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vegan blueberry coffee cake recipe
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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!
Prep Time10 minutes
Cook Time1 hour
Course: Breakfast, Dessert, Snack
Keyword: blueberry, breakfast, Cake, coffee cake
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

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.