Vegan Blueberry Coffee Cake with Lemon Glaze

5 from 1 vote

Fluffy vegan blueberry coffee cake for your morning breakfast or afternoon snack, perfectly paired with tea or coffee!

Prep Time15

Cook Time40

Total Time55

Course: Breakfast, Dessert, Snack

Cuisine: American

Servings: slices

Calories: 375kcal

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!

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.

Calories calculated without the lemon glaze on top.