Vegan Blueberry Coffee Cake
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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!
More blueberry recipes? Enjoy these Easy Vegan Fluffy Blueberry Muffins, these 20 Mind-Blowing Vegan Blueberry Desserts to Bake, these Healthy Vegan Blueberry Tahini Oat Muffins and this Easy Vegan American Flag Cake!
Why You’ll Love This Vegan Blueberry Coffee Cake Recipe!
- This healthy blueberry coffee cake is the perfect combination of sweet, tangy, and moist flavors that will dazzle your taste buds and give you a boost of energy for the day ahead.
- Blueberries – the main attraction, are super healthy and packed with antioxidants, vitamins, and minerals! These little blue wonders are considered a superfood and have been linked to numerous health benefits. In fact, one cup of blueberries contains almost a quarter of your daily recommended intake of Vitamin C, and their antioxidant properties have been shown to aid in reducing the risk of heart disease and certain types of cancer. Bring on the blueberries please!
- This blueberry coffee cake recipe is so easy to make! The key ingredients are simple ingredients you already have in your pantry, so we’ll show you how to infuse it with the perfect amount of blueberry goodness.
- Besides being irresistible, this coffee cake is healthy, dairy-free, and egg-free! Yay! We’re all in for vegan, healthy and mouth-watering!
- Perfect for holidays, weekends, snacking, breakfast and anytime you have an overabundance of blueberries!
- You can use either fresh blueberries or frozen blueberries! So you can make this anytime of year! So, get your apron and mixing bowl ready because we are about to embark on a delicious and wholesome baking journey with this easy to make healthy blueberry coffee cake!
Ingredients You Need
Vegan Blueberry Coffee Cake Recipe
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 vinegar or cider vinegar
- 1 teaspoon vanilla extract
- 2 cups fresh or frozen blueberries
Crumble topping
- ⅓ cup pecans, chopped
- 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
Instructions How to Make Healthy Blueberry Crumble Coffee Cake
healthy 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. Fold in the blueberries. The batter should be thick. Scoop or pour the batter into the prepared cake pan and smooth the top with a spoon or spatula.
Streusel 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.
Adding Glaze or Powdered Sugar
- 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.
Storing Coffee Cake
- Store leftovers in a sealed airtight container at room temperature for 1-2 days, or place in the fridge for 3-4 days or in the freezer for up to 1 month.
Blueberry Coffee Cake Tips
- Be sure to measure your flour correctly. This will help your cake turn out moist and fluffy, instead of falling apart, dry and crumbly. Here’s 3 easy steps how to measure your flour! Use a fork or whisk to fluff the flour in its container. Then, use a spoon to scoop the flour into the measuring cup and make a little hill on top. Use a knife to gently level off the flour by scraping the excess back into the container.
- Don’t overmix your cake batter. Over-mixing can result in a tough, dense cake, so it is important to mix just until the ingredients are combined, especially after you add in the blueberries, especially when they are frozen. When you overmix frozen blueberries into your batter, it can turn the batter a funky greenish-blue color.
- When making the crumble, be sure to make sure there aren’t huge chunks of butter or flour so you get a nice textured crumble on your blueberry streusel coffee cake.
- If you want to, you can add 1 tablespoon of flour to the blueberries before adding them into the batter to keep them from sinking to the bottom of your cake if you are using extra large blueberries, especially!
More Variations
- Substitute blueberries with strawberries, raspberries, peaches, apples or blackberries for a nice change-up from time to time.
- We added pecans to our crumble because it adds a nice texture to the crumble, but of course you can use walnuts or whatever nuts you wish. And if you’re not a nut fan, simple leave them out.
With the rise of plant-based diets and the growing demand for healthier and more ethical food choices, vegan baking has become a popular trend. And what better way to indulge in guilt-free dessert than with a healthy blueberry crumble coffee cake?
This vegan blueberry coffee cake is not only a delicious and guilt-free treat, but it also opens up a world of possibilities for creating a plant-based, nutrient-rich dessert the whole family will love. By using simple and wholesome ingredients, this delicious blueberry dessert is a win-win for both our bodies and the planet. Happy Easy Baking! Share on Pinterest, Instagram and Facebook!
More Vegan Breakfast & Snacking Ideas!
- Vegan Apple Cinnamon Coffee Cake
- The Ultimate Vegan Cake Recipes Collection: 50 Delicious Ideas
- 20 Amazing Vegan Muffin Recipes You’ll Love
- Vegan Orange Banana Muffins with Orange Cream Cheese Frosting!
- Vegan Lemon Iced Lemon Pound Cake
- Easy Vegan Strawberry Buttermilk Cake
- Vegan Mixed Berry Crisp
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!
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
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.
