Description
A soft, moist vegan blueberry coffee cake with a golden crumb topping, perfect for breakfast or brunch.
Ingredients
- All-Purpose Flour: 2 cups
- Sugar: 1 cup
- Baking Powder: 2 teaspoons
- Baking Soda: 1 teaspoon
- Salt: ½ teaspoon
- Plant-Based Milk: 1 cup
- Coconut Oil: ½ cup
- Vanilla Extract: 2 teaspoons
- Fresh Blueberries: 1 ½ cups
- Brown Sugar: ¼ cup
- Cinnamon: 1 teaspoon
Instructions
- Preheat Your Equipment: Preheat oven to 350°F (175°C) and grease a loaf or cake pan.
- Combine Ingredients: In a large bowl, whisk flour, sugar, baking powder, baking soda, salt, and cinnamon. In another bowl, mix plant-based milk, coconut oil, and vanilla extract. Combine wet and dry ingredients until just mixed.
- Prepare Your Cooking Vessel: Lightly grease your pan and line with parchment if desired.
- Assemble the Dish: Gently fold in blueberries. Pour batter into the prepared pan. For the topping, mix brown sugar and a small amount of flour, sprinkle over the top.
- Cook to Perfection: Bake for 45–50 minutes, or until a toothpick inserted comes out clean.
- Finishing Touches: Allow cake to cool slightly in the pan for 10 minutes, then transfer to a cooling rack.
- Serve and Enjoy: Slice, serve, and enjoy warm with coffee or tea.
Notes
- Use fresh or frozen blueberries but do not thaw to prevent soggy batter.
- Gently fold berries to keep them intact and evenly distributed.
- Lightly grease your pan to ensure easy slicing.
- Sift dry ingredients for a fluffier texture.
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 20g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg
Keywords: vegan blueberry coffee cake, blueberry coffee cake, vegan breakfast cake, vegan brunch recipe