Vegan Blueberry Coffee Cake

This easy Vegan Blueberry Coffee Cake is so moist and delicious! A soft cake crumb, bursting blueberries, and a sweet crumble topping beautifully come together to make the most divine treat. It’s incredibly delicious with morning tea or coffee, and reheats lovely.

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This easy vegan coffee cake, also known as a blueberry buckle, is the best way to start your day! It is just as scrumptious whether you’re enjoying it freshly out of the hot oven or as leftovers for days to come.

It’s just like a streusel coffee cake, but with blueberries, and completely plant-based! Similar to my Apple Crumble Cake, it combines a fluffy coffee cake with fresh fruit and a crumbly streusel top layer.

This breakfast cake has the perfect touch of sugar, while not being overly sweet. The bottom cake layer is incredibly moist. The blueberries burst into the sweet dough as it bakes, and the crisp, crumbly topping takes the entire experience over the top.

All you need are a few simple ingredients to whip up this tasty treat. It’s so easy to bake and has the absolute best texture!

If you love recipes with fresh berries, be sure to check out my Strawberry Shortcake, Blackberry Pie, Blueberry Cobbler, Strawberry Cookies, Cranberry Scones, Strawberry Cobbler, Raspberry Muffins, and Blackberry Scones.

For more vegan brunch ideas, you will love my Apple Turnovers, No-Yeast Cinnamon Rolls, Blueberry Lemon Muffins, French Toast, Zucchini Banana Bread, Chocolate Bread, and Banana Bread!

You Will Love This Recipe Because

• It’s easy to make
• Made with dairy-free, plant-based ingredients
• Uses fresh blueberries and a few simple ingredients

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Ingredients and Substitutions

• Blueberries – Fresh blueberries that are smaller in size tend to do better. Larger, juicier berries can add a bit too much liquid to the batter. If using frozen berries, defrost them by rinsing them in room temperature water and then thoroughly pat them dry.
• Flour – Use all-purpose flour for a light and airy texture.
• Sugar – Both brown sugar and cane sugar are used here. The packaging should say “vegan” or “organic” to ensure it was made without the use of animal-derived products.
• Warmth – A little cinnamon and vanilla extract add cozy, warm flavors.
• Vegan Butter – Use your favorite salted plant-based butter. This helps lock in moisture while baking.
• Plant Milk – Any, full-fat plant-based milk works. My preference here is soy because it tends to curdle with the vinegar the best.
• Apple Cider Vinegar – ACV reacts with the plant milk to create a buttermilk-like mixture. This helps create a softer crumb that holds together well.
• Baking Powder – This works as a leavener by helping the cake rise up while baking. Make sure yours isn’t expired for the maximum lift.
• Yogurt – Vegan yogurt is great here for locking in moisture.

How To Make Vegan Blueberry Coffee Cake

Here are some quick visual steps. Find the full recipe with exact measurements on the recipe card below.

Preheat the oven and prepare a baking dish with parchment paper.

Combine the crumble topping ingredients in a small bowl and place them back into the refrigerator to chill for now.

Rinse the blueberries and pat them dry. Then, coat them with a little bit of flour in a small bowl.

Stir the apple cider vinegar into the plant milk and set it aside to curdle.

For the cake, mix together the dry ingredients in one bowl and the wet ingredients in another.

Gently, combine the wet and dry ingredients.

Then, fold in the blueberries.

Spoon the batter into the baking dish and spread it out.

Stir the crumble topping to loosen it from the bowl. Sprinkle it over the batter.

Bake the blueberry coffee cake until a toothpick inserted into the center comes out clean.

Slice and enjoy it after it cools down for a few minutes.

Tips For Success

• Lightly greasing the dish helps keep the parchment paper in place. And using parchment paper helps to make things easier when removing the cake from the dish for slicing.
• Measure the flour by spooning it into the measuring cup and scraping the excess off the top with a straight edge.
• Ingredients that are at room temperature come together better into a smooth mixture.
• It’s nice to keep some larger clumps of the crumb topping for a more varied texture.
• Let the cake cool down before slicing into it to ensure it maintains its structure.

Variation Ideas

• Use lemon juice in place of the vinegar and lemon rind for a lemon blueberry coffee cake.
• Spread the batter into lined muffin tins for blueberry crumble muffins.

Storage

Store the coffee cake covered at room temperature for 2 days, refrigerated for 5 days, or in the freezer for 3 months. Reheat leftovers in the microwave until heated through or enjoy them cold!

I hope you loved this recipe! If you try it, please let me know what you think with a rating and comment below. Your feedback really supports my blog and is helpful to other readers! 🙂 You can stay updated on my latest recipes by following me on Pinterest and joining my Email List.

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