With over 100 5-star ratings, my Vegan Coffee Cake is popular for good reason! It’s easy to make, deliciously fluffy, and always pairs perfectly with a cup of coffee or tea. But once the warmth of spring and summer rolls in, you’re going to want to swap the classic for this fruity Blueberry Coffee Cake instead! Vegan blueberry coffee cake is a variation of the traditional dessert, just like my Pumpkin Coffee Cake, but doesn’t skip any of the warm spices or sweet flavors. The bottom layer is made from a fluffy lemon and blueberry cake while the cinnamon streusel on top gives every bite its infamous warmth and sweetness. Best of all, it’s jam-packed with berries. How could you resist?
How to make blueberry coffee cake
Find the complete recipe with measurements in the recipe card below. Whisk the flour, baking powder, and salt together in a bowl. Next, cream the vegan butter, sugar, and lemon zest in the bowl of a stand mixer until fluffy and creamy. Beat in the vanilla and vegan yogurt. Alternate adding the dry mixture and soy milk to the wet mixture, mixing on low speed until everything is just incorporated. Try not to overmix the batter as this can leave you with a dense cake! Toss the fresh blueberries in a bowl of flour before folding them into the cake batter. Transfer the cake batter to your prepared cake pan, using a spatula to spread it out to the sides. Meanwhile, make the streusel by combining the flour and sugars in a bowl. Add the cinnamon, then a drizzle of melted butter. Stir with a fork until crumbs form. Sprinkle the cinnamon streusel over the coffee cake batter. Bake the cake until a toothpick inserted in the middle comes out clean. Let your vegan blueberry streusel coffee cake cool for a few minutes, then slice and enjoy!
Variations
Gluten free – Substitute the all purpose flour for a quality 1:1 gluten free flour mix, like King Arthur and Better Batter. Oil free – Replace the vegan butter in the cake with applesauce, and omit the butter in the streusel. Extra lemon – Add 1 extra teaspoon of lemon zest into the batter if you’re craving a lemon blueberry coffee cake. Frozen blueberries – These will work just as well as fresh blueberries. Do not thaw them before folding them into the batter or else they’ll turn the cake purple. Different berries – You can make this recipe with any other summer berry you love! Try it with strawberries, raspberries, or blackberries. Different baking pan options – I baked this cake in a 9-inch square pan but you can use a 9-inch round cake pan or two loaf pans instead.
Frequently asked questions
Want more blueberry baked goods?
Lemon Blueberry Bread Vegan Blueberry Scones Easy Blueberry Crisp Vegan Blueberry Muffins Lemon Blueberry Lavender Cake
