This easy vegan blueberry coffee cake puts a fruity twist on the classic cake! It’s a soft and fluffy dessert that features fresh blueberries and a warm cinnamon streusel in every bite.
With over 100 5-star ratings, my vegan coffee cake is popular for good reason! It is easy to make, deliciously fluffy and always goes perfectly with a cup of coffee or tea But once spring and summer warm up, you’ll want to swap out the classic for this fruity blueberry coffee cake instead!
Vegan Blueberry Coffee Cake is a variation on the traditional dessert, just like my Pumpkin Coffee Cake, but without skipping 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 each 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 full recipe with measurements on the recipe card below.
Whisk together the flour, baking powder and salt 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 vanilla and vegan yogurt.
Alternatively, add the dry mixture and soy milk to the wet mixture, mixing on low speed until everything is combined. Try not to overmix the batter as this can leave you with a dense cake!
Toss the fresh blueberries in a floured bowl before folding into the cake batter.
Transfer the cake batter to your prepared cake pan, spreading it to the sides using a spatula.
Meanwhile, make the streusel by combining the flour and sugar in a bowl. Add the cinnamon, followed by a drizzle of melted butter. Stir with a fork until crumbled.
Sprinkle the cinnamon streusel over the coffee cake batter.
Bake the cake until a toothpick inserted into the center comes out clean. Let your vegan blueberry streusel coffee cake cool for a few minutes, then slice and enjoy!
variety
- gluten free – Substitute all purpose flour for a quality 1:1 gluten free flour blend like King Arthur and Better Batter.
- oil free – Replace the vegan butter on the cake with applesauce and omit the butter on the streusel.
- Extra lemon – If you want a lemon blueberry coffee cake, add 1 extra teaspoon of lemon zest to the batter.
- Frozen blueberries – It will work just like fresh blueberries. Do not thaw them before folding into the batter or they will turn the cake purple.
- Various berries – You can make this recipe with any other summer berries of your choice! 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.
Frequently Asked Questions
Surprise, no! It’s called “coffee cake” because it’s meant to be eaten while sipping a cup of coffee or tea rather than pouring batter.
absolutely When the batter is ready, pour it into a lined muffin tin. Top each with streusel, then bake at 350ºF for about 18-22 minutes.
The cake is best eaten right away but you can store any leftover slices in an airtight container in the fridge for up to 5 days.
Yes, it freezes very well! Wrap the cake or slices in a layer of plastic wrap, then aluminum foil to prevent freezer burn. Freeze for up to 3 months.
Want more blueberry baked goods?
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Preheat the oven to 350 degrees F and grease a 9-inch square or round pan.
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In a medium bowl, whisk together the flour, baking powder and salt. Set aside.
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In a large bowl with an electric hand mixer (or stand mixer with paddle attachment), cream together the softened vegan butter, sugar, and lemon zest until fluffy and creamy.
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Beat in vanilla and vegan yogurt or applesauce. Alternately add flour mixture and soy milk, in 2-3 portions and mix on low speed until combined. Scrape down the sides and bottom of the bowl as needed. Be careful not to mix the batter too much.
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Toss the blueberries in a bowl with a tablespoon of flour, then carefully fold into the cake batter, being careful not to break the berries (as much as possible).
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Add cake batter to pan and spread evenly; It will be thick.
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In a medium bowl, combine the flour and sugar for the streusel topping. Add cinnamon, if using. Whisk the melted vegan butter into the bowl and stir with a fork until crumbly.
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Sprinkle the streusel topping over the cake batter and bake for 45-55 minutes, until a toothpick inserted in the center comes out clean.
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Transfer to a wire rack and let cool for 30 minutes before serving.
- To make gluten free, use a quality gluten free flour blend.
- If using frozen blueberries, make sure to stir in them frozen, not thawed, or they will turn your cake purple.
Worship: 1Serves 12 | Calories: 269kcal | Sugars: 41g | Protein: 3g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fats: 3g | Monounsaturated fats: 4g | Sodium: 201mg | Potassium: 143mg | Fiber: 1g | Sugar: 24g | Vitamin A: 447IU | Vitamin C: 3mg | Calcium: 66mg | Iron: 1mg