Super moist, fluffy and tender Vegan Blueberry Coffee Cake is bursting with juicy blueberries, zesty lemon topped with a spiced cinnamon crumble and lemon drizzle. Vegan, no-egg, no-dairy and easy to make.
Vegan Blueberry Coffee Cake
This vegan blueberry coffee cake is the perfect blend of moist, fluffy cake, sweet and juicy blueberries, with a crumbly streusel topping. Made with simple plant-based / vegan ingredients, it’s a delicious treat for breakfast, brunch, or dessert. The hint of cinnamon in the crumble topping and zingy lemon enhances the flavours, while the fresh blueberries add a burst of natural sweetness. Whether paired with a warm (or in my case, iced) cup of coffee or enjoyed on it’s own, this dairy-free and egg-free coffee cake is sure to satisfy your cravings!
Looking for more blueberry recipes? Check out my:
- Vegan Blueberry Crumble Tiramisu
- Easy Vegan Blueberry Danish
- Vegan Blueberry Crumble Cheesecake
- Viral Vegan Blueberry Cake
- Vegan Blueberry ‘Crumbl Inspired’ Cookies
What is a coffee cake?
Coffee cake refers to a single layered sponge cake intended to be eaten with coffee or tea. It is most popular and widely loved in the United States, but can be found in Europe in coffee houses and popular coffee shops such as Starbucks. Oddly enough, coffee cake doesn’t actually contain any coffee. It’s meant to be served alongside a cup of coffee and it really does pair beautifully with a cup of coffee (or an iced latte in my opinion), and can be served warm or cold – choice is yours!
Why you’ll love this blueberry coffee cake
You’ll love my vegan blueberry coffee cake because it’s:
- 100% plant based – No dairy, no eggs, just simple ingredients!
- Bursting with fresh blueberries – Every bite is packed with juicy blueberries which burst in your mouth!
- Perfect served with a coffee – The soft, fluffy cake topped with a crunchy cinnamon streusel pairs beautifully with your morning coffee.. or tea.
- Easy to make – No complicated tools, ingredients or step, simply mix, bake, drizzle and enjoy!
- Super moist – A tender crumb with hints of cinnamon and fresh lemon zest for a glorious treat. Once you try it, this cake will become your go-to for breakfast, brunch, or a sweet afternoon treat!
Layers to a blueberry coffee cake
- Sponge: The sponge is a moist lemony sponge with a super tender crumb. It has a delicious zingy flavour from fresh lemon zest, paired with fresh blueberries which pop and burst in your mouth! The sponge contains yogurt which keeps it moist and adds a delicious creaminess to the cake!
- Blueberries : To keep this cake fresh and as light as possible, use fresh blueberries! The berries are coated in flour before adding to the batter to prevent them from sinking!
- Crumble : A coffee cake is most loved for it’s crunchy streusel / crumble on top! This crumble is super simple, made using only 4 ingredients! I also added in a dash of ground cinnamon to add depth of flavour, which pairs with the sweet icing and fresh fruity flavours.
- Icing : A drizzle of icing is optional, but oh wow.. it adds so much flavour! You can mix the powdered sugar with milk or water, but I opted for freshly squeezed lemon juice. It adds an extra zesty layer to the cake which soaks into the sponge…. truly heavenly!
Tools you’ll need
- Kitchen scales
- Measuring spoons
- Spatula
- Off-set spatula
- 8” loose base / springform cake tin
- Mixing bowls
If you make, and love this recipe, please leave a ⭐⭐⭐⭐⭐ rating below. Thank you & happy baking! Make sure to tag me in your photos on Instagram , TikTok and Facebook! Pin this recipe for later, you can use the button on the recipe card, above or below this post, or on any of the photos. Happy baking all!
Vegan Blueberry Coffee Cake
- Total Time: 3 hours
- Yield: 8–10 1x
- Diet: Vegan
Description
Fluffy and tender Vegan Blueberry Coffee Cake, bursting with fresh blueberries, zesty lemon and a spiced cinnamon crumble!
Ingredients
Ingredients for the crumble
- 120g of plain / all-purpose flour
- 140g of caster sugar
- 1/2 teaspoon of ground cinnamon
- 65g of dairy-free butter (I use Flora Unsalted Block Butter)
Ingredients for the cake
- 2 small punnets (300g) of fresh blueberries
- 380g of all purpose / plain flour
- 1/2 teaspoon of bicarbonate of soda
- 1 & 1/2 teaspoons of baking powder
- 260g of caster sugar
- Zest of 2 large lemons
- 170g of dairy-free plain yogurt ( I use Oatly Greek Style)
- 115g of dairy-free butter (melted)
- 80ml of dairy free milk (I use unsweetened soya)
Ingredients for the icing
- 100g of icing sugar / powdered sugar
- Lemon juice
Instructions
Method (crumble)
- In a medium sized mixing bowl, sieve in the flour, sugar and cinnamon. Add in the butter and use your (clean hands) fingertips to rub the butter into the dry ingredients until it clumps together. Set aside.
Method (cake)
- Preheat the oven to 180°C Fan, and line a 8-inch round springform tin with greaseproof paper.
- Rinse the blueberries and add them into a small bowl and sprinkle over 2-3 tablespoons of flour to coat. This will prevent the blueberries from sinking in the cake batter.
- In a large bowl, in the flour, baking soda, baking powder, sugar and lemon zest. Stir to combine.
- Pour in the yogurt, melted butter and dairy-free milk. Whisk to combine. Whisk just until the dry ingredients are just incorporated. Fold in the 3/4 of the coated blueberries until evenly distributed.
- Pour / spoon the batter into the lined tin, spread it to the edges of the tin. Sprinkle over the remaining 1/4 blueberries.
- Sprinkle the cinnamon crumble on top in an even layer, making sure the entire top of the cake is covered (Watch the video for example here).
- Place into the middle of the oven and bake for 70 minutes (yes, it takes longer to bake than my other cakes…but it is correct for this recipe!). If the top looks like it’s browning / burning, simply cover with a sheet of grease proof paper then continue baking.
- You’ll know the cake is ready when a skewer or toothpick inserted into the middle of the cake comes out clean.
- Once baked, remove the cake from the oven and allow to cool at room temperature in the tin!
Method (icing)
- In a small bowl, add in the icing sugar and a squeeze of lemon juice. How much drizzle depends how much icing sugar and lemon juice you use. You want a icing consistency similar to toothpaste. If you accidentally add in too much lemon, simply add in some more icing until it’s a thick paste.
- Use a spoon to drizzle the icing over the top of the cake. Alternatively you could use a piping bag and snip off the tip for a more precise drizzle.
Serving
- Use a sharp, serrated knife to cut the cake into slices, serve and enjoy!
Notes
To store: This cake is vest enjoyed within 2 days of making. Store in an airtight / sealed container at room temperature. If stored in the fridge, allow to come to room temperature before enjoying.
- Prep Time: 10 minutes
- Cook Time: 70-75 minutes
- Category: Cakes and layer cakes
- Method: Baking
- Cuisine: American
