This Vegan Blueberry Coffee Cake is light, buttery, and sure to start your morning off right! This dish is sure to become a fan favorite in your household!
- Prep Time: 15m
- Cook Time: 40m
- Total Time: 55m
- Serves: 9 People
- Yield: 9 Large pieces
- Category: Breakfast, Dairy Free, Egg Free, Nut Free, Vegan
Ingredients
Cake Ingredients
- 2 c All-Purpose Flour
- 3 tsp. Baking Powder
- 1/2 tsp. Salt
- 1/2 c Sugar
- 1 Equivalent Egg Replacer
- 1 c Non-Dairy Milk
- 1/4 c Melted Non-Dairy Butter
- 1 c Blueberries
Cinnamon Sugar Topping
- 1/2 c Brown Sugar
- 1/3 c All-Purpose Flour
- 1 tsp. Cinnamon
- 1/4 c Cold Non-Dairy Butter
Instructions
- Turn oven on to 375 degrees. Rinse blueberries and set aside. Melt the 1/4 cup of butter and let it come to room temperature.
- In a medium bowl, mix the flour, baking powder, salt and sugar together. Add the egg replacer and the non-dairy milk to the flour mixture and mix until all the clumps are gone. Pour in the melted non-dairy margarine and mix until blended.
- Coat the blueberries in flour. This will keep the blueberries from sinking to the bottom. Gently fold blueberries into the cake mixture and pour into a 8x8 baking pan.
- Make the cinnamon sugar topping by mixing the brown sugar, flour and cinnamon ingredients in a small bowl. Add the ¼ cup cold non-dairy margarine and mix to form small balls for the topping. You can do this by using two knives, a pastry cutter or your hands to mix. I like to use my hands because I find it easier to mix that way.
- Sprinkle the topping evenly on top of the coffee cake batter. Place in the oven and bake 35-40 minutes.
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