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Blueberry Coffee Cake

vegan blueberry coffee cake on a gray plate on a blue napkin with a fork nearby
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Categories: vegan, nut free, dessert, soy free

Serves: 9

Prep Time: 10 minutes

Bake Time: 35 minutes

Total Time: 45 minutes

Ingredients

Scale

Cake

  • 1 cup/200g granulated sugar
  • 1/3 cup/78ml neutral oil (canola, vegetable, or sunflower)
  • 1 cup/235ml oat milk (or other non-dairy milk)
  • 2 tsp/10ml vanilla extract
  • 1 tbsp/15ml apple cider vinegar
  • 2 1/4 cup/270g all-purpose flour
  • 1/2 tsp/3g salt
  • 2 tsp/8g baking powder
  • 1/2 tsp/2g baking soda
  • 2 cups/300g fresh blueberries (washed and dried, divided)
  • additional 1 tbsp/8g flour to toss blueberries

Streusel

  • ¼ cup/50g light brown sugar
  • ½ cup/55g rolled oats
  • ¼ cup/30g all-purpose flour
  • 1/2 tsp/1g ground nutmeg
  • 2 tbsp/30ml neutral oil
  • 2 tsp/10ml water
  • ¼ tsp/2g salt

Instructions

  1. Preheat oven to 350°F/175 C. Grease or line an 8” x 8”/20cm x 20cm baking pan with parchment.

Make the Streusel

  1. In a small bowl combine the sugar, oats, flour, and nutmeg. Stir to distribute everything evenly.
  2. Pour in the oil and water. Use a fork to stir vigorously until everything is wet and forms crumbles.

Make the Cake

  1. Wash and dry the blueberries. In a medium bowl toss 1 ½ cups/225g blueberries with 1 tbsp/8g flour.
  2. In a large bowl, combine the sugar and oil. Whisk to blend.
  3. Add in the oat milk, vinegar, and vanilla extract. Whisk until smooth and well emulsified and the sugar is mostly dissolved.
  4. Add the flour, baking powder, baking soda, and salt. Stir until smooth and no lumps of flour remain.
  5. Fold in the flour-coated blueberries.
  6. Pour the batter into prepared baking pan and shake to level, pushing all the way to the corners as needed.
  7. Place the remaining ½ cup blueberries on top of the batter so they will burst and gel during the baking, peeking through the streusel.
  8. Sprinkle the streusel over the top of the batter.
  9. Bake for 45-55 minutes until a skewer inserted comes out clean or crumbs. You may need to poke a couple different places because of the blueberries.
  10. Allow to cool in the pan for at least 10 minutes before removing and allow to cool completely.
  11. Store at room temperature for up to 3 days or in the freezer for up to 1 month. Cake does well the next day when the flavors have had time to sit.

Notes

Fresh vs frozen blueberries: Due to the volume of blueberries in this recipe, it does not work well with frozen blueberries. Frozen blueberries will burst too soon and leak water into the batter, resulting in a heavy, soggy cake.

Coconut oil vs neutral oil: Any neutral oil will work for this recipe. Melted coconut oil will also work, but make sure all other ingredients are at room temperature or the coconut oil will solidify and create uneven moisture in the batter.

Milk options: Best choices for non-dairy milk are oat, almond, or soy. Coconut milk contains too much fat and will result in a dense crumb.

Find it online: https://thevgftable.com/vegan-blueberry-coffee-cake/