With the 4th of July coming up, perhaps some of you are looking for a recipe to serve at your social-distanced 4th celebrations? Look no further than this simple Vegan Blueberry Coffee Cake. This recipe has been in my family for years, as you can tell from the recipe in the picture below. It is a family favorite! Every time the kids come home from college, they always ask me to make it for breakfast. It has a rich, buttery cake with a sweet cinnamon sugar topping. It’s the perfect breakfast to wake up to for the 4th of July. I LOVE this coffee cake and I’m sure you will too!
The blueberries are the key to this recipe. Our secret to keeping the blueberries from sinking to the bottom of the dish is to coat them in a layer of flour. This will help them hold their position in the cake so you don’t get a big blueberry mess on the bottom of your pan.
Another secret to this recipe is a good Non-Dairy Butter. The butter makes the cake light, fluffy, and creamy all at the same time! We always use Earth Balance Vegan Buttery Sticks when we’re baking. They work just like regular butter and taste amazing!
Also, given that this recipe is called Vegan Blueberry COFFEE Cake. You need to pair this dish with one of our breakfast beverages, preferably our Vegan Mint Iced Coffee. Nothing beats a good cup of coffee and a slice of coffee cake in the morning!
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