This fluffy vegan blueberry coffee cake is tasty morning or afternoon treat that is bursting with sweet and tangy blueberries, and has a crumbly moist texture that is sure to satisfy your sweet tooth. Drizzle with a lemon glaze for the perfect slice.
What is Coffee Cake?
Coffee cake does not typically contain coffee. The name "coffee cake" refers to the fact that the cake is often served with coffee or tea. It's a sweet and moist cake that is often flavored with spices such as cinnamon and nutmeg. Coffee cake is typically topped with a crumbly streusel topping, which adds a delicious crunchy texture.
If you love coffee cake, you will love my Fresh Raspberry Muffins!
Ingredients:
- Dry Ingredients: All-purpose Flour (can sub for gluten-free flour), White granulated sugar, Baking powder, Baking Soda, Salt
- Wet Ingredients: Almond Milk (Unsweetened), Vegan Sour Cream, Vanilla extract, Melted coconut oil
- Streusel Topping: All-purpose Flour (can sub for gluten-free flour), White granulated sugar, Vegan Butter (from stick not tub)
- Lemon glaze: Powdered sugar, Lemon Zest, Lemon Juice
Step by Step Instructions
- Whisk together flour, sugar, baking soda, baking powder, and salt.
2. To the flour mixture add your wet ingredients (milk, coconut oil, vanilla, sour cream). Mix until combined.
3. Fold in fresh blueberries.
4. Pour batter into well-buttered bundt pan or cake pan. Sprinkle with streusel topping and bake at 400F for 8 minutes then turn down to 350F for ~40 minutes.
5. Let it cool for at least 15 minutes before releasing from springform and gently flip the pan over on a plate and then back upright (take your time with this!).
Watch this video for how to remove a cake from a bundt pan. You can alternatively just remove the outside rim (if springform) and leave the center support if you don't want to risk flipping your cake over.
Can I use a cake pan or 9x13 pan?
Yes you can use either. Just make sure to butter than pan well before you pour in your batter. The size of the pan you use may affect the baking time so be sure to check your cake at a few intervals with a toothpick to check if it's done.
Substitutions:
Flour
For a gluten-free option try King Arthur Measure for Measure gluten-free flour. I wouldn't recommend using other flours like coconut, almond, etc,
Frozen Blueberries
You can substitute fresh for frozen blueberries. Using frozen blueberries can be a convenient and tasty option. Frozen blueberries are often less expensive than fresh blueberries, and they are available year-round. They are also picked at the peak of ripeness, which means they are often just as flavorful and nutritious as fresh blueberries.
To use frozen blueberries in coffee cake, simply add them to the batter along with the other ingredients. You don't need to thaw the blueberries first, but you may want to toss them in a little flour to prevent them from sinking to the bottom of the cake while it bakes. The baking time may need to be adjusted slightly, so be sure to check the cake for doneness using a toothpick or cake tester.
Vegan Sour Cream
You can substitute with vegan plain yogurt or greek yogurt.
How to Serve Vegan Blueberry Coffee Cake
Vegan coffee cake is a delicious and satisfying dessert that can be enjoyed in many ways. Here are a few suggestions for serving your vegan blueberry coffee cake:
- Serve it with a steaming cup of coffee or tea. The warm and comforting flavors of the cake and the beverage will complement each other perfectly.
- Top the cake with a dollop of vegan whipped cream or ice cream for a decadent and indulgent treat.
- Serve the cake as a dessert at a party or gathering. It's a crowd-pleasing dessert that is sure to be a hit with your guests.
- Slice the cake into individual servings and pack them in a lunchbox or picnic basket for a tasty and portable snack.
How to Store
Vegan blueberry coffee cake is best enjoyed fresh, but it can also be stored for later.
To store the cake, let it cool completely after baking. Place it in an airtight container, and store it at room temperature for up to 3 days. You can also freeze the cake for longer storage. Wrap the cake tightly in plastic wrap, and then place it in a freezer-safe container. The cake will keep for up to 3 months in the freezer. To thaw the cake, transfer it to the refrigerator overnight, or let it sit at room temperature for a few hours. The cake will taste just as delicious as when it was first baked.
Why you'll love this recipe:
- It's vegan, plant-based, dairy-free and can easily be gluten-free with substitution for gluten-free flour.
- It's an easy crowd-pleasing breakfast that is great for a large group.
- It pairs perfectly with a cup of coffee or tea in the morning or afternoon.
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Vegan Blueberry Coffee Cake with Lemon Glaze
Equipment
- Bundt Pan Can substitute for cake pan or 9x13 pan
Ingredients
- 3 cups all purpose flour can substitute for King Arthur gluten-free flour
- 1 cup white granulated sugar
- 1 tablespoon baking powder
- 2 teaspoon baking soda
- ½ teaspoon salt
- 1 ¼ cup non-dairy milk almond, unsweetened
- ½ cup vegan sour cream I used Forager
- ⅓ cup coconut oil melted
- 2 teaspoon vanilla extract
- 1.5 cups fresh blueberries can substitute for frozen*
Streusel topping
- 4 tablespoon melted vegan butter
- ½ cup sugar
- ½ cup all purpose flour
Lemon Glaze
- 1 teaspoon fresh lemon zest
- 2 tablespoon fresh lemon juice
- 1 -2 tablespoon water
- 1 cup powdered sugar
Instructions
- Preheat oven to 400F.
- In a large bowl combine dry ingredients: Flour, sugar, salt, baking powder, and baking soda. Whisk until combined.
- Add wet ingredients to dry including milk, vegan sour cream, melted coconut oil, and vanilla extract. Mix until combined.
- Fold in blueberries.
- Butter or oil your bundt pan (or cake pan) (Don't skimp on this part).
- Pour batter into pan. Combine your streusel ingredients in a small bowl and sprinkle on top of batter.
- Bake at 400F for 8 minutes then turn down to 350F for ~40 minutes.
- Allow to cool for at least 15 minutes before removing from bundt pan or cutting. Make your lemon glaze while you wait by whisking all ingredients together in a small bowl (add in a little extra water for desired consistency).
- I recommend only drizzling lemon glaze on parts of the cake you will be eating at that time or else it will get soggy.
- Serve your coffee cake with a cup of coffee or tea and enjoy!
Notes
- To use frozen blueberries in coffee cake, simply add them to the batter along with the other ingredients. You don't need to thaw the blueberries first, but you may want to toss them in a little flour to prevent them from sinking to the bottom of the cake while it bakes. The baking time may need to be adjusted slightly, so be sure to check the cake for doneness using a toothpick or cake tester.
- To make this cake gluten-free use King Arthur gluten-free flour.
- If you don't have vegan sour cream you can substitute for vegan plain yogurt or greek yogurt.
- Storage: Vegan blueberry coffee cake is best enjoyed fresh, but it can also be stored for later. To store the cake, let it cool completely after baking. Place it in an airtight container, and store it at room temperature for up to 3 days. You can also freeze the cake for longer storage. Wrap the cake tightly in plastic wrap, and then place it in a freezer-safe container. The cake will keep for up to 3 months in the freezer. To thaw the cake, transfer it to the refrigerator overnight, or let it sit at room temperature for a few hours. The cake will taste just as delicious as when it was first baked.
Kelly G. says
Loved this coffee cake- fluffy and the lemon glaze on top is amazing !