Vegan Blueberry Coffee Cake

As an Amazon Associate, I earn from qualifying purchases. Read the full disclosure here.

This vegan blueberry coffee cake is soft, moist, and loaded with juicy blueberries under a buttery pecan cinnamon streusel. The cake itself comes together in one bowl with simple pantry ingredients, and the crumble topping adds that signature coffee cake crunch. Finish it with a quick powdered sugar glaze and you have a seriously good breakfast cake that also works as dessert.

The recipe uses a vinegar-and-milk trick to create vegan buttermilk, which gives the crumb a tender, almost fluffy texture without eggs or dairy. Fresh or frozen blueberries both work here, so you can make this any time of year. If you love baking with blueberries, try the vegan blueberry upside-down cake next.

Why This Vegan Blueberry Crumble Coffee Cake Works

A lot of vegan coffee cakes end up dry or gummy. This one avoids both problems, and understanding why will help you nail it every time.

The vegan buttermilk reaction. Combining dairy-free milk with vinegar creates an acid that reacts with the baking powder. That double leavening action is what gives the cake its lift and soft texture. The vinegar also tenderizes the gluten in the flour, so you get a cake that holds together without being tough.

Oil instead of butter in the batter. Oil coats flour proteins more evenly than solid fat, which means a more consistently moist crumb. The cake stays soft for days rather than drying out after a few hours like butter-based cakes tend to do.

Brown sugar for depth. Brown sugar contains molasses, which adds moisture and a slight caramel flavor that pairs really well with the blueberries. It also makes the cake a little more tender than white sugar would.

The streusel ratio matters. Too much flour in the topping and it bakes up dry and chalky. This recipe uses just enough flour to bind the butter, sugar, and cinnamon into those chunky, golden crumbles you want on a coffee cake.

Ingredients for Vegan Blueberry Coffee Cake

Coffee Cake Batter

• 2 1/2 cups all-purpose flour – Spoon and level for accuracy. You can substitute a gluten-free 1:1 blend like Bob’s Red Mill.
• 1 cup packed brown sugar – Coconut sugar or regular organic sugar work too, but brown sugar gives the best flavor and moisture.
• 3 teaspoons baking powder – This is the main leavener. Check the expiration date; old baking powder is the number one reason cakes come out flat.
• 1 teaspoon ground cinnamon – Adds warmth to the batter that echoes the streusel topping.
• Pinch of salt – Balances the sweetness and brings out the blueberry flavor.
• 1 cup dairy-free milk – Almond, oat, or soy all work. Soy milk creates the thickest buttermilk, which some bakers prefer.
• 1/2 cup neutral oil – Canola or vegetable oil. Avoid olive oil here since it can compete with the blueberry and cinnamon flavors.
• 1 tablespoon white or apple cider vinegar – Reacts with the baking powder for extra rise and creates the buttermilk effect.
• 1 teaspoon vanilla extract – Optional but recommended. It rounds out the overall flavor.
• 2 cups fresh or frozen blueberries – No need to thaw frozen berries. If using extra-large fresh blueberries, toss them in 1 tablespoon of flour before folding in so they don’t all sink to the bottom.

Pecan Cinnamon Streusel Topping

• 1/3 cup pecans, chopped – Optional but highly recommended. They add crunch and a nutty richness. Walnuts work as a substitute.
• 1/4 cup all-purpose flour – Binds the crumble together. Use GF flour if needed.
• 2 tablespoons vegan butter or coconut oil, softened – Softened, not melted. Melted fat makes a sandy topping instead of chunky crumbles.
• 2 tablespoons packed brown sugar – Keeps the streusel sweet and helps it caramelize in the oven.
• 1/2 teaspoon ground cinnamon – The cinnamon concentration is higher in the streusel than in the batter, so each bite of topping has a real cinnamon punch.

Simple Glaze

• 1/2 cup powdered sugar – Sift it first to avoid lumps.
• 1-2 teaspoons dairy-free milk – Add slowly. You want a thick but pourable consistency.

How to Make Vegan Blueberry Coffee Cake

Make the Cake Batter

1. Preheat and prep. Heat your oven to 350°F (175°C). Grease an 8-inch springform or loose-bottom cake pan and line the bottom with parchment paper.
2. Mix the dry ingredients. In a large bowl, whisk together 2 1/2 cups all-purpose flour, 1 cup packed brown sugar, 3 teaspoons baking powder, 1 teaspoon cinnamon, and a pinch of salt until evenly combined.
3. Combine the wet ingredients. In a separate bowl, stir together 1 cup dairy-free milk, 1/2 cup oil, 1 tablespoon vinegar, and 1 teaspoon vanilla extract. Pour the wet ingredients into the dry and mix until just combined. The batter will be thick.
4. Fold in the blueberries. Gently fold 2 cups blueberries into the batter until evenly distributed. Pour the batter into the prepared pan and smooth the top with a spatula.

Make the Streusel Crumble Topping

1. Combine the streusel. In a small bowl, mix 1/3 cup chopped pecans, 1/4 cup flour, 2 tablespoons softened vegan butter, 2 tablespoons brown sugar, and 1/2 teaspoon cinnamon. Use a spoon or your fingertips to work the mixture until there are no chunks of butter or dry flour. The texture should be crumbly but hold together when pressed.

Assemble and Bake the Blueberry Crumble Coffee Cake

1. Top and bake. Scatter a few extra blueberries on top of the batter if you like, then sprinkle the streusel crumble evenly over the cake. Bake for 55 to 65 minutes. If the crumble starts browning too quickly, tent the pan loosely with aluminum foil.
2. Test for doneness. Insert a toothpick into the center. It should come out clean or with just a few moist crumbs. Wet batter means it needs more time.
3. Cool before removing. Let the cake rest in the pan for 10 to 15 minutes, then release the springform and transfer to a cooling rack. Cooling in the pan prevents the bottom from getting soggy while the structure sets.

Add the Glaze

1. Drizzle or dust. Whisk together 1/2 cup powdered sugar and 1 to 2 teaspoons dairy-free milk until smooth and pourable. Drizzle over the cooled cake. Alternatively, skip the glaze and dust with powdered sugar for a simpler finish.

Tips for the Best Dairy-Free Blueberry Coffee Cake

• Don’t overmix the batter. Stir until the flour just disappears. Overmixing develops too much gluten and gives you a tough, dense cake instead of a tender one.
• Use room temperature ingredients. Cold milk straight from the fridge can cause the oil to seize up slightly. Room temp liquids mix more smoothly and help the baking powder activate faster.
• Frozen blueberries go in frozen. Thawing them first releases juice that turns the batter purple and adds too much moisture. Fold them in straight from the freezer and they’ll cook through in the oven. Expect about 5 extra minutes of bake time with frozen berries.
• Tent with foil if the top darkens. The streusel can brown faster than the center bakes through. If the top looks dark at the 40-minute mark, cover loosely with foil for the rest of the bake time.
• Let it cool fully before glazing. A warm cake will melt the glaze into a thin, invisible layer. Wait until the cake is completely cool so the drizzle stays visible and slightly glossy.

If you enjoy fruit-filled baked goods, the easy vegan fluffy blueberry muffins use a similar batter and come together even faster for busy mornings.

How to Store Vegan Coffee Cake

• Room temperature: Cover the cake tightly with plastic wrap or keep it in an airtight container. It stays fresh for 2 to 3 days on the counter. The oil-based batter actually helps it stay moist longer than a typical butter cake.
• Refrigerator: Wrap well and store for up to 5 days. Bring slices to room temperature before eating, or warm them in the microwave for 15 to 20 seconds.
• Freezer: Wrap individual slices in plastic wrap, then place in a freezer bag. Freeze for up to 3 months. Thaw overnight in the fridge or reheat from frozen in the oven at 300°F for about 10 minutes.

Vegan Blueberry Coffee Cake Variations

• Swap the fruit. Raspberries, diced strawberries, diced peaches, or blackberries all work in place of blueberries. Keep the total amount at 2 cups.
• Make it gluten-free. Use a 1:1 gluten-free flour blend for both the batter and the streusel. Bob’s Red Mill works well here.
• Add lemon. Stir 1 tablespoon of lemon zest and 1 tablespoon of lemon juice into the wet ingredients. The lemon-blueberry combination is hard to beat. For more citrus-berry baking ideas, check out the vegan cranberry orange banana muffins.
• Use a different nut. Swap pecans for walnuts, sliced almonds, or leave the nuts out entirely if you have an allergy.
• Cinnamon swirl layer. Before adding the batter to the pan, spread half the batter, sprinkle with a mix of 2 tablespoons brown sugar and 1 teaspoon cinnamon, then add the remaining batter. This creates a ribbon of cinnamon through the center.

For another crumble-topped treat, the white chocolate blueberry crumble bars pair oats and blueberry filling with a similar streusel concept in bar form.

Frequently Asked Questions

Can I use a 9×13 pan instead of an 8-inch round?

Yes, but the cake will be thinner and bake faster. Start checking at 35 to 40 minutes. A 9-inch square pan also works and will produce a slightly thinner cake with a shorter bake time of about 45 to 50 minutes.

Why did my blueberries sink to the bottom?

This usually happens with large, heavy blueberries or batter that’s too thin. Toss the blueberries in 1 tablespoon of flour before folding them in. The flour coating gives them something to grip so they stay suspended in the batter as it bakes.

Can I make this egg-free coffee cake ahead of time?

Absolutely. Bake the cake, let it cool completely, then wrap it tightly and store at room temperature for up to 2 days or in the fridge for up to 5. Add the glaze just before serving for the best appearance. You can also prep the streusel a day ahead and keep it covered in the fridge.

What makes this different from a regular blueberry cake?

Coffee cake specifically refers to a cake meant to be served alongside coffee, usually at breakfast or brunch. The streusel crumble topping is the defining feature. A regular blueberry cake might have frosting or a simple glaze, but coffee cake always has that crumbly, cinnamon-spiced top layer. This dairy-free blueberry coffee cake version keeps that tradition intact without any animal products.

Vegan Blueberry Crumble Coffee Cake

Attention all coffee and cake lovers!  This delectable Vegan Blueberry Coffee Cake recipe is a moist and fluffy coffee cake loaded with juicy blueberries with a pecan cinnamon streusel crumble!  Perfect when you're craving a healthy breakfast or snack cake that is easy to make, dairy-free and egg-free!  GF option available!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 1 hour hr

Course Breakfast, Dessert, Snack

Servings 8 Servings

Ingredients

  

Coffee Cake Dry Ingredients

• 2 ½ cups all-purpose flour (spooned and leveled, can also substitute with gluten-free flour like Bob’s Red Mill)
• 1 cup packed organic brown sugar coconut sugar or regular organic sugar
• 3 teaspoons baking powder
• 1 teaspoon ground cinnamon
• Pinch of salt optional

Coffee Cake Wet Ingredients

• 1 cup dairy-free milk I used almond milk
• ½ cup oil of choice I used canola
• 1 tablespoon white or cider vinegar
• 1 teaspoon vanilla extract optional
• 2 cups fresh or frozen blueberries

Streusel Crumble Topping

• ⅓ cup pecans chopped (optional)
• ¼ cup all-purpose flour or gluten-free all purpose flour
• 2 tablespoons vegan butter or coconut oil softened
• 2 tablespoons packed organic brown sugar coconut sugar or regular organic sugar
• ½ teaspoon ground cinnamon

Glaze

• ½ cup organic powdered sugar
• 1 teaspoon dairy-free milk I used almond milk

Get ingredients with

Instructions

 

Blueberry Coffee Cake

• Preheat the oven to 350°F. Grease or line an 8-inch springform or loose-bottom cake pan with parchment paper.
• Add all the dry ingredients of flour, brown sugar, baking powder, cinnamon and salt to a large mixing bowl and whisk together until everything is well combined.
• Next, add all of the wet ingredients of dairy-free milk, oil, vinegar and vanilla to another bowl and mix, then add them to the dry ingredients and mix until just combined. The batter should be thick. Fold in the blueberries just until distributed into the batter. Scoop or pour the batter into the prepared cake pan and smooth the top with a spoon or spatula.

Crumble Topping

• In a small bowl, add all the ingredients for the pecan streusel topping. Mix with a spoon or your fingertips until combined until there are no chunks of butter or flour.

Assemble

• Add some extra blueberries on top of the batter if desired, then sprinkle the crumble on top of the cake.
• Bake the blueberry crumble coffee cake for 55-65 minutes. If the crumble topping is browning too quickly, tent the cake pan with aluminum foil or cover the pan with an oven-safe plate. The cake is ready when you can insert a toothpick in the middle and there is no wet batter on it. The cake is very moist so a few crumbs on the toothpick are fine.
• Let the cake rest in the cake pan for 10-15 minutes, then remove the cake from the pan and allow it cool entirely on a cooling rack.

Glaze

• If desired, dust the cake with powdered sugar or drizzle with a simple glaze by mixing together the powdered sugar and milk until you reach the consistency you want, you may need to add more powdered sugar or more milk.

Keyword blueberry, breakfast, Cake, coffee cake

The crumb on this vegan blueberry crumble coffee cake is soft, the blueberries burst in every bite, and the streusel adds that crunchy-sweet contrast that makes coffee cake so good. It works for breakfast, afternoon snacking, or dessert with a scoop of vegan vanilla ice cream. If you like streusel-topped cakes, the vegan apple fritter cake is another crowd-pleaser worth trying.

Follow me on Instagram for more delicious vegan recipes. Share your creations on Pinterest and Facebook!