Vegan Blueberry Coffee Cake Recipe
Prep Time:
1 hour, 45 minutes
Cook Time:
45 minutes
Servings:
9 Servings
Ingredients
  • ¼ cup vegan butter, cubed
  • ⅓ cup brown sugar
  • 3 cups all-purpose flour, divided
  • 1 teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • 2 teaspoons baking powder
  • 2 teaspoons baking soda
  • ½ teaspoon salt
  • ½ cup powdered sugar
  • ⅓ cup coconut oil
  • 1 cup soy milk
  • ⅓ cup dairy-free yogurt
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla paste or 2 teaspoons vanilla extract
  • 1 ½ cups fresh blueberries
Directions
  1. Preheat the oven to 375 F.
  2. Line a 9x9-inch baking dish with parchment paper.
  3. Make the crumb topping by combining the butter and brown sugar in a medium bowl.
  4. Add ½ cup flour, cinnamon, and nutmeg and mix until the mixture is crumbly. Set aside.
  5. In a medium bowl, combine the remaining flour with the baking powder, baking soda, and salt. Set aside.
  6. In a large bowl, combine the coconut oil and powdered sugar.
  7. To the bowl with the oil and sugar, add the soy milk, yogurt, lemon juice, and vanilla.
  8. Add the dry ingredients to the wet ingredients and gently stir to combine.
  9. Fold in the blueberries.
  10. Transfer the batter into the prepared pan.
  11. Top the batter with the crumb topping and bake for 45 to 50 minutes, testing to see if a toothpick inserted in the middle of the cake comes out clean.
  12. Let cool for 1 hour before slicing and serving.