Vegan Blueberry Coffeecake
Indulge in the perfect balance of sweetness and spice with this Vegan Blueberry Coffeecake—an irresistible plant-based treat that’s as comforting as it is delicious. Made with fresh or frozen blueberries, this moist and tender cake comes alive with the addition of a buttery cinnamon streusel topping that delivers a delightful crunch with every bite. Ideal for breakfast, brunch, or as a mid-afternoon snack, this 100% dairy-free coffeecake is made with simple ingredients like non-dairy milk, vegan butter, and pantry staples, ensuring it’s both easy to prepare and satisfying for everyone. Ready in just one hour, it’s the perfect crowd-pleaser for any occasion. Serve it warm for extra coziness or at room temperature alongside your favorite hot beverage for a true café experience right at home.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 0.75 cups Granulated sugar
- 2 teaspoons Baking powder
- 0.5 teaspoons Salt
- 1 cup Non-dairy milk (such as almond, soy, or oat milk)
- 0.25 cups Vegan butter, melted
- 1 teaspoon Vanilla extract
- 1.5 cups Fresh or frozen blueberries
- 0.5 cups Brown sugar (for streusel topping)
- 0.33 cups All-purpose flour (for streusel topping)
- 1 teaspoon Cinnamon (for streusel topping)
- 0.25 cups Vegan butter, chilled and cubed (for streusel topping)
Instructions
Preheat your oven to 375°F (190°C) and grease a 9-inch square baking pan, or line it with parchment paper.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt.
In a separate bowl, combine the non-dairy milk, melted vegan butter, and vanilla extract. Pour the wet ingredients into the dry ingredients and stir just until combined. Do not overmix.
Gently fold in the blueberries. If using frozen blueberries, do not thaw them beforehand.
Spread the batter evenly into the prepared baking pan, smoothing the top with a spatula.
To make the streusel topping, combine the brown sugar, flour, and cinnamon in a small bowl. Add the chilled, cubed vegan butter. Using a fork or your fingers, mix until the mixture resembles coarse crumbs.
Sprinkle the streusel topping evenly over the batter.
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Serve warm or at room temperature.
Nutrition Facts
Calories |
3168 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 99.2 g | 127% | |
| Saturated Fat | 30.4 g | 152% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2994 mg | 130% | |
| Total Carbohydrate | 531.3 g | 193% | |
| Dietary Fiber | 15.8 g | 56% | |
| Total Sugars | 295.1 g | ||
| Protein | 33.8 g | 68% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 474 mg | 36% | |
| Iron | 13.2 mg | 73% | |
| Potassium | 901 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
