In a medium bowl, combine the flour and sugars for the streusel topping. Add the cinnamon, if using. Drizzle the melted vegan butter into the bowl and stir with a fork until crumbs form.
  • Sprinkle the streusel topping over the cake batter and bake for 45-55 minutes, until a toothpick inserted in the middle comes out clean.
  • Transfer to a wire rack and let cool for 30 minutes before serving.

Notes

  1. For gluten free, use a quality gluten free flour mix.
  2. If using frozen blueberries, make sure to stir them in frozen, not thawed, or they will turn your cake purple.

Nutrition

Serving: 1of 12 servings | Calories: 269kcal | Carbohydrates: 41g | Protein: 3g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Sodium: 201mg | Potassium: 143mg | Fiber: 1g | Sugar: 24g | Vitamin A: 447IU | Vitamin C: 3mg | Calcium: 66mg | Iron: 1mg